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A fun way for middle schoolers to learn about chemistry--through food Includes hands-on science projects and graphic novel type illustrations. 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? In The Chemistry of Food, middle school readers 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. What better place to learn the fundamentals of chemistry than in the kitchen? 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 for ages 12 to 15. Plus recipes
- Throughout The Chemistry of Food, kids encounter essential topics and questions to encourage critical thinking skills, hands-on STEAM activities that encourage creative thinking, graphic novel style illustrations, and more
- Links to online resources provide a digital learning experience that integrates content with an interactive platform.
- Investigations include caramelizing sugar, baking the perfect chocolate chip cookie, experimenting with texture, and conducting a blind taste test.
- Essential questions guide readers' investigations while hands-on activities promote critical and creative problem solving, and text-to-world connections highlight the way the past provides context for the present-day world.
- Aligns with Next Generation Science Standards for middle grade Matter and Its Interactions, Chemical Reactions, and Acids/Bases.
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