In the Kitchen Practicum (Registration)

"From Scratch Farm to Table Recipes" 

"Courageous Cooking Class: Fermented Foods" (an event related to the Spectrum Series: Creativity & Courage theme)

Probiotics! Antioxidants! Did you know that people have been fermenting foods since the dawn of time for food preservation and good health? In this event, Teresa and Erin of the Going Green Store will share their knowledge of fermentation as they demonstrate how to collect whey from yogurt; make sauerkraut using different methods; share locally-made kombucha tea; and create versions of Russia's kefir, Korea's kimchi, and Eastern Europe's kvass. And for those who are courageous enough, you're more than welcome to try these fermented superfoods! After the demo, participants will be invited to begin the fermentation process and bring home a jar of their own fermented food. Space is limited and registration is required (contact arcenom@denison.edu); your immune system will thank you. This event is part of Denison's Food and Culture Colloquium and is co-sponsored by Creativity & Courage: Denison’s Spectrum Series 2012-13 , Office of Multi-Cultural Student Affairs, The Open House, and the Office of Sustainability.

"Freeze: A Cool Taste Test"

Can you tell the difference between store bought, store brand ice cream and an ice cream made from scratch? In this practicum, we'll taste different ice creams for flavor and consistency, and then demo and practice different techniques for creating cool (literally) desserts to impress your dinner guests-- if not yourself. Led by Laurel Kennedy, Vice President of the Division of Student Development.

"An Introduction to Molecular Gastronomy and Molecular Cooking"

In 1988, French physical chemist Hervé This and British-Hungarian scientist Nicholas Kurti coined the term "molecular gastronomy," as they argued for the importance of understanding the science behind cooking. Today, ingredients such as agar-agar and maltodextrin stand as prominent facets in molecular cooking, a term which, This argues, should not be confused with molecular gastronomy. In our fourth In the Kitchen practicum, participants will join Food and Culture Colloquium coordinator M.A. Arceño in an introduction and discussion of molecular gastronomy, some basic principles of which will guide our understanding of molecular cooking. Thematically focusing on ingredients that shouldn't be able to mix with water (here, chocolate and fat), we will create through experimentation Hervé This's chocolate Chantilly (chocolate mousse), build a basic mayonnaise with a whole egg, make chocolate mayo and--after learning how to make a hollandaise sauce--take the ultimate test: cooking up This's signature sauce, the Sauce Kientzheim which arguably represents not only a fusion between France and Germany, but exemplifies M.A.'s research interests in cross-cultural culinary fusions. 

*Preference via priority registration is given to participants who have not previously attended a practicum. All other registrations will be accepted in the order they have been received as space is available, beginning at noon, 4 days before the date of the actual practicum (October 30th).

December 8th (1pm-3pm): "Holiday Culinary Culture"

Every culture--broadly defined--has its own way of celebrating the holidays, whatever that holiday may be. Drawing from a diverse pool of holiday celebrations, we will create in our final In the Kitchen Practicum a meal that seeks to welcome our diverse tastes and experiences to the table.

“Breaking the New Year Resolution: Chocolate Confections”

At the start of any new year, one of the most common resolutions is to lose weight. While there are many points of view in order to accomplish such a goal, one way is to cut out as much as sugar and dairy fats (e.g., cream and butter) as possible. In this practicum, we will delve into the complete opposite of this venture and focus on simple desserts that require a cup of courage to look beyond the caloric count. On the menu, Brazil’s Brigadeiro and France’s Truffes au Chocolat. Led by Mark Anthony Arceño, Program Coordinator in the Office of Multi-Cultural Student Affairs.

And for "An Introduction to Molecular Gastronomy and Molecular Cooking"

 

For more information, contact Erik S. Farley.


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