Science Experiments You Can Eat簡(jiǎn)介，目錄書(shū)摘
With revised and updated material， a brand-new look， and hours of innovative， educational experiments， this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers!
Kids take the reins in the kitchen with this hands-on book of edible science experiments! With contemporary information that reflects changes in the world of processing and preserving foods， this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking. And once readers have tested their theories and completed their experiments， they can feast on the results! From salad dressing to mayonnaise， celery to popcorn， and muffins to meringues， this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully， plus additional resources for further exploration.
Vicki Cobb is the author of many award-winning science books for young people. With degrees from Barnard College and Columbia University Teachers College, Vicki enjoyed an early career as a science teacher. She now devotes all her time to writing and speaking to teachers, children, and librarians all over the country. She frequently writes for the Huffington Post and is also the founder and president of iNK Think Tank, an organization dedicated to getting high-quality nonfiction books into classrooms. To find out what recent science experiment Vicki has been cooking up, visit her online at www.vickicobb.com.
,Tad Carpenter is an illustrator, designer, and teacher. Carpenter co-runs the design and branding studio Carpenter Collective with his wife, Jessica, where they bring powerful messages to life through branding, packaging, illustration, and design. Tad has also written and illustrated over a dozen children’s books in the current marketplace. See more of Tad’s work and his studio at www.carpentercollective.com.
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