LINKS + MATERIALS

There are three required readings for this class.

1) How to Cook Everything
by Mark Bittman
is a collection of recipes and is helpful for providing starting points for innovation.

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2) On Food
and Cooking

by Harold McGee
is an overview of the general science behind most food-related phenomena.


3) Texture: A Hydrocolloid
Recipe Collection
is a free PDF on how different additives can be used to modify the texture of foods.

There are many other great design/food books. Here are a few:

Here are some online resources:

Food Pairing Website

The International Food Design Society

The International Journal of Food Design

Khymos Website

Harvard's Science and Cooking Lectures

"The Chef as Designer" - Paper by Kudrowitz

Kandinsky on a Plate - NPR Story

El Bulli Creative Design Methods

Your Eyes are Happier Than Your Stomach - NYTimes

Tools

Knifes:

This class requires all students to have their own "chef" knife. You will be prepping food for every assignment and at home developing ideas. It is important that you have the appropriate tool for the job. We will have a knife introduction on the first day of class so you can try a variety of knife types and sizes. My own personal favorite knife is the Mighty MAC brand Santoku. but everyone will have their own favorite. It's like how wands pick wizards in Harry Potter. Actually now that we are talking about Harry Potter and magic, this entire class is kinda about potions and transformations. You should also consider getting a pairing knife for detailed work.

Cutting Board:

The knife is one half of the cutting machine. You also require a surface to cut on. I strongly recommend an Epicurean Kitchen Series Cutting Board for several reasons. First, they are a local Minnesota company! But more importantly, their cutting boards do not dull knives and you can dishwash them without them splitting or warping (like most wood boards). They also licensed a product from this class!