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Food Chemistry for Children

The following sources are recommended by a professor whose research specialty is food chemistry.


Six Superlative Sources

· Chang, R. Essential Chemistry. McGraw-Hill, 1996.

· Cobb, V. Science Experiments You Can Eat. HarperCollins, 1994.

· McGee, H. On Food and Cooking. Simon and Schuster, 1997.

· McGee, H. The Curious Cook. Macmillan, 1990.

· Seelig, T. L. The Epicurean Laboratory: Exploring the Science of Cooking. W. H. Freeman, 1991.

· Seelig, T. L. Incredible Edible Science. Thornton, IL, Vocational Marketing Services, 1994.

Other Excellent Sources

· Cobb, V. More Science Experiments You Can Eat. HarperCollins, 1979.

· Cobb, V. The Scoop on Ice Cream. Brown and Co. 1985.

· D'Amico, J. and K. E. Drummond The Science Chef Travels around the World: Fun Food Experiments and Recipes for Kids. John Wiley and Sons, 1996.

· Ebenezer, J.V. and E. Lau Science on the Internet: A Resource for K-12 Teachers. Prentice Hall, 1999.

· Gardner, R. Science Projects about Chemistry. Enslow, 1994.

· Gardner, R. Kitchen Chemistry: Science Experiments To Do at Home. Simon and Schuster, 1983.

· Gisslen, W. Professional Cooking, 2nd ed. John Wiley and Sons, 1989.

· Loeschnig, L.V. Simple Chemistry Experiments with Everyday Materials. Sterling, 1994.

· Mandell, M. Simple Kitchen Experiments: Learning Science with Everyday Foods. Sterling, 1993.

· Stone, A. H. The Chemistry of a Lemon. Prentice Hall, 1967.

· VanCleave, J. P. Chemistry for Every Kid: 101 Easy Experiments That Really Work. John Wiley and Sons, 1989.

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