McDaniel College Budapest 

Cooking for credit
Visiting Professor Peter Craig taught MCB students the fundamentals of chemistry, physics, and nutrition via the kitchen, throughout the Spring semester, in GSC 1105 The Science of Cooking. Skills, knowledge, and delicious dishes combined to make the final exam a fitting finale.

Chelsea Blair
Chelsea Blair
 
Chelsea Blair cooks lemon-chicken-rice soup.

Cynthia Nwaiwu
Cynthia Nwaiwu
 
Cynthia Nwaiwu prepares to make Jollof rice and cottage cheese salad.

Dessislava Krasteva
Dessislava Krasteva
 
Dessislava Krasteva slicing paprika for spring chicken rolls.

Bomateiwari Odumah
Bomateiwari Odumah
 
Bomateiwari Odumah prepares fried rice with marinated chicken.

Sylvia Ubah
Sylvia Ubah
 
Sylvia Ubah makes Jollof rice and coleslaw.

Timothy Cauwels
Timothy Cauwels
 
Timothy Cauwels cooks up kotosoopah avghohehmoro.

The dishes
The dishes
 
L to R: Chelsea Blair, Dessislava Krasteva, Sylvia Ubah, and Timothy Cauwels
The GSC 1005 taste test
 
The GSC 1005 taste test. L to R: Chelsea Blair, Dessislava Krasteva, Sylvia Ubah, and Timothy Cauwels. (Not pictured: Cynthia Nwaiwu, Bomateiwari Odumah, Professor Craig.)

Dessislava Krasteva' s spring chicken rolls
The winner
 
The winner: Dessislava Krasteva' s spring chicken rolls wrapped in bacon, a study in how fatty substances alter the composition and taste of the meaty fibers they come into contact with.

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Cooking for credit