Food and science are integrated in our everyday lives, and this seminar explores their intersection in the kitchen. You will learn how to prepare foods like humus, falafel, manakish za'atar and to make cheese, yogurt, pickles, kombucha, and much more! Through food production and consumption, you will discover the fascinating world of molecular biology, microbiology, and biochemistry. We will also study how naturally occurring chemicals produced by microbes or plants can affect our bodies and health. This course will mostly prepare vegetarian foods and no prior cooking experience is required.