The Chemistry of Food
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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
| Hardcover, $22.95 9781647410230 |
Paperback, $17.95 9781647410261 |
TABLE OF CONTENTS
Timeline
Periodic Table
Introduction
A Tasty Experiment
Chapter 1
The Chemicals in our Food
Chapter 2
Cooking: A Chemical Reaction
Chapter 3
Nutrition: What Makes Food Healthy?
Chapter 4
Flavor: Mixing It Up
Chapter 5
Texture: What Food Feels Like
Glossary
Metric Conversions
Resources
Selected Bibliography
Index