A basket of chili peppers at the Copley Square Farmers' Market. (Image courtesy of Aayesha Siddiqui. Used with permission.)
Instructor(s)
Dr. Patricia Christie
MIT Course Number
ES.287 / 5.S15
As Taught In
Spring 2009
Level
Undergraduate
Course Description
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.
