Recipes For Science
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Recipes For Science
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Author : Angela Potochnik
language : en
Publisher: Taylor & Francis
Release Date : 2024-04-22
Recipes For Science written by Angela Potochnik and has been published by Taylor & Francis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-22 with Philosophy categories.
Scientific literacy is an essential aspect of any undergraduate education. Recipes for Science responds to this need by providing an accessible introduction to the nature of science and scientific methods appropriate for any beginning college student. The book is adaptable to a wide variety of different courses, such as introductions to scientific reasoning, methods courses in scientific disciplines, science education, and philosophy of science. Special features of Recipes for Science include contemporary and historical case studies from many fields of physical, life, and social sciences; visual aids to clarify and illustrate ideas; text boxes to explore related topics; plenty of exercises to support student recall and application of concepts; suggestions for further readings at the end of each chapter; a glossary with helpful definitions of key terms; and a companion website with course syllabi, internet resources, PowerPoint presentations, lecture notes, additional exercises, and original short videos on key topics. Key Updates to the Second Edition 13 short chapters of uniform length that make it easier to adapt to a college semester Case studies and examples featuring new research and important historical research across many fields of science Added discussion of timely topics, including large research collaborations, trust and distrust of science, machine learning and other technology-driven advances, diversity in science, and connections to indigenous knowledge Streamlined and simplified discussion of some topics, such as experimentation and statistical hypothesis-testing Exercises that are clearly aligned with learning goals and sorted into types: Recall, Apply, and Think Additional online exercises and a series of original videos on key topics Exercise solutions available on an instructor-only section of the website
The Complete Cookbook For Young Scientists
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Author : America's Test Kitchen Kids
language : en
Publisher: America's Test Kitchen
Release Date : 2021-09-28
The Complete Cookbook For Young Scientists written by America's Test Kitchen Kids and has been published by America's Test Kitchen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-28 with Juvenile Nonfiction categories.
America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.
Science And Cooking Physics Meets Food From Homemade To Haute Cuisine
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Author : Michael Brenner
language : en
Publisher: W. W. Norton & Company
Release Date : 2020-10-20
Science And Cooking Physics Meets Food From Homemade To Haute Cuisine written by Michael Brenner and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-20 with Science categories.
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adrià and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Recipes And Everyday Knowledge
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Author : Elaine Leong
language : en
Publisher: University of Chicago Press
Release Date : 2018-11-28
Recipes And Everyday Knowledge written by Elaine Leong and has been published by University of Chicago Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-28 with Science categories.
Across early modern Europe, men and women from all ranks gathered medical, culinary, and food preservation recipes from family and friends, experts and practitioners, and a wide array of printed materials. Recipes were tested, assessed, and modified by teams of householders, including masters and servants, husbands and wives, mothers and daughters, and fathers and sons. This much-sought know-how was written into notebooks of various shapes and sizes forming “treasuries for health,” each personalized to suit the whims and needs of individual communities. In Recipes and Everyday Knowledge, Elaine Leong situates recipe knowledge and practices among larger questions of gender and cultural history, the history of the printed word, and the history of science, medicine, and technology. The production of recipes and recipe books, she argues, were at the heart of quotidian investigations of the natural world or “household science”. She shows how English homes acted as vibrant spaces for knowledge making and transmission, and explores how recipe trials allowed householders to gain deeper understandings of sickness and health, of the human body, and of natural and human-built processes. By recovering this story, Leong extends the parameters of natural inquiry and productively widens the cast of historical characters participating in and contributing to early modern science.
Kitchen Science Lab For Kids Edible Edition
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Author : Liz Lee Heinecke
language : en
Publisher: Quarry Books
Release Date : 2019-06-11
Kitchen Science Lab For Kids Edible Edition written by Liz Lee Heinecke and has been published by Quarry Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-11 with Juvenile Nonfiction categories.
Explore the science of making food with 52 delicious recipes designed for kids, from healthy homemade snacks to scrumptious main dishes and mind-boggling desserts. When you step into your kitchen to cook or bake, you put science to work. Physics and chemistry come into play each time you simmer, steam, bake, freeze, boil, puree, saute, or ferment food. Kitchen Science Lab for Kids: EDIBLE EDITION guides you through the physics, biology, and chemistry of food to give you the basic tools you need to be a great chef. Bodacious Bubble Tea, Flavorful Fruit Leather, Super Spring Rolls, Mouthwatering Meatballs…divided by course, each lab presents a photo-illustrated step-by-step recipe for a delicious drink, snack, sauce, main dish, dessert, or decoration. Have fun learning about: Bacteria and the chemical process of fermentation by making your own pickled vegetables. Emulsion as you create your own vinaigrette. How trapped water vapor causes a popover to inflate as you make your own. Crystals by making your own ice cream. And much more! Along with the fun-filled recipes, find: Accessible explanations of the “Science Behind the Food.” Labels for each recipe showing the challenge level, allergen alerts, time to make, and yield. Suggestions for pairing and combining the recipes. Safety tips and hints. Mix and match the recipes to pair pasta with your favorite sauce, make ice cream to serve in homemade chocolate bowls, or whip up the perfect frosting for your cake. There are plenty of fun, edible decorations included for the art lovers in the crowd. Before long, you’ll have the confidence to throw together a feast, bake and decorate show-worthy cakes, or use what you’ve learned to create your own recipes. For those with food allergies, all recipes are nut-free and other allergens are clearly labeled throughout. Let’s get cooking—and learning! The popular Lab for Kids series features a growing list of books that share hands-on activities and projects on a wide host of topics, including art, astronomy, clay, geology, math, and even how to create your own circus—all authored by established experts in their fields. Each lab contains a complete materials list, clear step-by-step photographs of the process, as well as finished samples. The labs can be used as singular projects or as part of a yearlong curriculum of experiential learning. The activities are open-ended, designed to be explored over and over, often with different results. Geared toward being taught or guided by adults, they are enriching for a range of ages and skill levels. Gain firsthand knowledge on your favorite topic with Lab for Kids.
