CHEM 24N: Nutrition and history
This guide contains resources for students taking Chemistry 24N.
Table of Contents
Preference to freshmen. Intended to broaden the introductory chemistry experience. Fundamentals of human nutrition with emphasis on the chemistry and biochemistry of the known macro- and micronutrients (carbohydrate, protein, lipid, vitamins, minerals). Historical context in which food sources are discovered and developed, and sociological and economic effects of those events on human populations. Prerequisite: high school chemistry. Recommended: 31A,B, or 31X, or 33.
Biochemistry & Nutrition
Books on cooking in the Science Library
- This, Hervé. 2006. Molecular gastronomy: exploring the science of flavor. New York: Columbia University Press.
- Crosby, Guy. 2016. Cook's science: how to unlock flavor in 50 of our favorite ingredients. Brookline, Massachusetts : America's Test Kitchen.