{"id":4647,"date":"2015-04-06T21:00:10","date_gmt":"2015-04-06T21:00:10","guid":{"rendered":"http:\/\/www.augsburg.edu\/now\/?p=4647"},"modified":"2016-02-16T20:20:50","modified_gmt":"2016-02-16T20:20:50","slug":"auggies-have-food-and-cooking-down-to-a-science","status":"publish","type":"post","link":"https:\/\/www.augsburg.edu\/now\/2015\/04\/06\/auggies-have-food-and-cooking-down-to-a-science\/","title":{"rendered":"Auggies have food and cooking down to a science"},"content":{"rendered":"

\"Auggie<\/a>Ceviche is a South and Central American favorite that\u2019s also been popularized in the United States. It\u2019s a bright and flavorful seafood dish that\u2019s not raw, but it\u2019s not exactly cooked either. In fact, it\u2019s never exposed to heat.<\/p>\n

Although it\u2019s not cooked in the traditional sense, the raw fish in ceviche goes through a chemical process that rearranges or \u201cdenatures\u201d its proteins, much like what happens when meat or other protein is cooked with heat. The acid in citrus juice cures the raw fish, which makes it safer to eat.<\/p>\n

This is just one of the fascinating processes students learn in one of Augsburg College\u2019s popular physics courses: The Science of Food and Cooking, taught by Associate Professor Ben Stottrup.<\/p>\n

Among other concepts, students in the course learn the fundamental physics and chemistry of materials science through hands-on preparation, like the phase change that occurs when spinning cotton candy and the Maillard reaction caused by searing a steak. They are taught the mechanical properties of ricotta cheese and the states of matter in a root beer float.<\/p>\n

And the students love experimenting with various cuisine.<\/p>\n

\u201cMy biggest takeaway from this class is that science is, in fact, present in everything in our daily lives,\u201d said Cynthia Del Villar \u201915, business administration and economics major. \u201cEven eating is a daily reminder that food undergoes its own scientific transformation through cooking or even combining certain ingredients, like oil and vinegar.\u201d<\/p>\n

Del Villar took much away from the class\u2014from learning how to prevent freezer burn to emulsifying a mayonnaise to gaining an understanding of heat transfer through a molten chocolate cake. But she also made a personal contribution to the course\u2014 her Mexican family\u2019s traditional shrimp ceviche recipe for experimentation in the lab.<\/p>\n

Restaurant reviews, cook-offs, and potlucks<\/h3>\n

But it\u2019s not just the food that gets students engaged\u2014Stottrup also introduces competition and community involvement. For example, while baking cupcakes, some groups are allowed the use of measuring devices while others are not. Or some use measurements based upon volume versus weight. This, of course, determines the outcome of each recipe.<\/p>\n

At the end of each lab, guest judges from\u00a0various departments on campus decide whose dish was most successful. The competition and participation of the wider campus community \u201ccreates an educational, memorable, and interactive experience,\u201d Stottrup said.<\/p>\n

Members of the greater Twin Cities restaurant scene also play an important role in the class. One requirement of the course is that students dine at one of three well-known Minneapolis restaurants and then write a restaurant review describing the materials science on their plate. Afterward, one chef from each restaurant comes to campus to participate in a panel discussion on the creativity and lifestyle of being a chef.*<\/p>\n

Community members participate in these panel discussions each term, which range from local cooks revealing the process of handcrafting the perfect scoop of natural, organic ice cream to urban planners explaining\u00a0sustainable food systems to entrepreneurs from the craft beer industry talking about the chemistry of brewing.<\/p>\n

To wrap up the semester, the class participates in a \u201cMinnesota potluck,\u201d where each student makes a dish to share and describes the science behind it to their peers. These engaging, communal activities make science \u201cfun and accessible to all students, not just science majors,\u201d Stottrup said. He hopes the class helps students gain a new appreciation for science, as well as \u201cfor growing, preparing, cooking, and simply enjoying food.\u201d<\/p>\n

*SPECIAL THANKS to chefs Erick Harcey of Victory 44, Landon Schoenefeld of Haute Dish, and Karyn Tomlinson of Borough for lending their expertise to the course.<\/p>\n

Shrimp ceviche for a crowd<\/h3>\n

\u201c This is a traditional family recipe from my parents\u2019 home state of Nayarit, on Mexico\u2019s west coast.”
\n– Cynthia Del Villar \u201915<\/p>\n

Ingredients:<\/strong><\/p>\n

\u2022 4 pounds headless shrimp
\n\u2022 10 medium limes
\n\u202210 medium tomatoes
\n\u2022 4 large cucumbers
\n\u2022 1 purple onion
\n\u2022 8 small green serrano chili peppers
\n\u2022 2 tablespoons salt
\n\u2022 Tortilla chips<\/p>\n

Preparation:\u00a0<\/strong><\/p>\n

    \n
  1. Cleanse shrimp in water, peel completely, and chop into half-inch pieces. Place in large bowl and set aside.<\/li>\n
  2. In a blender, combine lime juice and serrano chili peppers and blend until smooth. Pour over shrimp.<\/li>\n
  3. Add 2 tablespoons of salt to mixture and stir.<\/li>\n
  4. Cut onion into thin slices and add to shrimp. Allow mixture to sit for 20 minutes.<\/li>\n
  5. In the meantime, dice tomatoes and cucumbers into small cubes and add to shrimp.<\/li>\n
  6. Mix all ingredients well and salt to taste.<\/li>\n
  7. Serve with chips or tostadas.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Ceviche is a South and Central American favorite that\u2019s also been popularized in the United States. It\u2019s a bright and flavorful seafood dish that\u2019s not raw, but it\u2019s not exactly cooked either. In fact, it\u2019s never exposed to heat. Although it\u2019s not cooked in the traditional sense, the raw fish in ceviche goes through a <\/p>\n","protected":false},"author":5,"featured_media":4723,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[65,29],"class_list":["post-4647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured-stories","tag-my-auggie-experience","tag-spring-2015"],"wps_subtitle":"Unique course makes science approachable for all students","_links":{"self":[{"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/posts\/4647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/comments?post=4647"}],"version-history":[{"count":7,"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/posts\/4647\/revisions"}],"predecessor-version":[{"id":6450,"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/posts\/4647\/revisions\/6450"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/media\/4723"}],"wp:attachment":[{"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/media?parent=4647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/categories?post=4647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.augsburg.edu\/now\/wp-json\/wp\/v2\/tags?post=4647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}