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Introduction
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Classroom Contents
Selassie Atadika - The Science of New African Cuisine; Science & Cooking 2019
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- 1 Introduction
- 2 Important Announcement
- 3 How to Submit a Project
- 4 Last Weeks Recap
- 5 How thick is a liquid
- 6 Viscosity
- 7 Emulsions
- 8 Why emulsions fail
- 9 What is a surfactant
- 10 Summary
- 11 Food Ways
- 12 Food and Trade
- 13 Lifestyle Changes
- 14 Chicken
- 15 How can we change the tide
- 16 What success looks like
- 17 Flavor
- 18 Wild Foraged
- 19 Ancient Grains
- 20 Sankofa
- 21 Food is dynamic
- 22 Challenges
- 23 Food Production
- 24 Pop Culture
