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Maggie Koerth-Baker at 7:51 am Fri, Aug 31, 2012
Or fulfilling your lab requirement with “The Chemistry of Beer”
Another great one: Microbiology 375: Introduction to Brewing at UW-Madison.
We subscribe to Cooks Illustrated, and the biggest reason why is how unapologetically geeky they get about how cooking works.
All undergraduate chemistry labs are cooking classes. I used to spend the first half hour of lab watching the over-achiever do his lab so I didn’t have to think about what to do. Then, I would do the same lab, but since I’m a better cook, I’d getter better results and a higher score.
I already wanted to go back to school.
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