MIT: Independent Activities Period: IAP

IAP 2017 Activities by Category - Food and Beverages

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(FULL with WAITLIST) Small Batch Beer Brewing

Nicole Moody, TEEC Chair, Andrew Brose, Paul Mayencourt

Enrollment: Limited Number
Sign-up by 01/01
Limited to 14 participants
Attendance: Participants must attend all sessions
Fee: $20.00 for brewing supplies and ingredients

No longer taking signups at this time. 

Join us at the Thirsty Ear Pub for a four day course where we explore the intricacies of brewing beer and produce a batch of all grain beer ourselves. Broken up into four categories (boil, ferment, bottle and tap) the classes will focus on the production of a 5 gallon batch of a, as yet to be, selected ale. 

In addition to sparging grains and pitching yeast at the Thirsty Ear, we will interact with others in the micro brewing industry; guests from Slumbrew (to be confirmed) will be taking part in classes, and we have a planned trip to Aeronaut Brewery in Somerville. 

As we will be producing and sampling fermented drink, this is a 21+ class. Every participant is asked to contribute 20$ for class materials and will walk away with a few bottles of their own, personaly brewed beer at the end of the IAP course.

Classes will be as follows:

January 10 - Boil: mashing, sparging, brewing, cooling, pitching yeast (5pm - 9pm)

January 17 - Ferment: racking to secondary fermenter, visit to local micro brewery (5pm - 8pm)

January 24 - Bottle: santising, bottling beer, discussion with local brewers and beer varieties (5pm - 9pm) 

January 31 - Tap: taste a bottle of home brew, make some labels, share a pint (5pm - 8pm)


Contact: Nicole Moody,

Step 1: Boil

Jan/10 Tue 05:00PM-08:00PM Thirsty Ear Pub

Nicole Moody - TEEC Chair, Andrew Brose, Paul Mayencourt

Step 2: Ferment

Jan/17 Tue 05:00PM-08:00PM Thirsty Ear Pub, Will be travelling to local micro brewery

Nicole Moody - TEEC Chair, Andrew Brose, Paul Mayencourt

Step 3: Bottle

Jan/24 Tue 05:00PM-08:00PM Thirsty Ear Pub

Nicole Moody - TEEC Chair, Andrew Brose, Paul Mayencourt

Step 4: Tap

Jan/31 Tue 05:00PM-08:00PM Thirsty Ear Pub

Nicole Moody - TEEC Chair, Andrew Brose, Paul Mayencourt

Bestial Sense: A Smell and Taste Workshop


Enrollment: Limited: Advance sign-up required
Sign-up by 01/24
Limited to 25 participants
Attendance: Participants must attend all sessions
Prereq: 21+; Please bring your ID

There is now a wait-list for this workshop. Please email the organizer if you would like to be on the waitlist.

"Bestial sense" engages the nose and the tongue. It explores two sensory engagements with the world that are said to be more animalistic, visceral, and less understood when compared to sight and hearing. This workshop will try to refute a hypothesis: That smelling and tasting are some of the most arbitrary, private, and subjective sensory modes of experiencing the world. Participants in the workshop will learn a little bit about these senses -- their histories, industries, aesthetics, and sciences -- before participating in an experiment that involves collective smelling and tasting. If, as anthropologists argue, that the senses are indeed social, then by the end of our workshop, we should be able to have produced a local MIT culture of smell-tasting/taste-smelling. 

In this workshop, you will have the opportunity to smell and taste different things, including everyday items, food, wine, and fragrances (as well as some surprising concoctions!). You will be introduced to a few techniques for smelling and tasting, including those practised by perfumers and oenologists, and to other less conventional methods. Please bring your own methods or observations about how you (and other animals) smell and taste! The experiment will run throughout the two days so participation on both days is expected.

Sponsor(s): Science, Technology, and Society
Contact: Jia-Hui Lee, E51-075, 617-888-4343, JIAHUI@MIT.EDU

Nosing Around

Jan/25 Wed 02:00PM-05:00PM Compton Gly, Bldg10, Be 21+ and please bring ID

For the first session, we focus on smelling. Bring your noses.


Tongue Twister

Jan/26 Thu 02:00PM-05:00PM Compton Gly, Bldg10, Be 21+ and please bring ID.

For our second session, we engage our taste buds!


Hummus 101: Make your own hummus!

George Kirby

Jan/31 Tue 07:00PM-09:00PM W11 Main Dining Room

Enrollment: Limited: First come, first served (no advance sign-up)

Workshop participants will learn the secrets of making hummus from George Kirby '79, who is well-known in greater Boston for his delicious homemade dips. This is a hands-on workshop with take-away results. Bonus - Spice it up by preparing an exotic Yemenite hot sauce (Zhug).

