Gastronomy studies offered next year

Posted March 11, 2023

By Kaylin Saechao 

Cub Reporter

Biology teacher Stacey Barber has a new elective class on the horizon: Gastronomy.

The new science elective class is set to make its debut in the 2023-24 school year. The class will bring a new experience for those who enjoy cooking and baking or are just interested in trying a new subject. The class will be a third year elective for those who have taken General Science and Biology. Classes like Gastronomy are not common in high school, so with this unique opportunity students are encouraged to join the class. 

The curriculum will be built and filled with relationships with food. In a lot of cases, cooking will not be completed alone, which essentially adds to the community enjoyment and relationship with food. 

Gastronomy has many definitions, but in more specific terms it is the science of food. It is not food science, but the science of food. Gastronomy covers the different aspects of science that are used to grow, harvest, and cook different foods from numerous cultures and heritages. Another definition includes the enjoyment of food and beverage in cultural, geographical, social, and alimentary socialization. In other words, the enjoyment of food in good company. 

The class is still being established, so there will be many changes on the way, not only to the classroom itself but to the individual units the students will be learning. Barber's curriculum will include the Physical Properties of Equipment and the Chemistry of Foods: Why eggs turn white when the albumen is cooked; How acids "cook" meats; flavor, and the Biology of Foods: Biomolecules and Macronutrients in Cooking, Calories, and Energy; GMOs; Artificially Selected Foods; and Medicinal Usages. More units are to come in the development of the class.

The class wlil be held in S2. The equipment is yet to be purchased. The classroom will undergo a few changes in order to give the students the best experience in order to watch and learn the process of each lab. The equipment will include induction burners, induction cookware, toaster ovens, and a mini-fridge. The class will not be a kitchen/cooking room design, but will include materials for students to conduct labs at their desks with their peers. Students will be encouraged to bring home their knowledge to share with their families, as well as test out the labs they will be performing in class.

Barber’s experience with food inspired the idea for the class. She was a chef on the Alaska Railroad and was a cook at a family pub.  She has always enjoyed why food does what it does, and the fun times with it, and she hopes to bring that fun and enjoyment to her students.

"[It will be] enjoyment of good food in good company,” Barber said.