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The Science of Gastronomy · LearnSpace
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The Science of Gastronomy

Курс от The Hong Kong University of Science and Technology
Начальный≈ 15.6 чАнглийский
О курсеНавыкиПрограммаПреподаватели

О курсе

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://www.coursera.org/lecture/gastronomy/course-overview-43gyz

Навыки, которые вы освоите

Sensory Systems AnalysisColor TheoryCookingBiochemistryFood and BeverageChemistryThermal ManagementNutrition and DietMeal Planning And PreparationPsychologyAestheticsPhysiology

Программа курса

7 модулей · 112 учебных материалов

01Orientation | Module 1: Energy Transfer14 материалов

Orientation

Course OverviewВидеоGrading SchemeЧтениеImportant Note on Special Dietary NeedsЧтение

Module 1: Energy Transfer

1.0: IntroductionВидео

Учитесь у экспертов

King Lau Chow

Professor

The Science of Gastronomy
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Обучение на Coursera

≈ 15.6 ч

7 модулей

Язык: Английский

Субтитры: Китайский (Тайвань), Арабский, Французский, Бенгальский, Украинский, Китайский (Китай), Греческий, Итальянский, Бразильский португальский, Вьетнамский, Нидерландский, Корейский, Немецкий, Пушту, Урду, Русский, Тайский, Индонезийский, Шведский, Турецкий, Азербайджанский, Испанский, Дари, Хинди, Японский, Казахский, Венгерский, Польский

Часть программы вашего университета
1.1: Energy Transfer - Topic OutlineВидео
1.2: What is energy?Видео
1.3: How energy can be transferred through conduction?Видео
1.4: Demonstration - Comparing heat capacityВидео
1.5: Demonstration - Comparing heat conductanceВидео
1.6: How do we cook by convection?Видео
1.7: Demonstration - Increasing boiling point with saltВидео
1.8: Demonstration - Cooking medium and convectionВидео
1.9: Can radiation and phase transition be used in cooking?Видео
1.10: Energy Transfer - Topic SummaryВидео
02Module 2: Hunger and Satiety20 материалов

Module 2: Hunger and Satiety

2.0: Hunger and Satiety - Topic OutlineВидео2.1: Why do we need food?Видео2.2: How do I know that I am full or not?Видео2.3: How do I know that the food is good?Видео2.4: Demonstration – Can you see the differences?Видео2.5: Demonstration - Sound and texture - How does the experiment work?Видео2.5: Demonstration - Sound and texture - Now is your turnЧтение2.5: Demonstration - Sound and texture - Let's hear other people's viewsВидео2.5: DiscussionОбсуждение2.6: I love chocolate but I don’t want to keep eating it, why?ВидеоAssignment 1 - InstructionЧтениеAssignment 1 - Instruction VideoВидеоAssignment 1 – SubmissionЗаданиеAssignment 1 - Result SharingВидео2.7: What factors can affect my choice of food?ВидеоAssignment 2 - InstructionЧтениеAssignment 2 - Instruction VideoВидеоAssignment 2 – SubmissionЗаданиеAssignment 2 - Result SharingВидео2.8: Hunger and Satiety - Topic SummaryВидео
03Module 3: The Sense of Taste18 материалов

Module 3: The Sense of Taste

3.0: The Sense of Taste - Topic OutlineВидео3.1: It tastes good!Видео3.2: There are more than four basic tastesВидео3.3: Can we taste the “temperature”?ВидеоAssignment 3 – InstructionЧтениеAssignment 3 – Instruction VideoВидеоAssignment 3 – SubmissionЗаданиеAssignment 3 – Result SharingВидео3.4: There are infinite possibilities with tastesВидео3.5: Demonstration – Sweetness suppresses bitternessВидеоAssignment 4 – InstructionЧтениеAssignment 4 – Instruction VideoВидеоAssignment 4 – SubmissionЗаданиеAssignment 4 – Result SharingВидео3.6: Why the ice-cream doesn’t taste as sweet when it is served after chocolate?Видео3.7: Demonstration – The cocoa tastes less bitter!ВидеоModule 3: DiscussionОбсуждение3.8: The Sense of Taste - Topic SummaryВидео
04Module 4: The Sense of Smell15 материалов

Module 4: The Sense of Smell

4.0: The Sense of Smell - Topic OutlineВидео4.1: What are we smelling?Видео4.2: Demonstration – Factors affecting diffusion rateВидео4.3: How do I smell coffee?Видео4.4: Why do orange and lemon smell different?Видео4.5: Why can’t I taste the “strawberry”?Видео4.6: Demonstration – How does aroma affect our taste?ВидеоAssignment 5 – InstructionЧтениеAssignment 5 – Instruction VideoВидеоAssignment 5 – SubmissionЗаданиеAssignment 5 – Result SharingВидео4.7: Smelling good makes it tastes better!Видео4.8: Demonstration – It is all about congruency!ВидеоModule 4: DiscussionОбсуждение4.9: The Sense of Smell - Topic SummaryВидео
05Module 5: The Sense of Sight11 материалов

Module 5: The Sense of Sight

5.0: The Sense of Sight - Topic OutlineВидео5.1: Coloring food with a different tasteВидео5.2: It is good to see red!Видео5.3: Why the pepper doesn’t look good?Видео5.4: Making it looks good, and it tastes good!Видео5.5: Demonstration - Can color affect our taste perception? - How does the experiment work?Видео5.5: Demonstration - Can color affect our taste perception? - Now is your turnЧтение5.5 Demonstration - Can color affect our taste perception? - Let's hear other people's viewsВидео5.5: DiscussionОбсуждение5.6: Demonstration – The darker the color, the better it tastes?Видео5.7: The Sense of Sight - Topic SummaryВидео
06Module 6: The Sense of Touch17 материалов

Module 6: The Sense of Touch

6.0: The Sense of Touch - Topic OutlineВидео6.1: How do we feel the texture in our mouth?Видео6.2: We can also feel pain and have self-awareness in our mouth!Видео6.3: Demonstration – Seeing with our mouth! MeasurementВидео6.4: Demonstration – Seeing with our mouth! Feeling the shapeВидео6.5: The more complicated the texture, the more we enjoy the food, why?ВидеоAssignment 6 – InstructionЧтениеAssignment 6 – Instruction VideoВидеоAssignment 6 – SubmissionЗаданиеAssignment 6 – Result SharingВидео6.6: How can we control the texture of food?ВидеоAssignment 7 – InstructionЧтениеAssignment 7 – Instruction VideoВидеоAssignment 7 – SubmissionЗаданиеAssignment 7 – Result SharingВидеоModule 6: DiscussionОбсуждение6.7: The Sense of Touch - Topic SummaryВидео
07Module 7: Fruits and Vegetables | Final Exam17 материалов

Module 7: Fruits and Vegetables

7.0: Fruits and Vegetables - Topic OutlineВидео7.1: What gives the rigid texture to plants?Видео7.2: How can we manipulate the texture of plants?Видео7.3: What gives green color to plants?Видео7.4: Why some plants are not green in color?Видео7.5: Demonstration – Manipulating the color of red cabbageВидео7.6: Why does the apple turn brown?Видео7.7: Demonstration – What is the best way to prevent browning?Видео7.8: What are the prominent tastes in fruits and vegetables?ВидеоAssignment 8 – InstructionЧтениеAssignment 8 – Instruction VideoВидеоAssignment 8 – SubmissionЗаданиеAssignment 8 – Result SharingВидеоModule 7: DiscussionОбсуждение7.9: Fruits and Vegetables - Topic SummaryВидео

Final Exam

Final ExamЗаданиеReview this courseЧтение