The Chemistry of Food
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“One of the best ways to get kids excited about STEM is to show them how every aspect of daily life is intrinsically connected to science and technology. The reliable Inquire and Investigate series takes on this task by offering titles brimming with information...”
-Booklist Series Nonfiction Showcase
"A fun introduction to cooking and food investigation for middle grade students. The book can easily be adapted for classroom use or specific project research."
-PSLA Literature Review
"After reading this three volume set from Nomad Press I understand how the scarecrow felt after getting his brain. I’m a lot smarter and it was fun getting there!"
-Greg Pattridge, Always in the Middle
“A well-rounded winner of a book for the young food science enthusiast that is sure to please even the pickiest academic palette.”
The Children’s Book Review
For educators! Download a packet of essential questions, mentor texts, and Common Core State Standards to use in classrooms and libraries.Classroom Guide
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Detailed Book Description
Why does tomato sauce taste different from fresh tomatoes? Why does pasta go limp when you cook it in boiling water? What makes ice cream melt?
What better place to learn the fundamentals of chemistry than in the kitchen? In The Chemistry of Food, kids learn the science behind the food they love to eat as they explore the chemistry within the meal, how nutrition works, what creates flavor, and why texture is important. This book offers detailed explanations of five ways chemistry is part of the food they eat.
Hands-on, science-minded investigations, links to online resources and media, career connections, and text-to-world questions all create a delicious learning experience. Plus recipes!
Try these hands-on chemistry projects!
- Use salt and ice to make ice cream
- Discover what food additives are in your kitchen
- Find out how starches work
- Solve the mystery behind the color of cola
TABLE OF CONTENTS
A Tasty Experiment
The Chemicals in our Food
Cooking: A Chemical Reaction
Nutrition: What Makes Food Healthy?
Flavor: Mixing It Up
Texture: What Food Feels Like