Kitchen Chemistry

by Ted Lister, Heston Blumenthal

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.

142 pages, Paperback

First published July 1, 2005

Reviews

[Leila T. · Rating 2 out of 5]

This is totally a textbook, geared entirely towards chemistry students. Not what i was expecting. And there was a typo on like the second page: "pepercorn". I flicked through it, read the occasional paragraph. But maybe at this point I was kindof maxed out on Heston Blumenthal.