Food /Series: Experimenting with everyday science Published by : Chelsea House, (New York, NY :) Physical details: 168 p. : col. ill. ISBN:9781438135007; 1438135007; 9781604131734; 1604131734. Year: 2010
|Item type||Current library||Collection||Call number||Copy number||Status||Date due||Barcode|
|W. Ross Macdonald School Library General Stacks||Non-fiction||641.3 TOM (Browse shelf (Opens below))||Copy: 1||Available||2013-1472|
Includes bibliographical references (p. 158-160) and index.
The need for food -- The chemistry of food -- The heat is on (and off!) -- Sugar and spice -- Sauces, soups, and stews -- What the future holds.
Examines some of the scientific principles involved in food, and provides scientific activities and experiments that demonstrate those principles.