SEN 1349 Salt, Fat, Acid, Heat: Why Food Is Good
Instructor: Laci Kim
This course draws inspiration from Samin Nosrat’s Salt, Fat, Acid, Heat to uncover how cuisines around the world master these essential elements of cooking. Together, we will dive into the why behind what makes our favorite foods so irresistible: why is ice cream so delicious? and why does a sprinkle of salt make it even better? Through the lens of food science, social customs, and pop culture, we will explore food’s deeper connections and meanings. Students will engage all their senses — touch, taste, and creativity — by experiencing, savoring, and making dishes that bring these concepts to life.