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FOR USE IN SCHOOLS AND LIBRARIES ONLY. Simple experiments for the family kitchen reflect advances in scientific knowledge, as well as the popularity of the microwave, and show how to make caramel, fluff up popcorn, and conduct other experiments
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From the Author:
This book has become a classic because it it a book of procedures. I did every experiment in the book and wrote what I did and what I discovered. This leaves room for the reader to vary the procedures and see the differences in the results. There are no correct or incorrect result--you can learn from everything you do. This edition contains many new experiments including a discussion of nutrition and that 70 % of the American diet is made up of processed food--science experiments we buy and eat regularly.
I made a trailer for this edition which you can find here: vimeo.com/170013378
From the Back Cover:
I made a trailer for this edition which you can find here: vimeo.com/170013378
Science never tasted so good!
Dig into a feast of fun—where you’re the scientist and the kitchen is your laboratory! Discover what it takes to make sugar crystallize into rock candy, what moisture has to do with popping popcorn, and how proteins are essential in making cakes and muffins rise. And after you’ve tested your theories and made some amazing discoveries, you can actually eat your results!
Vicki Cobb’s Science Experiments You Can Eat has stood the test of time, filling the minds—and stomachs—of kids for more than forty years. Now with revised and updated material that includes clever new procedures, many new experiments, and vital information on nutrition, a whole new generation of readers can devour this cornucopia of food for thought.
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- PublisherTurtleback Books
- Publication date1984
- ISBN 10 0833521527
- ISBN 13 9780833521521
- BindingSchool & Library Binding
- Number of pages224
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