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The Chinese University of Hong Kong
Hong Kong is very famous for its superb cuisine, which is a fantastic fusion of eastern and western styles.
Cooking is both an art and a science. Good tasting foods and drinks are the results of perfect matches of ingredients and cooking methods. Foods and drinks is related to chemistry closely. Having some understanding about the chemistry of the food ingredients and the various cooking methods can help appreciating the connections between science and human life. This course will discuss the Hong Kong cuisine culture from the chemistry perspective, to explain why these famous foods and drinks are so tasty and popular. Examples include Chinese rotisserie (Siu Mei), wonton noodles, steamed seafoods, stewed beef brisket, silk stocking milk tea, and century egg with pickled ginger, etc. Consuming food and soups that carry health and therapeutic values is also a unique food culture in China and Southeast Asia. The course will introduce several types of food that are traditionally considered to have some specific functions, and discuss their scientific justifications from the chemistry point of views. Besides, pre-packaged food and fast food is an important eating culture of modern urban people. Some important issues about pre-packaged food and fast food, such as food storage and packaging, uses of approved (and sometimes prohibited) food additives, alternative ingredients, and food testing, will also be discussed.
Mid term 30%
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introducing food and beverage in scientific ways,topics includes fermented food, wine and beer, fish, tea, vegetables, wheat
mid term exam 30%
term paper(1500 words) 20%
final exam 50%
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