Science Experiments You Can Eat
Science Experiments You Can Eat by Vicki Cobb is an updated edition published by HarperCollins on July 5, 2016. This 256-page book invites young readers to engage in hands-on edible science experiments, blending the worlds of cooking and scientific exploration. With revised material and a fresh look, it aims to educate children about the scientific principles behind everyday chemical reactions that occur while cooking.
Readers will discover a variety of innovative experiments that allow them to take charge in the kitchen, from making salad dressing to baking muffins. The book emphasizes the connection between food and science, making complex concepts accessible through enjoyable activities. Additionally, it provides essential information on healthy eating and offers resources for further exploration, ensuring a comprehensive learning experience in both science and nutrition.
Official synopsis Publisher
With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers!
Kids take the reins in the kitchen with this hands-on book of edible science experiments. With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking.
And once readers have tested their theories and completed their experiments, they can eat the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes.
Also included is essential information on eating healthfully, plus additional resources for further exploration.
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