The Science of Gastronomy 

Course Overview

1.0: Introduction

1.1: Energy Transfer - Topic Outline

1.2: What is energy?

1.3: How energy can be transferred through conduction?

1.4: Demonstration - Comparing heat capacity

1.5: Demonstration - Comparing heat conductance

1.6: How do we cook by convection?

1.7: Demonstration - Increasing boiling point with salt

1.8: Demonstration - Cooking medium and convection

1.9: Can radiation and phase transition be used in cooking?

1.10: Energy Transfer - Topic Summary

2.0: Hunger and Satiety - Topic Outline

2.1: Why do we need food?

2.2: How do I know that I am full or not?

2.3: How do I know that the food is good?

2.4: Demonstration ? Can you see the differences?

2.5: Demonstration - Sound and texture - How does the experiment work?

2.5: Demonstration - Sound and texture - Let's hear other people's views

2.6: I love chocolate but I don?t want to keep eating it, why?

Assignment 1 - Instruction Video

Assignment 1 - Result Sharing

2.7: What factors can affect my choice of food?

Assignment 2 - Instruction Video

Assignment 2 - Result Sharing

2.8: Hunger and Satiety - Topic Summary

Grading Scheme

Important Note on Special Dietary Needs

2.5: Demonstration - Sound and texture - Now is your turn

Assignment 1 - Instruction

Assignment 2 - Instruction

Pre-course survey

Assignment 1 ? Submission

Assignment 2 ? Submission

3.0: The Sense of Taste - Topic Outline

3.1: It tastes good!

3.2: There are more than four basic tastes

3.3: Can we taste the ?temperature??

Assignment 3 ? Instruction Video

Assignment 3 ? Result Sharing

3.4: There are infinite possibilities with tastes

3.5: Demonstration ? Sweetness suppresses bitterness

Assignment 4 ? Instruction Video

Assignment 4 ? Result Sharing

3.6: Why the ice-cream doesn?t taste as sweet when it is served after chocolate?

3.7: Demonstration ? The cocoa tastes less bitter!

3.8: The Sense of Taste - Topic Summary

4.0: The Sense of Smell - Topic Outline

4.1: What are we smelling?

4.2: Demonstration ? Factors affecting diffusion rate

4.3: How do I smell coffee?

4.4: Why do orange and lemon smell different?

4.5: Why can?t I taste the ?strawberry??

4.6: Demonstration ? How does aroma affect our taste?

Assignment 5 ? Instruction Video

Assignment 5 ? Result Sharing

4.7: Smelling good makes it tastes better!

4.8: Demonstration ? It is all about congruency!

4.9: The Sense of Smell - Topic Summary

Assignment 3 ? Instruction

Assignment 4 ? Instruction

Assignment 5 ? Instruction

Assignment 3 ? Submission

Assignment 4 ? Submission

Assignment 5 ? Submission

5.0: The Sense of Sight - Topic Outline

5.1: Coloring food with a different taste

5.2: It is good to see red!

5.3: Why the pepper doesn?t look good?

5.4: Making it looks good, and it tastes good!

5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?

5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's views

5.6: Demonstration ? The darker the color, the better it tastes?

5.7: The Sense of Sight - Topic Summary

6.0: The Sense of Touch - Topic Outline

6.1: How do we feel the texture in our mouth?

6.2: We can also feel pain and have self-awareness in our mouth!

6.3: Demonstration ? Seeing with our mouth! Measurement

6.4: Demonstration ? Seeing with our mouth! Feeling the shape

6.5: The more complicated the texture, the more we enjoy the food, why?

Assignment 6 ? Instruction Video

Assignment 6 ? Result Sharing

6.6: How can we control the texture of food?

Assignment 7 ? Instruction Video

Assignment 7 ? Result Sharing

6.7: The Sense of Touch - Topic Summary

5.5: Demonstration - Can color affect our taste perception? - Now is your turn

Assignment 6 ? Instruction

Assignment 7 ? Instruction

Assignment 6 ? Submission

Assignment 7 ? Submission

7.0: Fruits and Vegetables - Topic Outline

7.1: What gives the rigid texture to plants?

7.2: How can we manipulate the texture of plants?

7.3: What gives green color to plants?

7.4: Why some plants are not green in color?

7.5: Demonstration ? Manipulating the color of red cabbage

7.6: Why does the apple turn brown?

7.7: Demonstration ? What is the best way to prevent browning?

7.8: What are the prominent tastes in fruits and vegetables?

Assignment 8 ? Instruction Video

Assignment 8 ? Result Sharing

7.9: Fruits and Vegetables - Topic Summary

8.0: A Perfect Steak - Topic Outline

8.1: How to cook a perfect steak?

8.2: What are the components of meat?

8.3: Why fish muscles are different from that of mammals?

8.4: What else does a piece of meat contain?

Assignment 8 ? Instruction

Assignment 8 ? Submission

8.5: How to choose a piece of meat ? marbling?

8.6: How to choose a piece of meat ? body parts?

8.7: It?s tough, what should I do?

Assignment 9 ? Instruction Video

Assignment 9 ? Result Sharing

8.8: How does heating change a steak?

8.9: Does it matter to have more connective tissue or more muscle?

8.10: Choose the right temperature for meat cooking

8.11: Create your own meat flavor and color in steak cooking

8.12: The final touch on a steak ? its juice and its flavor

8.13: A Perfect Steak - Topic Summary

9.0: Sauces - Topic Outline

9.1: The Importance of sauce in a dish

9.2: Sauce and viscosity

9.3: Things to know when changing the viscosity of a sauce

9.4: Changing the viscosity of a sauce I: Larger or smaller molecules?

9.5: Changing the viscosity of a sauce II: Particles and bubbles

9.6: What makes an ideal sauce?

Assignment 9 ? Instruction

Assignment 9 ? Submission

9.7: Using salt in sauce

Assignment 10 ? Instruction Video

Assignment 10 ? Result Sharing

9.8: Using alcohol in sauce

9.9: Using protein in sauce

9.10: Using fat in sauce

9.11: Using starch in sauce

9.12: Sauces - Topic Summary

10.0: Dessert - Topic Outline

10.1: Textures in desserts

10.2: How is gluten formed?

Assignment 11 ? Instruction Video

Assignment 11 ? Result Sharing

10.3: Factors affecting the formation of gluten

10.4: Chemical or Biological Leavening Agent?

10.5: What do we need to make a cake rise?

10.6: The stable egg white foam

10.7: Ginger milk curd

10.8: Dessert - Topic Summary

Assignment 10 ? Instruction

Assignment 11 ? Instruction

Rate this course

Assignment 10 ? Submission

Assignment 11 ? Submission

Exam

Post-course Survey