Kitchen Chemistry

A basket of assorted chili peppers.

A basket of chili peppers at the Copley Square Farmers' Market. (Image courtesy of Aayesha Siddiqui. Used with permission.)

Instructor(s)

MIT Course Number

SP.287 / 5.S15 / ES.SP287

As Taught In

Spring 2009

Level

Undergraduate

Cite This Course

Course Features

Course Description

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Other OCW Versions

Archived versions: Question_avt logo

Christie, Patricia. SP.287 Kitchen Chemistry, Spring 2009. (MIT OpenCourseWare: Massachusetts Institute of Technology), http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009 (Accessed). License: Creative Commons BY-NC-SA


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