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The Science of Gastronomy

King Chow, Lam Lung Yeung The Hong Kong University of Science and Technology @Coursera
Class Start: TBA
Duration: 7 weeks
Approximate Workload: 3-4 hours/week
Level: beginner
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This course introduces students to elements of science lying behind cooking and cuisine preparation. The ultimate goal is to help students recognize 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.
Categories: [Health and Medicine]

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Anonymous (Singapore, Singapore) , 2014-02-11
A moderately interesting introduction to the science involved in the cooking and enjoyment of food. It would be almost impossible to fail this course. Very few of the assignments have right or wrong answers. For most of the assignments, the instructors ask you to prepare foods in your kitchen using several variations on a recipe and to subjectively rate the results. Not recommended for those without access to a kitchen and a few common ingredients. Vegetarians should be aware that some of the assignments involve cooking and tasting chicken and seafood.

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