Gastronomy & Sustainability

Catalog description

The Introduction to Gastronomy and Sustainability course introduces students to a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. Students will gain knowledge of the consumption of cooked food, the physiological and evolutionary implication of the senses, geographic and cultural influences on food, and the rationale behind food preparation. Topics and skills include an understanding of the coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes.