How Scoville You Go?
William M. Davis, Mary Jane E. O'Rourke
Tue Jan 28, Thu Jan 30, 07-08:00pm, 2-146
Enrollment limited: first come, first served
Signup by: 15-Dec-2002
Limited to 20 participants.
The Scoville unit is the measurement of hotness of a chile pepper. Anyone who has made chili will know the wide and wild varieties of chiles and other ingredients that can be used in the dish. The chemistry of common ingredients will be discussed as well as indigenous varieties of the main course. Participants will be required to build a chili that will be part a tasting the last day of the activity.
Contact: William M. Davis, 2-325, x3-1884, wmdavis@mit.edu
Sponsor: Chemistry
|
In Vino Veritas
Linn W. Hobbs
Mon Jan 13, Tue Jan 14, Thu Jan 16, Tue Jan 21, Thu Jan 23, 08-11:00pm, 8-314
Enrollment limited: advance sign up required (see contact below)
Limited to 68 participants.
Participants requested to attend all sessions (non-series)
Prereq: Must be 21 years or older on 1/21/03. ID Required.
Fee: 150.00 for Purchase of wines, crackers and extensive tasting notes.
Harvard cannot lay claim to all verities! This introductory class in wine appreciation, long an IAP classic now in its 22nd year with over 1600 enthusiastic alumni/ae, will acquaint participants with the truth about wines from around the world through comparative tastings of over 50 fine wines. The offering is perennially oversubscribed, so immediate registration is advised. Payment of fee with registration.
Contact: Gabrielle Joseph, 13-4062, x3-6970, gaj@mit.edu
Sponsor: Materials Science and Engineering
|
Informational "Meating"
Yuran Lu
Sat Jan 11, 06-08:00pm, TBA
No enrollment limit, no advance sign up
Single session event
Join mitBEEF in our IAP Meating where we'll conduct our regular business, and provide information about what events we will be holding over IAP and for the spring term. mitBEEF is the MIT group for the education and awareness of beef and other bovine products. Food will be provided, for a small voluntary donation to cover costs of materials. Vegetarians welcomed.
Web: http://web.mit.edu/mitbeef
Contact: Yuran Lu, East Campus Wood 401, 225-6431, yuranlu@mit.edu
Sponsor: mitBEEF
|
Jewish Penicillin: Chicken Soup with Matza Balls
Avi Liss and his Mom
Wed Jan 8, 02-05:00pm, W11-175
No enrollment limit, no advance sign up
Single session event
No cure for the common cold? Think again! Learn how to make my mother's world famous chicken soup. Cold's don't stand a chance!
Web: http://web.mit.edu/hillel/www/iap-events.html
Contact: Avi Liss, Hillel, x3-2982, aviliss@mit.edu
Sponsor: Hillel
|
Making the Cut
Francie Chase, Dick Chase
Thu Jan 30, 01-02:00pm, 9-253
No enrollment limit, no advance sign up
Single session event
Fee: 2.00 for To cover cost of the fresh veggies that you'll learn to chop
Ever want to Julienne like Julia or Chiffonade like a professional chef? Well here's your chance to learn some knife skills that will give you a cutting edge in the kitchen. Bring a sharp knife, small cutting board, and some Tupperware and learn the correct way to hold your knife, set up and prepare food for faster and more appealing dishes. Then bring your chopped veggies home with you!
Web: http://web.mit.edu/amps/iap
Contact: Francie Chase, 9-230, x3-0594, francie@mit.edu
Sponsor: Academic Media Production Services
|
No Book, Just Cook
Ole Nielsen, Daniele De Francesco
Tue Jan 21, Thu Jan 23, Mon Jan 27, Wed Jan 29, Fri Jan 31, 06:30-08:30pm, 24-615, REGISTRATION CLOSED
Enrollment limited: first come, first served
Participants requested to attend all sessions (non-series)
NOTE: REGISTRATION IS CLOSED.
Eating well is not an expensive habit if you know the basics of cooking. This introductory class will take students through a journey of taste, from the basics in tools and techniques, to the final "impressing a date" class. Rather than teaching individual recipes, this course will help students to build a set of skills and techniques that allow them to cook in a simple kitchen and produce impressive results. Practical demonstrations will be given throughout the course.
