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 cooks lemon-chicken-rice soup.
Cynthia Nwaiwu prepares to make Jollof rice and cottage cheese salad.
Dessislava Krasteva slicing paprika for spring chicken rolls.
Bomateiwari Odumah prepares fried rice with marinated chicken.
Sylvia Ubah makes Jollof rice and coleslaw.
Timothy Cauwels cooks up kotosoopah avghohehmoro.
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.)
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.