The Chemistry of Food
The Chemistry of Food
Available September 2021! Why does tomato sauce taste different from fresh tomatoes? Why does pasta go limp when you boil it? What makes ice cream melt? What better place to learn the fundamentals of chemistry than in the kitchen? In The Chemistry of Food, middle school readers learn the science behind the food they love as they$17.95 - $22.95
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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