| dc.contributor.author | Christie, Patricia Dianne, 1967- | en_US |
| dc.coverage.temporal | Spring 2006 | en_US |
| dc.date.issued | 2006-06 | |
| dc.identifier | SP.287-Spring2006 | |
| dc.identifier | local: SP.287 | |
| dc.identifier | local: 5.S15 | |
| dc.identifier | local: ESG.SP287 | |
| dc.identifier | local: IMSCP-MD5-b4cac437bfafae8bb448121cdd898d68 | |
| dc.identifier.uri | http://hdl.handle.net/1721.1/56563 | |
| dc.description.abstract | This course includes Special topic seminars and independent study projects. Seminars are run by a staff member or supervised undergraduate instructor and meet weekly. Independent study projects require approval and regular supervision by a staff member, as well as a written proposal and a final report. From the course home page: Course Description This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes. | en_US |
| dc.language | en-US | en_US |
| dc.rights.uri | Usage Restrictions: This site (c) Massachusetts Institute of Technology 2003. Content within individual courses is (c) by the individual authors unless otherwise noted. The Massachusetts Institute of Technology is providing this Work (as defined below) under the terms of this Creative Commons public license ("CCPL" or "license"). The Work is protected by copyright and/or other applicable law. Any use of the work other than as authorized under this license is prohibited. By exercising any of the rights to the Work provided here, You (as defined below) accept and agree to be bound by the terms of this license. The Licensor, the Massachusetts Institute of Technology, grants You the rights contained here in consideration of Your acceptance of such terms and conditions. | en_US |
| dc.subject | cooking | en_US |
| dc.subject | food | en_US |
| dc.subject | chemistry | en_US |
| dc.subject | cook | en_US |
| dc.subject | edible | en_US |
| dc.subject | kitchen | en_US |
| dc.subject | SP.287 | en_US |
| dc.subject | 5.S15 | en_US |
| dc.title | SP.287 / 5.S15 / ESG.SP287 Kitchen Chemistry, Spring 2006 | en_US |
| dc.title.alternative | Kitchen Chemistry | en_US |
