ILC 289M - Chemistry & Culture of Cuisine

ILC 289M - Chemistry & Culture of Cuisine

4.00 Cr
This course will provide a basic understanding of the cultural and chemical makeup of food in France. The course is appropriate for students not majoring in science or French, but students in those disciplines are welcome. There is no assumption of any previous high school chemistry, but knowledge of high school algebra will be helpful. The course will satisfy both the science/lab requirement and global diversity requirement within the current core curriculum. The laboratory portion of the course will reinforce the lecture topics, as well as provide valuable hands-on experience with how science is performed. All laboratory exercises will take place in a common kitchen and in the kitchens of the students' rented apartments. Laboratory activities will involve investigating basic chemical concepts through the experimentation with foods and the preparation of French dishes.
Term: 
2020SU
Method: 
SA
Faculty: 
Renck, Anneliese
Strode, Kyle