Stefani Bardin

This studio and seminar course explores the basic principles of food biochemistry,
enzymology and food processing and how they relate to memory, the senses and the
processing of information. Students will also learn basic principles of molecular
gastronomy and modernist cuisine as framing devices for understanding how food also
functions in the context of bodily health, environmental health as well as cultural and
political narratives. Our food system consists of more than food production and
consumption and this class will address how science and food science plays a more
integral role in this system and how this knowledge can be mined for work that
creatively and functionally contributes to this emerging field. Assignments for the class
will be based on the incorporation of food science into design and technology projects
that uses food as a substrate to explore and illuminate information within the food
system. Workshops involve using liquid nitrogen + hydrocolloids as well as creating
performative food objects and a Futurist meal.