Физика, химия, биология - как основы курса "Наука кулинарии" (на Coursera с 10 июля)
The Science of Gastronomy
Lam Lung Yeung and King L. Chow
This course introduces students to elements of science behind cooking, cuisine preparation and the enjoyment of food. The ultimate goal is to help students recognize the importance of scientific principles being applied in everyday life, so that they will appreciate and be able to apply some of these principles in their future cooking practice, including the manipulation of human perception.
Workload: 3-4 hours/week
About the Course
This course introduces students to a number of basic scientific principles underpinning cooking, cuisine preparation and the enjoyment of food. Various topics with a strong basis in biology, chemistry and physics applications will be covered. These include the consumption of cooked food, physiological and evolutionary control of the senses, geographic and cultural influences and the rationale behind cuisine preparation. Issues like coupling of senses to improve sense stimulation, altering flavor by chemical means, and modification of the coloration to improve the appearance of dishes will be discussed in the course. Through video demonstrations of the scientific principles underlying cooking practices, students are expected to recognize the key ingredients and their combination for preparing good healthy food.
They will be able to develop an appreciation of the scientific basis of various cuisine recipes;
develop their own recipes by integrating some of the scientific principles into new dishes; as well as
recognize the influence of the material world on human perception from the different senses, and thus
be able to continually take on cooking and dining as an art of integrating sciences.
Course Syllabus
Week 1
1. Energy Transfer
2. Hunger and Satiety
Week 2
3. The Sense of Taste
4. The Sense of Smell
Week 3
5. The Sense of Sight
6. The Sense of Touch
Week 4
7. Fruits and Vegetables
8. A Perfect Steak
Week 5
8. A Perfect Steak (continue)
9. Sauces
Week 6
9. Sauces (continue)
10. Dessert
(от ред. на сайте "Полит.ру" выложена видеозапись лекции "Физика на кухне" А. Варламова, докт. физ.-мат.наук, профессора университета «Тор Вергата» (Рим), ведущего научного сотрудника Института сверхпроводимости и инновационных материалов Национального Совета по науке (Италия), ведущего научного сотрудника лаборатории «Сверхпроводящие метаматериалы» в НИТУ МИСиС, Москва)
