Come explore the science behind foods and basic cooking procedures. We’ll learn about the nature of specific foods, what they’re made of, where they come from, and how they’re changed by cooking. Foods, like most everything on earth, are mixtures of chemical compounds, and their taste, texture, color, and nutrition are all influenced by what we do in the kitchen. Each session we’ll discuss a different food: for example, the differences between white and brown eggs, why an egg holds quiche ingredients together, what the difference is between sugar and high fructose corn syrup, and more.
By the end of this course, participants will be able to recognize the areas of law significant to new and emerging businesses; business formation and structure, intellectual property, business agreements, legal processes.