The Science of Gastronomy - Week 1
To understand a new phenomenon, often a good way to get a grasp is full immersion. So I decided to participate in a MOOC at Coursea namely The Science of Gastronomy. The course description reads quite appealing:
This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognise the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception. (emphasis mine)
The first week went of to an enjoyable start and I'll report on progress. One of the topics was the categorisation of cooking methods, here is my summary:
(Click on the image for a larger version) - Stay tuned
This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognise the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception. (emphasis mine)
The first week went of to an enjoyable start and I'll report on progress. One of the topics was the categorisation of cooking methods, here is my summary:
(Click on the image for a larger version) - Stay tuned
Posted by Stephan H Wissel on 18 July 2013 | Comments (0) | categories: After hours Coursera