FAIR 330C - Cooking Science and Sustainable Food

This course starts with the premise that our personal health and the ecological health of the planet and our communities all depend upon what happens in the kitchen. We will explore the science and culture of food preparation and preservation, with a goal of understanding how culinary traditions and scientific knowledge can inform contemporary ideas about how to cook and eat well. Along the way we also will cook together in class each week, gaining and sharing the basic kitchen literacy needed to make timely, delicious meals — and to make healthy, ecologically sustainable food a vital part of our busy American lives.

Prerequisites & Notes: FAIR 206A or instructor permission.
Credits: 5
Grade Mode: S/U