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Course Information

Instructor Info:Steven Weisler
Office Extension x6844
Term: 2012F
Meeting Info: Tuesday Thursday
09:00 AM - 10:20 AM Adele Simmons Hall (ASH) 222
09:00 AM - 10:20 AM Adele Simmons Hall (ASH) 222
Description: This course investigates the history, psychology, sociology, and science of food by exploring the contemporary work of chefs and other food professionals in the light of a range of analytic work in cognitive science, natural science, and social science. The central question we will investigate is how contemporary American cooking emerged in some of its current forms and variations. We will be particularly focused on avant-garde and modernist approaches to restaurant cookery to see what they teach us about the nature of food preferences, the tension between innovation and tradition, and the emerging field of molecular gastronomy.