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Mary G
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15 yod is very interested in food science -- how chemistry and food combine, etc.
Do you know of any books or kits that we could get her? Mindware's catalog has a kit for "experimenting" with food -- chocolate melting temps, hard candy stage, etc. -- called Candy Factory.
Does anyone know of any other type of kit?
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MaryG
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my website that combines my schooling, hand-knits work, writing and everything else in one spot!
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momwise
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Mary,
I only have about 30 seconds.....try googling county extension 4H food science and see what you come up with. I'll get you a copy of our bread experiments booklet this week. There are lots of Root Beer kits out there (try school supply) as well as Spa science...not cooking but a 15 yr. old girl might like making bath fizzies, perfume, lotions, etc. gotta go!
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"If you want equal justice for all and true freedom and lasting peace, then America, defend life." JPII
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stefoodie
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For books, get
Cookwise by Shirley Corriher
On Food and Cooking by Harold McGee and his The Curious Cook
and of course
What Einstein Told His Cook Books 1 and 2
My 15-yo is enjoying all these, ESPECIALLY the last 2
There are also many many books on food science and technology, explaining the science behind cakes, sourdoughs, etc. -- mostly textbook type stuff so I don't read those cover to cover, but some parts are fascinating enough, esp. those about fermentation.
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rose gardens
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| Posted: Nov 25 2006 at 7:23pm | IP Logged
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Mary G wrote:
15 yod is very interested in food science -- how chemistry and food combine, etc.
Do you know of any books or kits that we could get her? Mindware's catalog has a kit for "experimenting" with food
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Assuming she can cook, you can save money by designing her own food experiments in the kitchen, then search the internet to learn the chemical reaction. Basic things like salt(NaCl) and baking soda (sodium bicarbonate)are made up of chemicals, and she can learn their structure and reaction in the recipe. With any given recipe, try preparing it at least two times: as directed and then vary one basic ingredient (or technique) and observe if there's any noticiable difference in the final product. (Don't alter more than one thing at a time in each batch.)
Here's some examples that she can do with familiar recipes:
Muffins-- baking soda releases CO2. See what happens when varying the mixing time. Too much mixing produces "peaks and tunnels" when cooking as the gas is released too rapidly.
Bread--more Co2 production, but with the micro-organism yeast producing the reaction. The chemistry of yeast in bread and wine making is most interesting. (As she's just 15, stick to bread.  ) Try varying the amount of sugar and/or salt in a bread recipe and see what happens. (sugar acts as "food' to grow the yeast; salt restricts it.)
Sauces--try various thickening ingredients such as flour versus corn starch. Compare how much "thickening power" they have and product results.
You might also try locating a Food Science text book from a University. Usually a year or two of college chemistry are pre-requisites, but if she's really interested, her enjoyment of food science might help her work "backwards" to understand basic chemistry.
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Mary G
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| Posted: Nov 26 2006 at 7:53am | IP Logged
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These are great suggestions, ladies! THANKS.
I think I might try a couple of the books Stef suggested and the home experiments that Rose Garden suggested are great too. Gwen, the rootbeer kit would be a good one too (and the benefits of experiments that work are WE get the results!).
Blessings and thanks y'all
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MaryG
3 boys (22, 12, 8)2 girls (20, 11)
my website that combines my schooling, hand-knits work, writing and everything else in one spot!
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marihalojen
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Have you considered Alton Brown? Good Science, Good History, Good Eats! 
“Alton Brown is interested in how food works, from the chemistry of cured salmon (it involves water-soluble proteins) to the physics of pressure cookers (it involves, um, pressure). Even if you never have to improvise a fish smoker out of a cardboard box, you will enjoy watching him do it. He's the MacGyver of mackerel.”
~From his website
MacBeth has several cooking/chemistry books listed as well. (Hey MacBeth! Love the music on the High School Science page! I don't know if it is new or if I just never had the volume up but it's  )
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Leonie
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We did Chemistry in Group Learning last term and here are some sites with a food chemistry focus.
Food Chemistry workshop - activities and explanations follow the article.
Kitchen Chemistry - fun food and experiments
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Leonie in Sydney
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Mary G
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| Posted: Nov 27 2006 at 7:08am | IP Logged
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Jennifer -- I'd never even heard of Alton Brown -- thanks for the link.
Leonie -- as always, your links are perfect for what she needs. The Food Chemistry is a bit elementary, but that will help her too!
THANKS!
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MaryG
3 boys (22, 12, 8)2 girls (20, 11)
my website that combines my schooling, hand-knits work, writing and everything else in one spot!
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4Real Forums : Exploring God's Creation in Nature and Science
Topic: Food Science