Gastronomy And Food Science
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-09-22
Gastronomy And Food Science written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-22 with Technology & Engineering categories.
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. - Discusses the role of gastronomy and new technologies in shaping healthy diets - Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions - Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science - Explores gastronomic tourism and the senior foodies market
The Science Chef
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Author : Joan D'Amico
language : en
Publisher: John Wiley & Sons
Release Date : 2020-09-23
The Science Chef written by Joan D'Amico and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-23 with Juvenile Nonfiction categories.
Serve Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way. The Science Chef covers a wide variety of scientific areas, like: How plants grow and produce seeds How the process of fermentation produces pickles The basics of nutrition How acids and bases react together to make baked items rise up in the oven While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!
Science In The Kitchen
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Author : E. E. Kellogg
language : en
Publisher: Good Press
Release Date : 2019-11-19
Science In The Kitchen written by E. E. Kellogg and has been published by Good Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-19 with Cooking categories.
In "Science in the Kitchen," E. E. Kellogg offers a pioneering exploration of the intersection between culinary arts and scientific principles, capturing the zeitgeist of the late 19th century when domestic science began to emerge as a vital subject for homemakers. Kellogg'Äôs prose is both accessible and engaging, employing a didactic style that blends recipes with empirical explanations, aiming to demystify the chemistry behind cooking processes. Each chapter delves into a variety of topics, from food preservation methods to the nutritional aspects of different ingredients, while embedding practical knowledge within a scientific framework. This work reflects the growing interest in applying scientific reasoning to everyday life and contributes to the broader discourse of the period on health and nutrition. E. E. Kellogg was an esteemed educator and advocate for scientific cooking, influenced by the burgeoning field of nutritional science. His background in the growing health movement of the 19th century and his dedication to improving domestic life through education informed his writing. Kellogg's experiences in food science and his commitment to promoting healthier eating habits in an era marked by dietary misinformation played a significant role in shaping "Science in the Kitchen." I highly recommend "Science in the Kitchen" to anyone interested in the historical context of food science, culinary education, or the evolution of health consciousness in American society. This book not only serves as a guide to better cooking but also offers valuable insights into the scientific underpinnings that can elevate the culinary experience, making it a must-read for culinary enthusiasts, nutritionists, and historians alike.
The Archaeology Of Science
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Author : Michael Brian Schiffer
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-19
The Archaeology Of Science written by Michael Brian Schiffer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-19 with Social Science categories.
This manual pulls together—and illustrates with interesting case studies—the variety of specialized and generalized archaeological research strategies that yield new insights into science. Throughout the book there are templates, consisting of questions, to help readers visualize and design their own projects. The manual seeks to be as general as possible, applicable to any society, and so science is defined as the creation of useful knowledge—the kinds of knowledge that enable people to make predictions. The chapters in Part I discuss the scope of the archaeology of science and furnish a conceptual foundation for the remainder of the book. Next, Part II presents several specialized, but widely practiced, research strategies that contribute to the archaeology of science. In order to thoroughly ground the manual in real-life applications, Part III presents lengthy case studies that feature the use of historical and archaeological evidence in the study of scientific activities.
Writing Science
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Author : Markus Asper
language : en
Publisher: Walter de Gruyter
Release Date : 2013-06-26
Writing Science written by Markus Asper and has been published by Walter de Gruyter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-26 with Literary Criticism categories.
Scientific and technological texts have not played a significant role in modern literary criticism. This applies to Classics, too, despite the fact that a large part of the field’s extant texts deal with questions of medicine, mathematics, and natural philosophy. Focusing mostly on medical and mathematical texts, this collection aims at approaching ancient Greek science and its texts from the cross-disciplinary perspective of authorship. Among the questions addressed are: What is a scientific author? In what respect does scientific writing differ from ‘literary’ writing? How does the author present himself as an authoritative figure through his text? What strategies of trust do these authors employ? These and related questions cannot be discussed within the typical boundaries of modern academic disciplines, thus most of the sixteen authors, many of them leading experts in the fields of ancient science, bring a comparative perspective to their subjects. As a result, the collection not only offers a new approach to this vast area of ancient literature, thus effectively discovering new possibilities for literary criticism, it also reflects on our current forms of scientific and scholarly written communication.