AT 2-001_FA22: This course is more than learning about food, ingredients, and cooking. It is about preserving our identity in the meals we eat and the recipes we share. This course will introduce students to the science of food and the art of cooking. In doing so, we all gain more respect for food and those who grow, raise, and prepare it. We will also learn how food, cooking, and sharing meals plays a role in shaping our daily lives. Course content will include essential concepts in science, including the biology of ingredients, the physics of preparing, and the chemistry of cooking. We will also have a narrative component to the course, reading the memoir of one of the more famous culinary families in the United States. We will harvest food from the farm, cook meals together, use scientific principles to design recipes and menus, hear from local culinary experts, and even do some experiments. Additionally, we will share our own stories of eating and cooking, and reflect on the stories of others we read about. The complement of empiricism and narrative is an excellent analogy to cooking, as both a science and an art.
- Teacher: Lisa Bonner