The Science of Cooking

Bring together math, physics, chemistry, and biology to investigate the fine art of cooking. This class will taste better than Geosystems.

Teacher: Jonathan Lee

What happens, at the molecular level, to the proteins in an egg when you cook it? How can physics tell us the perfect oil temperature to deep-fry a chicken wing? What are the biological reasons why some plants have such sharp tastes? (You can’t find an animal that tastes as strong as an onion, right?)

This course will explore, in depth, the science of the foods we eat and how we cook them. We will examine specific recipes and techniques, and learn and apply new and challenging concepts from chemistry, physics, and biology on a case by case basis. We will conclude the summer session with presentations from student groups about their own culinary interests, and, of course, their scientific relevance. Regular reading assignments will be given. And yes, there will be eating!

For the application...

Prerequisites

Algebra II strongly recommended. Maturity in a kitchen setting required.

Relevant experience

Any courses or activities in high school level mathematics and sciences

Application Question (core-specific free response)

Describe a previous cooking experience in which you were involved from start to finish. Was it a failure or a success? What equipment did you use (pans, stoves, blowtorches, fire extinguishers)? Did you notice any interesting changes in the ingredients you were working with as you prepared your recipe?