Molecular Gastronomy: the Science of Cooking
~60 min · 15 stations
Molecular Gastronomy: the Science of Cooking is a self-paced learning path in Culinary Arts & Gastronomy, free to read, written at Undergrad (Jr/Sr) reading level. Across 15 structured stations, you will work through the core ideas step by step, each with a short quiz to check your understanding. By the end you will be able to identify fundamental molecular structures in culinary ingredients; differentiate conduction convection radiation in cooking processes; examine neurological pathways of flavor recognition.
Conductor
All aboard for a journey where the chemistry lab meets the kitchen stove. Mind the gap as we transform raw ingredients into scientific masterpieces.
What you will learn
Complete each station to unlock the next.
CORE CONCEPTS
Unpacks the ideas and principles that the subject is built on.
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