The Scientific Side to Delicious and Nutritious Food and Cooking

Food Glorious Food. Are you curious about diving deeper into the science of cooking? Join this 12-week study group and be challenged by decoding cooking and food labels. During weeks 1-8, we will read and discuss the James Beard Award-Winning New York Times Bestseller Salt Fat Acid Heat: Mastering the Elements of Good Cooking (Simon & Schuster, 2017) by chef, teacher, and author Samin Nosrat. We will also listen to podcasts and watch the four-episode NETFLIX series Salt Fat Acid Heat from 2018 (Trailer: https://youtu.be/2oKbs4jAf7M.) Salt, fat, acid, and heat are often key elements in many international cuisines, and Samin shares some examples through her travels to Japan, Italy, Mexico, and California. Do you think you know how to read food labels? Maybe not. During weeks 9-12, we will read and discuss the book Read It Before You Eat It: Taking You from Label to Table (Create Space Independent Publishing Platform, 2nd ed, 2017) by Bonnie Taub Dix R.D, as seen on The Today Show, and in Prevention magazine, U.S. News, and Oprah magazine. This study group will include researching, reading, watching videos, listening to podcasts, discussing, volunteering as discussion leader, engaging with a guest presenter, and likely enjoying an interesting Chicago foodie field trip.