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学生对 The Hong Kong University of Science and Technology 提供的 The Science of Gastronomy 的评价和反馈

4.6
787 个评分

课程概述

This course introduces several basic scientific principles underpinning the methodology of cooking, food preparation, and the enjoyment of food. All topics covered have a strong basis in biology, chemistry, and physics application. Among others, they include the consumption of cooked food, the physiological and evolutionary implications of the senses, geographic and cultural influences on food, and the rationale behind food preparation. We will also discuss issues such as coupling of senses to improve sense stimulation; altering flavor by chemical means, and modification of the coloration to improve the appearance of dishes. Following the video demonstrations of the scientific principles of cooking, you will learn to recognize the key ingredients and their combinations for preparing good healthy food. You will also be asked to try out and practice specific cooking principles through the weekly assignments; analyze your data and make comparisons of your experiences with others. At the end of this course, you will be able to: - appreciate the scientific basis of various recipes. - develop your own recipes by integrating some of the scientific principles into new dishes. - recognize the influence of the material world on human perception from the different senses. - appreciate the art of integrating science into cooking and dining. Important Note: This course is not designed for people with special dietary needs such as vegetarian, diabetic, and gluten-free diets. If you feel uncomfortable with any part of the assignments or activities of this course, you can substitute some of the ingredients or ask friends and family members to help with the tasting of your assignments. Alternatively, you may skip that specific assignment if you have fulfilled all other qualifying requirements to pass the course. Course Overview video: https://hua.dididi.sbs/lecture/gastronomy/course-overview-43gyz...

热门审阅

TG

Apr 5, 2019

If you enjoy cooking and also enjoy chemistry, this course is ideal. It taught me many techniques in the kitchen and why the food changes during the cooking process.

JS

May 18, 2020

Very interactive and informative, great way to learn! I do think it could be condensed, but overall it was an enjoyable course.

筛选依据:

126 - The Science of Gastronomy 的 150 个评论(共 195 个)

创建者 Isabel S A

Jun 22, 2024

fantastic course

创建者 Lina R

Oct 22, 2020

very informative

创建者 AAKASH C

Jun 23, 2020

GREAT EXPERIENCE

创建者 Giulio B

May 20, 2020

very interesting

创建者 Pallavi D D

Jan 28, 2019

very interesting

创建者 Parth S

Apr 18, 2021

awesome course

创建者 Sofía L B M

Oct 31, 2016

Excelente !!!!

创建者 Irone A

Sep 10, 2024

Very exposing

创建者 naasic s

Feb 26, 2021

excellent one

创建者 VIVIN R V

Jul 17, 2020

Good Coursera

创建者 Marianna Y

Apr 26, 2018

Great course!

创建者 Kevin E

Oct 23, 2020

Good course!

创建者 Целых И О

Apr 2, 2020

Good course!

创建者 Luigi C

Oct 10, 2023

Cool course

创建者 ELMER M P

Sep 11, 2022

thank you

创建者 Oscar M S

Nov 24, 2017

Excellent!

创建者 Dima

Jan 19, 2017

very cool!

创建者 Laura G

Sep 3, 2016

briliant!!

创建者 María C R

May 1, 2024

Excelente

创建者 RIGYA K

Nov 12, 2022

very good

创建者 SAER T ( ج

Apr 17, 2022

very good

创建者 Harry A R M

Sep 18, 2020

Grandioso

创建者 Sanjaith s

Sep 12, 2020

excellent

创建者 MARIA R E V

Aug 23, 2020

I LOVE IT

创建者 Sunil m

May 17, 2017

very nice