This course is a rigorous, multidisciplinary study of food, starting with a focus on food science (chemical concepts, food constituents, nutrition, additives and cooking) and moving on to the historical, cultural, religious perspectives on food. Students make connections between food, culture, and nutrition, examine the importance of our senses on food, understand the chemistry of food, describe the science behind various preparation techniques, analyze people's relationship with food from historical, anthropological, sociological, and ideological views, and relate food to the arts.

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