PHYSICAL SCIENCES SERIES
More Physics and Chemistry in the Kitchen
Professor Paul J. Angiolillo

This course will be held at Saint Joseph’s University, Science Center (Room 317), located at City Avenue and Lapsley Lane, Philadelphia. Location & Parking Logistics.

LECTURES ARE HELD FROM 6:30 to 8:00 PM

  1. Thursday, September 27, 2012 - The Chemistry of Foods
    A primer on proteins, carbohydrates, and other important classes of chemicals in foodstuffs.
  2. Thursday, October 4, 2012 - Smell, Taste, and Flavor
    Essence of molecular gastronomy.
  3. Thursday, October 11, 2012 - Kitchen Thermodynamics
    The science of using heat to process foods.
  4. Thursday, October 18, 2012 - Physical Gastronomy
    Cutting, dicing, whisking, aerating, etc.
  5. Thursday, October 25, 2012 - Spices and Herbs
    Enhancing the flavor of food.
  6. Thursday, November 1, 2012 - Soft Condensed Matter in the Kitchen
    Emulsions, foams, and gels.
  7. Thursday, November 8, 2012 -Techniques of Molecular Gastronomy
  8. Thursday, November 15, 2012 - The Science of Fermentation
    Alcoholic beverages throughout the ages.
 

This 8-week course will explore the kitchen as a laboratory.  It will explore the scientific foundations of cooking and cooking practice.  In particular, the chemistry and physics of food preparation (molecular and physical gastronomy) will be discussed in a scientific landscape.  Whenever appropriate, primers on the underlying science will be given so that students will ultimately understand the chemical and physical changes that occur in foods as they are cooked and prepared.  Moreover, the changes that occur in foods during chemical and physical processing, which dictate the way in which foods are appreciated and savored, will be discussed.  Ample demonstrations and experiments will be performed.

Note: Free parking will be arranged in the parking garage (Hawk's Landing) located at 54th and City Ave.

Recommended reading: 

The Science of Good Food. By David Joachim and Andrew Schloss. Toronto: Robert Rose Publishing, 2008.

The Science of Cooking. By Peter Barham. New York: Springer, 2001.

Kitchen Mysteries: Revealing the Science of Cooking (Arts and Traditions of the Table: Perspectives on Culinary History). By Hervé This. New York: Columbia University Press, 2007.

 

 

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