My hope is to see a completed syllabus to use as a framework as others have done something similar; at least their posts suggest such and get some BTDT advice. Science is not my strength, so I would appreciate guidance for this course. I am aiming for something similar to Lewelma's "Physics for Poets" course. Scientific literacy is the goal.
We have several science experts in the hive and would greatly appreciate their thoughts. For example, I am uncertain as to whether to teach the fundamentals of chemistry first then to delve into kitchen chemistry to reinforce concepts or simply teach everything through kitchen chemistry.
I haven't been able to look at everything in depth and certainly won't use all of it, but this is the list of resources I've collected:
http://www.amazon.com/Culinary-Reactions-Everyday-Chemistry-Cooking/dp/1569767068/ref=sr_1_1?s=books&ie=UTF8&qid=1406127296&sr=1-1&keywords=cooking+chemistry
http://www.amazon.com/Science-Cooking-Cooks-Illustrated-Cookbooks/dp/1933615982/ref=sr_1_2?s=books&ie=UTF8&qid=1406127429&sr=1-2&keywords=cooking+chemistry
http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=sr_1_3?s=books&ie=UTF8&qid=1406127429&sr=1-3&keywords=cooking+chemistry
http://www.amazon.com/Kitchen-Laboratory-Reflections-Traditions-Perspectives/dp/0231153449/ref=sr_1_10?s=books&ie=UTF8&qid=1406127429&sr=1-10&keywords=cooking+chemistry
http://ocw.mit.edu/courses/special-programs/sp-287-kitchen-chemistry-spring-2009/index.htm
http://www.youtube.com/course?list=EC546CD09EA2399DAB
http://science360.gov/obj/video/27d931d9-c33c-45c6-adac-aa0a42f04ad6