Food for Thought
This fall is going to be different! In addition to my regular General Chemistry course, I’ll be teaching a new course in my college’s recently redesigned first year seminar program--Food for Thought: The Chemistry of Cooking. I’m both incredibly excited about this course, and pretty nervous. I’m excited because it’s not too often (at least at a small college with the usual staffing challenges) that you are handed a blank page and told “teach (almost) anything you want!” I’ve wanted to teach a chemistry of cooking course for a long time, and luckily many others in the chemistry community