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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!

Tabla de contenidos provista por Syndetics

• Timeline(p. vi)
• The Periodic Table of Elements(p. viii)
• Introduction: A Tasty Experiment(p. 1)
• Chapter 1 The Chemicals in Our Food(p. 15)
• Chapter 2 Cooking: A Chemical Reaction(p. 31)
• Chapter 3 Nutrition: What Makes Food Healthy?(p. 59)
• Chapter 4 Flavor: Mixing It Up(p. 75)
• Chapter 5 Texture: What Food Feels Like(p. 93)
• Glossary
• Metric Conversions
• Resources
• Selected Bibliography
• Index

Reseñas proporcionadas por Syndetics

Booklist Review

One of the best ways to get kids excited about STEM is to show them how every aspect of daily life is intrinsically connected to science and technology. The reliable Inquire and Investigate series (2 new titles) takes on this task by offering titles brimming with information: accessible text in manageable paragraphs set off by plenty of sub-headings; helpful graphics and visuals (photos, diagrams, charts, illustrations, insets, sidebars); experiments and activities; checks for understanding; real-world applications; and vetted QR codes that link to primary sources and additional enlightening tidbits. Central themes help anchor these information deluges. In The Chemistry of Food, the main concepts forwarded are that everything is made up of chemicals and that food preparation and consumption are prime examples of chemical reactions. Although each title has a different author and illustrator, the formats are similar. Time lines highlight noteworthy events and introductory four-panel comic strips set up kid-friendly queries (Why can't I taste anything when I hold my nose?; "You're telling me a luxury like silk is actually worm spit?"). While the books are perhaps a little dense for leisure reading, most public and school libraries will want to consider these timely and attractive offerings for their STEM collections.

Notas de autor provistas por Syndetics

Carla Mooney has written more than 70 books for children and young adults. Her work has appeared in many magazines including Highlights , Faces , and Learning Through History . Carla lives in Pittsburgh, Pennsylvania.

Traci Van Wagoner holds degrees in illustration from Utah State University and in toy design from the Fashion Institute of Technology in New York City. A longtime member of SCBWI, Van Wagoner has illustrated many children's books, and her work appears in magazines, newsletters, and on toys and games. Traci lives in New York City, New York.