Last week we explored the nature of chocolate, food of the gods. I learned from our Harold McGee text, “On Food and Cooking”, that the first cacao substance was actually a sipping liquid in Central and South America where the … Continue reading
The class made an excursion to Cambridge this week to sit in on the Harvard Food Science lecture featuring Milkbar’s Christina Tosi and her use of emulsions in her famed, saliva-inducing, all-American desserts. Although there was a bit less of … Continue reading
This past week we explored the finicky nature of emulsions. We beat nearly 3 cups of oil into three yolks, with hopes of achieving a tightly packed, semisolid emulsion of uniformly small droplets. Considerable physical force is required in order … Continue reading
This week we explored dairy products with a mouth-watering introduction talk given by Professor Vanja Klepac-Ceraj, a scholar with personal interest in the microbial communities in cheese. After Vanja left the class with dreamy visions of Gruyere and Munster, we … Continue reading
Week Four had an exciting agenda of food dye chromatography and adventurous jello-making. I chose to work with apples as our experimental ingredient. We therefore made a jello with applesauce replacing 1/4 cup of water, freshly pureed apples replacing 1/4 … Continue reading
Week 2: I enter the classroom with bubbling-over enthusiasm for the topic and just a hint of trepidation concerning the fact that I, a through and through art history major, am now enrolled in CHEM 360. As expected, some of … Continue reading