1.

WEEKLY OVERVIEW Lecture this week will include:

Dave Arnold making a welcome drink to toast the beginning of the course, and explaining the science of ethanol and water mixtures (see next tab for an introductory video). Harold McGee giving his special insights on "heat", one of the main scientific concepts this week (you have already been introduced to Harold in Week 1, to watch it again, please see the About the Chefs section). Science discussions on one of the most commons ways to cook, ie to add energy in the form of heat that increases the temperature of a food and hence changes its internal structure. Assignments:

Homework 2, due Tuesday Nov 26th . Because of the software glitch on Nov 13-16, this deadline has been moved to Dec 10th. Lab 2: You will get to choose between three labs this week: (1) making your own home made sous vide eggs by carefully controlling the temperature of a waterbath, (2) making home made ricotta cheese utilizing the effect of pH on milk proteins or (3) Hot tea with ice. For an overview of useful equipment for all the labs in this course, please see the document "About the Labs" on the Course Updates page. The second lab is also due Nov 26th. Because of the software glitch on Nov 13-16, this deadline has been moved to Dec 10th. Recommended (but not required) readings from On Food and Cooking:

Eggs: p.68-92 Milk Biology and Chemistry: p. 16-21