Science Experiments You Can Eat: Revised Edition - Couverture souple

Cobb, Vicki

Couverture souple

ISBN 10 : 0064460029 ISBN 13 : 9780064460026

Editeur : HarperCollins, 1984

Synopsis

Kids take the reins in the kitchen with this hands-on book of edible science experiments! 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.

Combine with such books as Awesome Science Experiments for Kids to help junior scientists continue their learning, whether at home or in a classroom.

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. 

Discover the tasty side of science with dozens of edible projects:

• Chemistry for Kids: Why do cakes rise? How does Jell-O gel? Uncover the amazing chemical reactions in everyday foods, from making muffins to growing your own rock candy crystals.
• Fun STEM Projects: Make your own color-changing red cabbage indicator to test for acids and bases, or discover the physics of what makes popcorn pop!
• Fun Family Activities: Perfect for rainy days or homeschool lessons. From homemade mayonnaise to striped celery, these are projects the whole family can make and enjoy together.
• A Classic Science Cookbook: Explore the science of solutions, proteins, and fats in this fully updated edition of a beloved classic that makes learning a treat you can eat.

A propos du livre

À propos des auteurs

Vicki Cobb is the author of many award-winning science books for young people. With degrees from Barnard College and Columbia University Teachers College, Vicki enjoyed an early career as a science teacher. She now devotes all her time to writing and speaking to teachers, children, and librarians all over the country. She frequently writes for the Huffington Post and is also the founder and president of iNK Think Tank, an organization dedicated to getting high-quality nonfiction books into classrooms. To find out what recent science experiment Vicki has been cooking up, visit her online at www.vickicobb.com. 

Tad Carpenter is a designer, illustrator, teacher, and author. He has written and illustrated over a dozen books for readers of all ages. Tad runs his design and branding studio, Carpenter Collective, with his wife, Jessica, in Kansas City, Missouri. Visit him online at tadcarpenter.com.

À propos de la quatrième de couverture

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.

Détails de l'édition

• Éditeur: HarperCollins
• Date d'édition: 1984
• Langue: anglais
• ISBN 10: 0064460029
• ISBN 13: 9780064460026
• Reliure: Broché
• Illustrateur: Carpenter Tad
• Nombre de pages: 224
• Coordonnées du fabricant: non disponible
• Personne responsable: HarperCollins Publishers; enquiries@harpercollins.ie; ; Fullham Palace Road 77-85; London; W6 JB; Royaume-Uni