Kitchen Chemistry by Ted Lister
Suitable for a wide range of ages, this book provides an exciting context for some familiar chemistry and a way to engage students with the subject.Synopsis: The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday livesThis 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.
* Chemical Information Sources Discussion List, 06 November 2007 (Dana L Roth) *"Useful resource for school teachers, undergraduate chemistry lecturers and food enthusiasts."
* International Food Information Service, 2007-01-Ac0263 *Heston Blumenthal, a self-taught chef, is the most forward-thinking chef of his generation. His restaurant The Fat Duck, which has twice been selected the Best Restaurant in the World by an international panel of 500 experts, received the coveted three Michelin stars in near-record time in 2004. He received an OBE in 2006. With his wife and three children, he lives in Berkshire.
| SKU | Unavailable |
| ISBN 13 | 9780854043897 |
| ISBN 10 | 0854043896 |
| Title | Kitchen Chemistry |
| Author | Ted Lister |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Royal Society of Chemistry |
| Year published | 2005-07-01 |
| Number of pages | 142 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |