The Kitchen Chemistry Sessions: Palatable Chemistry through Molecular Gastronomy and Cuisine

Abstract

Advances in food science and technology and the popularization of ‘molecular gastronomy’ or ‘molecular cuisine’ has brought the ability to alter and customize the texture and appearance of food to the limelight. In recent years, this ‘molecular’ approach has extended to the adoption of ingredients, techniques and equipment typically used in scientific laboratories. Recipes and dishes with a high sensory appeal in unusual forms, textures and flavor combinations created by chefs and scientists grow less uncommon. These dishes and the accompanying techniques provide a unique opportunity to engage and teach basic principles and advanced topics in chemistry and biochemistry. The Kitchen Chemistry Sessions combine lecture-demonstrations with laboratory exercises that use specific contemporary ‘molecular cuisine’ elements to introduce and enhance students’ knowledge of chemistry and the scientific method. Through modules based on classes of food molecules, the students conduct laboratory/kitchen experiments in groups and culminate with applying chemistry and biochemistry to adapt and develop novel recipes and food presentations. This course is offered at two levels – one for non-science majors and freshmen and the second for science majors who have significantly greater prior knowledge in chemistry. The course for freshmen/non-science majors draws on the accessibility of cooking to introduce and organize chemical principles and experimental methods of scientific inquiry, while the course for science majors uses the cooking focus to reinforce, re-organize, and extend students’ knowledge of chemistry and biochemistry.