Further information on Fall 2019 courses

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Jerry Mohrig: The History and Chemistry of Cooking

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Course text

The recommended class text is COOKED by Michael Pollan, available at Content Books, 314 Division Street.

 

Schedule of classes (subject to modification)

Class 1            Assignment: INTRODUCTION – WHY COOK? (pp. 1-23)

Setting the Table – Kinds of Cooking, Choices on Course Content, Why Cook? The Importance of Classification (Class Exercise), History of Cooking, Discussion of the Introduction to COOKED

Class 2            The Chemical Revolution; Basic Chemistry – Periodic Table, Elements & Compounds, Atoms & Molecules; Chemical Bonds; Molecular Models (Class Exercise); Chemical Reactions

Class 3            Metabolism, The Chemistry of Cooking, Fats and Carbohydrates – Deciphering Chemical Structures, Calories

Class 4            Assignment: PART II – WATER (pp. 125-201)

Amino Acids & Proteins, Heat Energy & Temperature, Metabolic Pathways, Catalysis & Enzymes, Introduction to Pot Cooking, Water

Class 5            Assignment: PART IV – EARTH, FERMENT I. (pp. 293-337)

Braises and their Chemistry, Browning and Caramelization, Fermentation, Microorganisms and their Metabolism, Bread

Class 6            Assignment: PART III – AIR (pp. 205b-289)

Smell and Taste, Acids & Bases, Health Issues

Class 7            Assignment: PART IV – EARTH, FERMENT II. (pp. 338-372)

Cheese Making and Tasting

Class 8            Field Trip