The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. Kitchen Chemistry contains a wide variety of activities, from class practicals and demonstrations to reading comprehension and paper-based exercises. Each activity deals with an aspect of the chemistry of food and/or cooking. The material is suitable for a wide range of ages, from primary to post-16, and helps reinforce the idea that everything is made of chemicals and that there is no difference between 'man-made' and 'natural' chemicals.
| ISBN: | 9780854043897 |
| Publication date: | 1st July 2005 |
| Author: | Ted Lister, Heston Blumenthal, Royal Society of Chemistry Great Britain |
| Publisher: | Royal Society of Chemistry an imprint of RSC |
| Format: | Paperback |
| Pagination: | 125 pages |
| Genres: |
Educational: Chemistry |