Chevron Left
返回到 The Science of Gastronomy

The Science of Gastronomy, The Hong Kong University of Science and Technology

4.6
207 个评分
50 个审阅

课程信息

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: - appreciate the scientific basis of various recipes; - develop your own recipes by integrating some of the scientific principles into new dishes; - recognize the influence of the material world on human perception from the different senses; - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment provided that you have fulfilled all other qualifying requirement to pass the course. Course Overview video: https://youtu.be/H5vlaR0_X2I...

热门审阅

创建者 AS

Jul 08, 2018

Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you

创建者 JA

Nov 20, 2017

It was vary good gave me ideas on how to improve my cooking technique, and allowed me to use my imagination to make my dishes better!

筛选依据:

48 个审阅

创建者 Allan Idelson Arce Ferreira

Nov 12, 2018

<3 Wonderfull, it's changing my life.

创建者

Sep 27, 2018

Very interesting

创建者 Duc Trung Nguyen

Sep 24, 2018

Such a great course from HKUST.

创建者 Natalia Antrassian

Sep 12, 2018

Great experience!!!

创建者 Afnan Saad

Jul 08, 2018

Waiting for an extension to this course but at an advanced levelThis course is really valuable. It was presented in a simple and fun way I enjoyed studying with you thank you

创建者 David Nguyen

Jul 01, 2018

A little bit long, however very insteresting. It is easier to understand with a scientific background but professors make it basic so everyone can follow the course. English is sometimes problematic for understanding (and misunderstanding) but overall everything went smoothly. I have not "cemented" all the notions in my mind yet but now when I cook / eat / drink / see / perceive, I will have this additional prism and the experience is funnier and more interesting. Thank you for this course !

创建者 Lina Mustafa

Jun 06, 2018

I enjoyed it very much!

创建者 krishnapriya hariharan

Jun 02, 2018

very knowledgable,i will surely recommend this

创建者 Faiza bilal khan

Apr 28, 2018

It’s amazing n knowledgeable

创建者 Marianna Yavorska

Apr 26, 2018

Great course!