Course Summary
This course explores the history, culture, and science of food and the role it plays in our lives. Learn about culinary techniques, ingredients, and food sustainability through engaging lectures and hands-on activities.Key Learning Points
- Discover the cultural and historical significance of food
- Understand the science behind cooking techniques and ingredient combinations
- Explore the importance of sustainability in the food industry
Related Topics for further study
Learning Outcomes
- Understand the cultural and historical significance of food
- Master culinary techniques and ingredient combinations
- Develop an appreciation for sustainability in the food industry
Prerequisites or good to have knowledge before taking this course
- No prior experience necessary
- Basic understanding of cooking terminology and techniques helpful
Course Difficulty Level
Beginner/IntermediateCourse Format
- Online
- Self-paced
- Lecture-based
- Hands-on activities
Similar Courses
- The Science of Gastronomy
- Food and Sustainability
- World on a Plate: International Cuisine
Notable People in This Field
- Alice Waters
- Dan Barber
Related Books
Description
This course introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include 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. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means; and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. At the end of this course, you will be able to:
Outline
- Orientation, Module 1 and Module 2
- Course Overview
- 1.0: Introduction
- 1.1: Energy Transfer - Topic Outline
- 1.2: What is energy?
- 1.3: How energy can be transferred through conduction?
- 1.4: Demonstration - Comparing heat capacity
- 1.5: Demonstration - Comparing heat conductance
- 1.6: How do we cook by convection?
- 1.7: Demonstration - Increasing boiling point with salt
- 1.8: Demonstration - Cooking medium and convection
- 1.9: Can radiation and phase transition be used in cooking?
- 1.10: Energy Transfer - Topic Summary
- 2.0: Hunger and Satiety - Topic Outline
- 2.1: Why do we need food?
- 2.2: How do I know that I am full or not?
- 2.3: How do I know that the food is good?
- 2.4: Demonstration – Can you see the differences?
- 2.5: Demonstration - Sound and texture - How does the experiment work?
- 2.5: Demonstration - Sound and texture - Let's hear other people's views
- 2.6: I love chocolate but I don’t want to keep eating it, why?
- Assignment 1 - Instruction Video
- Assignment 1 - Result Sharing
- 2.7: What factors can affect my choice of food?
- Assignment 2 - Instruction Video
- Assignment 2 - Result Sharing
- 2.8: Hunger and Satiety - Topic Summary
- Grading Scheme
- Important Note on Special Dietary Needs
- 2.5: Demonstration - Sound and texture - Now is your turn
- Assignment 1 - Instruction
- Assignment 2 - Instruction
- Pre-course survey
- Assignment 1 – Submission
- Assignment 2 – Submission
- Module 3 and Module 4
- 3.0: The Sense of Taste - Topic Outline
- 3.1: It tastes good!
- 3.2: There are more than four basic tastes
- 3.3: Can we taste the “temperature”?
- Assignment 3 – Instruction Video
- Assignment 3 – Result Sharing
- 3.4: There are infinite possibilities with tastes
- 3.5: Demonstration – Sweetness suppresses bitterness
- Assignment 4 – Instruction Video
- Assignment 4 – Result Sharing
- 3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?
- 3.7: Demonstration – The cocoa tastes less bitter!
- 3.8: The Sense of Taste - Topic Summary
- 4.0: The Sense of Smell - Topic Outline
- 4.1: What are we smelling?
- 4.2: Demonstration – Factors affecting diffusion rate
- 4.3: How do I smell coffee?
- 4.4: Why do orange and lemon smell different?
- 4.5: Why can’t I taste the “strawberry”?
- 4.6: Demonstration – How does aroma affect our taste?
- Assignment 5 – Instruction Video
- Assignment 5 – Result Sharing
- 4.7: Smelling good makes it tastes better!
- 4.8: Demonstration – It is all about congruency!
- 4.9: The Sense of Smell - Topic Summary
- Assignment 3 – Instruction
- Assignment 4 – Instruction
- Assignment 5 – Instruction
- Assignment 3 – Submission
- Assignment 4 – Submission
- Assignment 5 – Submission
- Module 5 and Module 6
- 5.0: The Sense of Sight - Topic Outline
- 5.1: Coloring food with a different taste
- 5.2: It is good to see red!
- 5.3: Why the pepper doesn’t look good?
- 5.4: Making it looks good, and it tastes good!
- 5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?
- 5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views
- 5.6: Demonstration – The darker the color, the better it tastes?
- 5.7: The Sense of Sight - Topic Summary
- 6.0: The Sense of Touch - Topic Outline
- 6.1: How do we feel the texture in our mouth?
