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Course Description

Knowingly or not, every cook is a physicist, a chemist, a microbiologist, and an anatomist, while all of us are "food processors." Course participants will learn how basic science can improve their cooking and eating. Interactive lectures, demonstrations, ingredient analyses, and hands-on activities will provide an approach to answering questions such as: What’s cooking? What exactly is food? How can understanding osmosis bring back sweet juicy peaches? Are there chemicals in my food? How do we taste and smell? What does heat do? How does your oven work? Why is your refrigerator like your oven? How do knives work? How should you cut an onion? What are some knife skills, including sharpening, and knife recommendations? What digital tools should you use? Why is there both baking powder and baking soda? Why are fried foods so delicious? Why is water the great destroyer? How do you keep veggies from spoiling? What should we eat?   Lecture (plus Questions) Facilitated Discussion Active Participation  
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