More Science Experiments You Can Eat

Science Experiments You Can Eat #2

by Vicki Cobb

Experiments with food demonstrate various scientific principles and produce eatable results. Includes beef jerky, cottage cheese, synthetic cola, and pudding.

Genres: Science, Cooking

126 pages, Library Binding

First published January 1, 1979

About the author

Vicki Cobb, the “Master Chef of Hands-on Science,” a graduate of Barnard College and Columbia’s Teachers College, is a former science teacher with a M.A. in secondary school science. The publication of her classic book, Science Experiments You Can Eat, (an updated, revised edition was released in 2016 by HarperCollins) established her as an innovator in hands-on science. Take a look on her website www.vickicobb.com to get a sense of her playful and accessible approach to science in her 90+ books for grades K-8 that cover physics, chemistry and biology, biographies, geography, and the human body.

She is also pioneering a video project based on her book We Dare You! Check out the hilarious videos at www.wedareyouvideos.com

She has performed “Science Surprises,” her interactive and engrossing show for kids, in 49 of the fifty states (missing only North Dakota) as well as internationally. A veteran motivator/professional development presenter of day-long in-services/keynote speaker, Vicki uses her expertise, humor, wit and background as an educator to inspire teachers to make science teaching the highpoint of their day. Currently she is president and founder of iNK Think Tank, Inc., a nonprofit company that focuses on the contribution that nonfiction literature and its authors can make to education. She contributes to: The Nonfiction Minute, www.nonfictionminute.org/ (which has had 5+ million page views over the past five years) and has been a Contributor to the Huffington Post and has recently launched www.vickicobbsblog.com in connection with the Nonfiction Minute, where she writes commentary on education and reviews nonfiction books as inspiring reading for children hungry to learn about the real world. .

Vicki Cobb received a Lifetime Achievement Award from the American Association for the Advancement of Science in 2012.

Reviews

[Min · Rating 4 out of 5]

A wonderful, advanced continuation of what is learned in the previous book following the Scientific Method.
I would definitely say this requires supervision, even for middle school-aged students. Making cheese is one of the more personally interesting endeavors; I do love cheese, and relish knowing how easy the basics are to do.
Food preservation methods are always nice to explore traditional, and classical dishes from times before refrigeration. The section that covers sense perception of flavors, and textures is a great foundation for savoring our meals.

Some experiment are followed by For Further Study, to delve deeper into these fascinating areas.

[Belle Meade School]

502.8

[Sherri Anderson · Rating 3 out of 5]

Interesting experiments and great food facts. Just a little to complicated fir what I was looking for.

[Darlene · Rating 3 out of 5]

This is an interesting twist to your normal cookbook. The recipes are also science experiments and I really think the kids would get a kick out of doing one of the experiments in the book. I felt that the book was hard to read the way it was laid out. The idea of the book would be good for 4th to 6th grade as a guided reading book.

[Aubrey · Rating 3 out of 5]

This book is a bit dated, though I saw the most recent version has similar reviews. The author includes the history behind preservation, and I recommend it as a read through rather than a kitchen laboratory resource for kids.

[Ravenna · Rating 5 out of 5]

Same as the other one.

[Angela]

Grades: 4 and 5
Topic: Physical and Chemical Changes

Great hands on experiments in various science topics, especially Chemical and physical reactions in 5th grade.

[Belle Meade School]

502.8