Welcome - Learn to be a better cook at the molecular level
Joseph Provost and Shirley O. Corriher
Two Vanderbilt Biochemists/Food Scientist!
To be a better cook one needs to undersand what is happening "inside" the food. Cooking is one of the oldest and most widespread applications of science. The goal of the class is to improve your understanding of scientific principles as it applies to cooking and food.
Learn how and why food tastes or cooks the way it does by understanding how biochemistry, biology, physics and chemistry works at the molecular level of food and cooking.
We will focus on a different foods from salsa to chocolate to beer & distilled spirits. There will be lots of opportunities to learn as we cook in class and participate in hands-on activites.
Contacts 
josephprovost@sandiego.edu
Material in this website and links (except videos and other public domain work) "Science of Cooking" by Joseph Provost is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 United States License.