Why do onions make us cry? And why does bread rise? Chemistry of Cooking has the answers! 🍳🍽️ Chemistry of Cooking is a popular DeCal course examining the intersection between science and food in a practical, hands-on environment. This student-led course features guest speakers and food chemistry experiments, where students learn how to make their food taste better, down to a science. “We teach this course every semester, and every time we get questions about new foods that we’ve never thought about before. And once we investigate these foods, we find that their principles of how they’re made and what’s going on is all very similar. So it’s really cool to see how all of these different cultures come together on a different set of chemical principles, but very fundamentally, they’re all the same. So we can all see that chemically, we’re all super alike.” — Jackson Thomassian, DeCal instructor, c/o 2027 #UCBerkeley #ResearchWithResults