Bon Appetit

摘要

I'm hungry. Can't say that I remember the last time readinga magazine brought on an attack of the munchies, but the Marchissue got my mouth watering. A major reason for this was Milesand Bachman's article (p 311) "Science of Food and Cooking: ANon-Science Majors Course". The article is loaded with examplesof how they incorporate different foodsand cooking techniques into thecourse. The connection to such practical, everyday items helps theinstructors provide a class that theyhope will be "so vivid as to marktheir [students] minds indelibly".The day I read the article, my childrenand I attended a homeschool field tripto a local butcher shop. The experience was fairly vivid! We heard several things that interested me enoughto want to investigate further, such as "all the flavor comes fromthe fat" and that dry aging is the beginning of the rotting process.Miles and Bachman also describe a lecture I'd love to attend:how different versions of Toll House chocolate chip cookies areproduced. Adjusting parts of the recipe, such as the amount ofbaking soda, the ratio of white to brown sugar, and the type offlour used, can have a huge impact on the resulting cookies. Thephoto shows samples we couldn't resist making at home. Thearticle also has an extensive online supplement. This month's JCEConcept Connections (p 315) highlights additional resources forteaching the science of food and cooking.