- 6.2: We can also feel pain and have self-awareness in our mouth!
- 6.3: Demonstration – Seeing with our mouth! Measurement
- 6.4: Demonstration – Seeing with our mouth! Feeling the shape
- 6.5: The more complicated the texture, the more we enjoy the food, why?
- Assignment 6 – Instruction Video
- Assignment 6 – Result Sharing
- 6.6: How can we control the texture of food?
- Assignment 7 – Instruction Video
- Assignment 7 – Result Sharing
- 6.7: The Sense of Touch - Topic Summary
- 5.5: Demonstration - Can color affect our taste perception? - Now is your turn
- Assignment 6 – Instruction
- Assignment 7 – Instruction
- Assignment 6 – Submission
- Assignment 7 – Submission
- Module 7 and Module 8
- 7.0: Fruits and Vegetables - Topic Outline
- 7.1: What gives the rigid texture to plants?
- 7.2: How can we manipulate the texture of plants?
- 7.3: What gives green color to plants?
- 7.4: Why some plants are not green in color?
- 7.5: Demonstration – Manipulating the color of red cabbage
- 7.6: Why does the apple turn brown?
- 7.7: Demonstration – What is the best way to prevent browning?
- 7.8: What are the prominent tastes in fruits and vegetables?
- Assignment 8 – Instruction Video
- Assignment 8 – Result Sharing
- 7.9: Fruits and Vegetables - Topic Summary
- 8.0: A Perfect Steak - Topic Outline
- 8.1: How to cook a perfect steak?
- 8.2: What are the components of meat?
- 8.3: Why fish muscles are different from that of mammals?
- 8.4: What else does a piece of meat contain?
- Assignment 8 – Instruction
- Assignment 8 – Submission
- Module 8 (continued) and Module 9
- 8.5: How to choose a piece of meat – marbling?
- 8.6: How to choose a piece of meat – body parts?
- 8.7: It’s tough, what should I do?
- Assignment 9 – Instruction Video
- Assignment 9 – Result Sharing
- 8.8: How does heating change a steak?
- 8.9: Does it matter to have more connective tissue or more muscle?
- 8.10: Choose the right temperature for meat cooking
- 8.11: Create your own meat flavor and color in steak cooking
- 8.12: The final touch on a steak – its juice and its flavor
- 8.13: A Perfect Steak - Topic Summary
- 9.0: Sauces - Topic Outline
- 9.1: The Importance of sauce in a dish
- 9.2: Sauce and viscosity
- 9.3: Things to know when changing the viscosity of a sauce
- 9.4: Changing the viscosity of a sauce I: Larger or smaller molecules?
- 9.5: Changing the viscosity of a sauce II: Particles and bubbles
- 9.6: What makes an ideal sauce?
- Assignment 9 – Instruction
- Assignment 9 – Submission
- Module 9 (continued) and Module 10
- 9.7: Using salt in sauce
- Assignment 10 – Instruction Video
- Assignment 10 – Result Sharing
- 9.8: Using alcohol in sauce
- 9.9: Using protein in sauce
- 9.10: Using fat in sauce
- 9.11: Using starch in sauce
- 9.12: Sauces - Topic Summary
- 10.0: Dessert - Topic Outline
- 10.1: Textures in desserts
- 10.2: How is gluten formed?
- Assignment 11 – Instruction Video
- Assignment 11 – Result Sharing
- 10.3: Factors affecting the formation of gluten
- 10.4: Chemical or Biological Leavening Agent?
- 10.5: What do we need to make a cake rise?
- 10.6: The stable egg white foam
- 10.7: Ginger milk curd
- 10.8: Dessert - Topic Summary
- Assignment 10 – Instruction
- Assignment 11 – Instruction
- Rate this course
- Assignment 10 – Submission
- Assignment 11 – Submission
- Exam
- Post-course Survey
Summary of User Reviews
Learn about the cultural, social, and historical aspects of food and gastronomy in this fascinating course. Students have praised the engaging lectures and diverse range of topics covered.Key Aspect Users Liked About This Course
Engaging lecturesPros from User Reviews
- Diverse range of topics covered
- Insightful discussions on food culture and history
- Engaging course structure
- Interactive assignments and quizzes
- Expert instructors
Cons from User Reviews
- Some lectures felt repetitive
- Limited focus on practical cooking skills
- Some technical issues with the online platform
- Heavy emphasis on Western food culture
- Not suitable for those seeking a comprehensive culinary education
King L. Chow
4.6 Raiting
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