Web: http://web.mit.edu/esg/www/IAP
Contact: Ole Nielsen, ole@mit.edu
Sponsor: Experimental Study Group
|
Old Food: Mediaeval Mediterranean Cooking
Anne McCants and Mona Russell
Sat Jan 11, 03-07:00pm, Simmons Hall, House Master Kitchen
No limit but advance sign up required (see contact below)
Signup by: 10-Jan-2003
Single session event
Prereq: Stomach and sense of humor
Interested in gnawing on greasy lamb shanks? Or do you prefer vetches, oats and spelt-cakes? Come join us for an afternoon good old--and we mean REALLY old--fashioned mediaeval cookery. We will prepare, cook, and eat mediaeval foods from both sides of the Mediterranean Sea. Preparations will involve the use of authentic period recipe-books. You are invited to join us for this afternoon of fun and feasting. You may come as late as 5 PM, but as early as 3 PM, if you want to roll up your sleeves and get your hands dirty. For those with more academic interests we will have sources availabe for your reading pleasure--or horror.
Contact: Anne McCants and Mona Russell, E51-175/173, 86669/34126, amccants@mit.edu / monalisa@mit.edu
Sponsor: History
|
Pho in Chinatown
Yuran Lu
Sat Jan 18, Sat Feb 1, 05-07:00pm, Student Center Steps
No enrollment limit, no advance sign up
Repeating event. Participants welcome at any session
Pho is a traditional Vietnamese beef noodle soup. Join mitBEEF on a trip to Chinatown to have Pho for dinner. It's great food, and it's cheap. Expect to pay around six dollars a person, not including transportation.
Web: http://web.mit.edu/mitbeef
Contact: Yuran Lu, Wast Campus Wood 401, 225-6431, yuranlu@mit.edu
Sponsor: mitBEEF
|
Sushi Making: Roll Sushi by Yourself
Mitsuko Barker, Japan Program Lunch Table members
Tue Jan 21, 01-03:00pm, E38-615
Enrollment limited: advance sign up required (see contact below)
Limited to 20 participants.
Single session event
Fee: 10.00 for cost of ingredients
The Japan Program Lunch Table’s leader, Ms. Mitsuko Barker and members will show how to make Japanese Sushi rolls ("Makizushi"). Bring an apron and make sure you have clean fingernails. Organized by the MIT Japan Program.
Contact: Quan Mong Quan, E38-762B, x2-1483, qmquan@mit.edu
Sponsor: Center for International Studies
|
Tasting the Wines of Spain
Leslie C. Perelman, James W. Harris
Mon Jan 27, Wed Jan 29, 05-07:00pm, 14E-304, Bring one or two wine glasses
Enrollment limited: advance sign up required (see contact below)
Signup by: 15-Dec-2002
Limited to 30 participants.
Participants requested to attend all sessions (non-series)
Prereq: "In Vino Veritas" or permission of the instructors.
Fee: 30.00 for To buy wine and tapas
Spain has some of the most interesting and most underrated wines in the world. This two-session activity will introduce some of these wines along with other enjoyable aspects of Spanish culture. Simple regional tapas from the same regions as the wines will be served. Spanish MIT faculty and staff from the various wine areas are being invited to give short descriptions of both the wines and their regions. No knowledge of Spanish is required. Participants must be 21 years or older on 1/21/03. ID Required.
Contact: Leslie C. Perelman, 14N-233, (617) 253-3375, perelman@mit.edu
Sponsor: Foreign Languages/Literatures
|
Teatime
Richard J. Barbalace
Wed Jan 8, 06-07:00pm, 1-134
No enrollment limit, no advance sign up
Single session event
Prereq: none
A brief introduction to that wonderful beverage, tea. Come if you want to learn the difference between BOP and FTGFOP1, where the best tea shops in Boston are, or how to brew the perfect "cuppa." Afterwards, we'll head over to Tealuxe for drinks.
Web: http://www.mit.edu/iap/teatime/
Contact: Richard J. Barbalace, W20-557, 253-7788, sipb-iap-teatime@mit.edu
Sponsor: Student Information Processing Board
|
The Theory and Practice of Good Cheese: Italy and France
Ihsan Gurdal
Tue Jan 28, 06-08:00pm, E38-714, PLEASE NOTE CHANGE OF DATE
Enrollment limited: advance sign up required (see contact below)
Signup by: 08-Jan-2003
Limited to 50 participants.
Single session event
Fee: 25.00 for an extensive choice of Italian and French cheeses
World-renowned cheese expert, gourmet, and owner of Formaggio (Cambridge and South End) will give a theoretical and practical introduction to French and Italian cheeses. A lecture on knowing and comparing French and Italian Cheeses will be followed by extensive tasting of choice samples from some of the top European producers. This event is co-sponsored by the MIT-ITALY and the MIT-FRANCE programs.
Web: http://web.mit.edu/mit-france/www
Contact: Serenella Sferza, E38-716, 452-2693, italy@mit.edu
Sponsor: MIT France Program
|
|
