Good Food
Science and Cooking at UCLA
Amy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course and the accompanying lecture series to Los Angeles this year.
By Evan Kleiman • • 1 min readAmy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course and the accompanying lecture series to Los Angeles this year.
The full episode
5 of 8
The Science Show: Calories, Fermentation and Meat Patents- 0:00Market Report
- 7:10Why Calories Count
- 16:01Naked Brewer
- 23:10Wild Fermentation
- 30:30Science and Cooking at UCLAYou’re reading this
- 37:12Food Science for Dummies
- 44:58Meat Patents
- 51:47Getting Hammered at Laurel Hardware
The full episode
5 of 8The Science Show: Calories, Fermentation and Meat Patents- 0:00Market Report
- 7:10Why Calories Count
- 16:01Naked Brewer
- 23:10Wild Fermentation
- 30:30Science and Cooking at UCLAYou’re reading this
- 37:12Food Science for Dummies
- 44:58Meat Patents
- 51:47Getting Hammered at Laurel Hardware