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The Science of Gastronomy

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  • #8973


    This is not a book, but a course of the University of Hong Kong at I want to talk about. It just started, and the first two assignments are due on July 16th, so if someone is interested, there’s still some time to sign up for the class.

    It talks about the science (from neurology to chemistry) of cooking and sometimes eating.

    I’m definitely in, and even though I expect some dumb crap (like “butter is bad for you”), as I always do with mainstream info on food or eating, it might have some interesting things.

    The link is here, if you’re interested.
    All the best.

    • This topic was modified 10 years, 11 months ago by Fab.
    Matt Stone

    I’m sure there will be some good stuff in there. Hopefully it’s not too modern and futuristic and showy, as foodie stuff often is.


    Thanks for sharing the course information with us. I wanted have an access on this course, and that;s why I have registered my name in this course. portal also provides me with a great support in the particular area, and now I am proceeding for this suggested course to gain more research and knowledge in the Gastronomy science.

    • This reply was modified 2 years, 7 months ago by JK123.
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