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FAIR 330C: Cooking Science and Sustainable Food
This course starts with the premise that our personal health and the ecological health of the planet and our communities all depend upon what happens in the kitchen. We will explore the science and culture of food preparation and preservation, with a goal of understanding how culinary traditions and scientific knowledge can inform contemporary ideas about how to cook and eat well. Along the way we also will cook together in class each week, gaining and sharing the basic kitchen literacy needed to make timely, delicious meals — and to make healthy, ecologically sustainable food a vital part of our busy American lives.
Offered in 1 of the 26 listed terms (Winter 2027).
Catalog entryBrowse ClassesTextbooks (WWU Bookstore)
Prerequisites
None that Banner enforces.
From Banner's catalog for Spring 2027. Banner lists only the requisites it enforces, so check the catalog entry too.
Required by (0)
No course lists it as a prerequisite.
Syllabi and course websites
None listed yet.
Instructors
| Instructor | Sections | Terms |
|---|---|---|
| Tuxill, John | 1 | Winter 2027 |
Every offering in the listed terms (1 section)
| Term | Sec | CRN | Type | Meets | Instructor | Enrolled | Delivery |
|---|---|---|---|---|---|---|---|
| Winter 2027 | 0 | 13816 | Lecture/Lab | W 12:00pm-1:50pm · FA 314 F 12:00pm-2:50pm · FA 318 | Tuxill, John | 0/18 | Face to Face Instruction |