The Chemistry of Food
Teacher Resources

The Chemistry of Food

By Carla Mooney  
Illustrated by Traci Van Wagoner
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 explore the chemistry within the meal, how nutrition works, what creates flavor, and why texture is important.  
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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
Available In:
Hardcover, $22.95
9781647410230
Paperback, $17.95
9781647410261
Includes: Table of Contents | Timeline | Charts | Glossary | Resources | Index | Metric Conversions Chart
Specs: 8 x 10 size | 4-color interior | 128 pages
Subject: Science
Content Focus: Chemistry
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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