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5.S16 Advanced Kitchen Chemistry (MIT) 5.S16 Advanced Kitchen Chemistry (MIT)

Description

This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW. This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW.

Subjects

food | food | edible | edible | hands-on | hands-on | cooking | cooking | chemistry | chemistry | cook | cook | kitchen | kitchen | tofu | tofu | cake | cake | muffin | muffin | cheese | cheese | marinade | marinade | ice cream | ice cream | liquid nitrogen | liquid nitrogen

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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24.964 Topics in Phonology: Phonetic Realization (MIT) 24.964 Topics in Phonology: Phonetic Realization (MIT)

Description

Includes audio/video content: AV special element audio. Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology? Includes audio/video content: AV special element audio. Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology?

Subjects

food | food | edible | edible | hands-on | hands-on | cooking | cooking | chemistry | chemistry | cook | cook | kitchen | kitchen | tofu | tofu | cake | cake | muffin | muffin | cheese | cheese | marinade | marinade | ice cream | ice cream | liquid nitrogen | liquid nitrogen | root beer | root beer | candy | candy | spice | spice | taste | taste | biochemistry | biochemistry

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see http://ocw.mit.edu/terms/index.htm

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24.964 Topics in Phonology: Phonetic Realization (MIT)

Description

Many details of phonetic realization cannot be predicted from standard phonological representations on a language-independent basis, so phonetic realization must be specified in grammar. In this seminar we will investigate phonetic realization as a component of grammar. The basic questions that we will address are: What is the form of the phonetic realization component? What is its relationship to phonology?

Subjects

food | edible | hands-on | cooking | chemistry | cook | kitchen | tofu | cake | muffin | cheese | marinade | ice cream | liquid nitrogen | root beer | candy | spice | taste | biochemistry

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

Site sourced from

https://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

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5.S16 Advanced Kitchen Chemistry (MIT)

Description

This seminar will be a scientific exploration of the food we eat and enjoy. Each week we shall have a scientific edible experiment that will explore a specific food topic. This will be a hands-on seminar with mandatory attendance of at least 85%. Topics include, but are not limited to, what makes a good experiment, cheese making, joys of tofu, food biochemistry, the science of spice, what is taste? This course is the second in a series of two courses in kitchen chemistry. The prerequisite to Advanced Kitchen Chemistry is ES.287 Kitchen Chemistry, which is also on OCW.

Subjects

food | edible | hands-on | cooking | chemistry | cook | kitchen | tofu | cake | muffin | cheese | marinade | ice cream | liquid nitrogen

License

Content within individual OCW courses is (c) by the individual authors unless otherwise noted. MIT OpenCourseWare materials are licensed by the Massachusetts Institute of Technology under a Creative Commons License (Attribution-NonCommercial-ShareAlike). For further information see https://ocw.mit.edu/terms/index.htm

Site sourced from

https://ocw.mit.edu/rss/all/mit-allcourses.xml

Attribution

Click to get HTML | Click to get attribution | Click to get URL

All metadata

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