SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry

Spring 2006

A basket of assorted chili peppers.
A basket of chili peppers at the Copley Square Farmers' Market. (Image courtesy of Aayesha Siddiqui.)

Course Highlights

This course features assignments, recipes in the readings section, and supplementary reading materials in the related resources section.

Course Description

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.
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Staff

Instructor:
Dr. Patricia Christie

Course Meeting Times

Lectures:
One session / week
2 hours / session

Level

Undergraduate