In the Chemist's Kitchen: Teaching Science with Food
by William Sweet
In Patricia O’Hara’s popular new introductory chemistry course, the periodic table of elements includes nitrogen, mozzarella and prosciutto.
“Molecular Gastronomy and Food Science: From Test Tubes to Taste Buds” looks like a cross between a cooking class and a science lab—and that’s the point, said O’Hara, the Amanda and Lisa Cross Professor of Chemistry.