EART 32The Science of Cooking
Investigates principles of physics and chemistry as they apply to cooking. Students cook different dishes weekly to both illustrate these principles and to understand how ingredients, technique, and science intersect to make the food that is eaten all around the world. By the end of the course, students will have made recipes that represent a diversity of global cooking traditions. Access to a kitchen and basic cooking equipment is required, and rudimentary cooking skills and kitchen safety knowledge are assumed.
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When it runs
Winter 2026Open Winter 2026
| Section | Type | When | Where | Instructor | Seats |
|---|---|---|---|---|---|
| 01 | Lecture | Tue Thu 9:50am–11:25am | Earth&Marine B206 | P. Y. Chuang | Open 97/268 |
Who teaches it
| Instructor | Rating | Difficulty | Would take again | Reviews |
|---|---|---|---|---|
| Patrick Chuang | 2.5 / 5 | 3.9 / 5 | 19% | 56 |
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