This program is sponsored by ARCADE.

Sponsor(s): Hillel
Contact: Ethan Sokol, 631-398-3220, ESOKOL@MIT.EDU

Learning Science Through Cooking (FULL with FULL WAITLIST)

Dario Marrocchelli, non-MIT instructor

Jan/09 Mon 04:30PM-06:00PM Coffeehouse W20-308
Jan/10 Tue 04:30PM-06:00PM Coffeehouse W20-308
Jan/11 Wed 04:30PM-06:00PM Coffeehouse W20-308
Jan/12 Thu 04:30PM-06:00PM Coffeehouse W20-308
Jan/13 Fri 04:30PM-06:00PM Coffeehouse W20-308

Enrollment: Limited: Advance sign-up required
Sign-up by 01/05
Limited to 25 participants
Attendance: Participants must attend all sessions
Prereq: None


Cooking is one of the most fascinating (and rewarding!) applications of science and engineering. Indeed, few people realize that even the easiest recipe requires a working knowledge of important scientific principles spanning the fields of Chemistry, Physics, Materials Science and many more. The goal of this course is to show this connection between cooking and science. This course is designed to be a fun, hands-on experience in which students learn basic scientific principles by performing simple experiments with food. The first three lectures will cover ice-cream making, chocolate tasting, naked eggs and other fun activities. The instructor will draw connections between the concepts presented and his everyday scientific research in Materials Science. A tour of the Taza Chocolate factory is an optional encouraged activity to supplement the session on chocolate. 

Sponsor(s): MIT-SUTD Collaboration
Contact: Dario Marrocchelli, dmarrocc@MIT.EDU

The Japanese Tea Ceremony

Kyoko Wada

Jan/28 Sat 02:00PM-03:00PM W20 306

Enrollment: Limited: First come, first served (no advance sign-up)

Join us for a Japanese tea ceremony performed by Mrs. Kyoko Wada, who has been studying the Japanese Tea Ceremony for more than 30 years. She will share "the happiness of the tea ceremony" with you and invite you to take this opportunity to leave your worries and problems at the door. Be transported to Japan by the calligraphy, ceramics, flowers, lacquer, and incense. Experience the four elements of the "way of tea:" harmony, respect, purity, and tranquility. Imagine how they can bring harmony into our daily interactions. Take the first step of what can become a lifetime of study and meditation. No limit but advance sign up required (see contact below) Signup by: 28-Jan-2017 Contact: Kyoko Wada,

Sponsor(s): SpousesandPartners@mit
Contact: Kyoko Wada, 20 Chimneys - W20-306,

Transformative Appetite

Wen Wang, Research Scientist, Lining Yao, Research Assistant, Teng Zhang, Assistant Professor, Syracuse, Chin-Yi Cheng, Research Assistant, Daniel Levine, Research Assistant

Jan/09 Mon 02:00PM-05:00PM E15-341
Jan/10 Tue 02:00PM-05:00PM E15-341
Jan/11 Wed 02:00PM-05:00PM E15-341
Jan/12 Thu 02:00PM-05:00PM E15-341
Jan/13 Fri 01:00PM-05:00PM E15-341
Jan/17 Tue 01:00PM-05:00PM E14-240
Jan/18 Wed 01:00PM-05:00PM E14-240
Jan/19 Thu 01:00PM-05:00PM E14-240
Jan/19 Thu 05:30PM-06:30PM Media Lab
Jan/19 Thu 06:30PM-09:00PM Media Lab

Enrollment: Limited: Advance sign-up required
Sign-up by 12/31
Limited to 25 participants
Attendance: Participants must attend all sessions
Prereq: Passion for digital design and food. No specific major.

This course teaches the theory, design, and fabrication of shape-transforming food by hydration or dehydration processes during making, cooking and eating. It is based on recent research by the Tangible Media Group at the MIT Media Lab, which explores edible, composite-structured food. The course will include lectures and hands-on design workshops as well as a final exhibition highlighting group projects.

Course Activities:

During lectures, students will learn about design concepts related to transformative materials as well as the underlying principles of materials science and mechanical engineering. Students will also learn to use Rhino and Grasshopper software for 3-D design and some basics of the hardware (3D food printer system).

 In the design workshop, the classroom will become a food lab. Students will work with both physical edible material toolkits as well as a digital software simulation toolkit. Concepts of future food will be explored, and students will transform their edible ideas into reality under the instruction of a team of experts that includes a chef, food texture expert, material scientist, designer, software architect, and mechanical engineer! 

Sponsor(s): MIT-SUTD Collaboration, Media Arts and Sciences, Chemical Engineering
Contact: Wen Wang,