Science you can eat
Book - 2019
Explores the science behind food, nutrition, and cooking. Includes twenty experiments for young readers to further understand the science at home.
Saved in:
- Subjects
- Genres
- Instructional and educational works
Illustrated works - Published
-
New York, NY :
DK Publishing
2019.
- Language
- English
- Main Author
- Edition
- First American edition
- Physical Description
- 96 pages : color illustrations ; 29 cm
- Bibliography
- Includes index.
- ISBN
- 9781465468437
- Where it all starts
- What is food?
- Taste
- Trick your taste buds
- How smell works
- The world's smelliest fruit
- Why we love food
- Salt and other marvelous minerals
- Food and color
- Ways of cooking
- Microwaves
- Cooking without heat
- Unusual foods
- Vitamins and minerals
- Find iron in your cereal!
- Why does popcorn pop?
- The sticky science of gum
- Water is wonderful
- Fizzy cola
- Instant ice cream
- Drinks that glow!
- Exploding food!
- Cool cabbage
- Sour science
- Color-changing cabbage
- Invisible ink
- Inside an egg
- Naked eggs
- Brilliant bread
- What makes bread rise?
- Ripening bananas
- Good and bad mold
- When food is dangerous
- Hot stuff
- Why do unions make us cry?
- Edible slime
- Digestion: the journey
- Super saliva
- Rude food and explosive pee
- Amazing vegetables
- Fantastic fruit
- Eating meat
- Fake meats
- The foods of the future
- Would you eat a bug?