Chemistry in the Kitchen: From Reactions to Recipe
Dates: | September 15 - October 6, 2020 |
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Meets: | Tues. from 3:00 PM to 5:00 PM MDT |
Location: | Online Presentation |
Cost: | $55.00 |
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Please note: This course program requires membership in a 2020 - 2021 OLLI at MSU Membership or 2021 - 2022 OLLI at MSU Membership or 2021 - 2022 OLLI at MSU Membership
Most of our kitchen activities involve chemistry. Bill McLaughlin, teaching professor in the Department of Chemistry and Biochemistry at Montana State University, will discuss how our decisions about food storage, preparation, cooking and eating all have their basis in the chemical makeup of food. Food consists of very small bits of matter called molecules. From chicken to chickpeas, eggs to eggplant, and toast to tuna we are eating molecules. Food molecules are typically classed as either carbohydrates, fats or proteins. Finding out about how these fascinating small bits of matter change and interact as we follow a recipe may not make your food taste better, but it will make your meals more interesting. The class will include simple-to-follow handouts, discussions and some useful hands-on activities.
Fee: | $55.00 |
Online Presentation
This is a real-time (live) online class that meets at the specified day(s)/time(s) listed.We will send you a reminder email with login instructions one business day before the program start date. If there are additional sessions, we will send reminders the morning of those sessions.
Charles (Bill) McLaughlin
Has taught chemistry for 51 years. At MSU, he received the President’s Excellence in Teaching Award, the Teaching Innovation Award and the Provost’s Excellence in Outreach Award. Students selected him for the Outstanding Chemical Educator award three times. His hands-on teaching is focused on helping people understand the chemical basis for life’s everyday activities.Date | Day | Time | Location |
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09/15/2020 | Tuesday | 3 PM to 5 PM | Online Presentation |
09/22/2020 | Tuesday | 3 PM to 5 PM | Online Presentation |
09/29/2020 | Tuesday | 3 PM to 5 PM | Online Presentation |
10/06/2020 | Tuesday | 3 PM to 5 PM | Online Presentation |
The following two books (available in hardback and soft cover) are exceptional as references. Neither is required for the course. Both are written at the appropriate level with fascinating examples and explanations. “On Food and Cooking,”ISBN: 0020346212, Harold McGee. “The Curious Cook,”ISBN: 0020098014, Harold McGee.