Food, cooking, and eating are commonly used as contexts or legitimations to teach and communicate science. However, for teaching to have contextual credibility, the relationship between subject and context is a relevant area of study. The present contribution describes an analysis of curricula from three Nordic countries shedding light on…

Laboratory course activities often focus on "cookbook style," so their activities have not yet integrated with scientific thinking as an essential aspect. In this research, the laboratory experience of microbial analysis techniques was redesigned using alternative inquiry to involve students in isolating and characterising yeast to make…

An innovative food laboratory for a chemistry of food and cooking course has been developed for nonscience majors and under-represented students in science. To help these students succeed in science, a laboratory was designed to engage students using food and cooking as a medium for building a stronger foundation in chemistry. Each food laboratory…

Scientific thinking can be applied to things we do at home. Effective results can be achieved in cooking or cleaning while also focusing on doing so with minimal waste of resources. This can also mean better economy. Choosing appropriate designs of equipment can make certain jobs easier. Three different topics are described to demonstrate these…

Physical principles are involved in almost any aspect of cooking. Here we analyse the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: for a brick oven in a pizzeria and a modern metallic oven at home. Our study is based on fundamental thermodynamic principles relevant to the cooking…

Students in the Didactic Program in Dietetics (DPD) at the University of Maine were exposed to the cheese-making process, within a lab setting of two hours, utilizing an accelerated recipe for a Queso Fresco-style cheese. The purpose of this project was to provide students with a novel, hands-on learning experience, which covered concepts of…

Baking cakes with different recipes can provide an exercise in the application of the scientific method, illustrating the need to vary only one ingredient at a time for correct derivation of conclusions. This experiment, most likely to be performed at home, compares a cake flour with flours from durum wheat, rice and cornflour (gluten-free…

Several years ago, a new nonscience majors course, The Science of Food and Cooking, was developed at our institution. The course covered basic scientific concepts that would normally be discussed in a typical introductory chemistry course, in the context of food and food preparation. Recently, the course has been revamped in three major ways: (1)…

Cooking is a tangible, familiar, and delicious tool for teaching physics, which is easy to implement in a university setting. Through our courses at Harvard and UCLA, each year we are engaging hundreds of undergraduate students, primarily non-science majors, in science concepts and the scientific research process. We find that weekly lectures by…

Think about making something as basic as hard candy. The ingredients are simple--sugar, water, and flavoring--yet the changes that occur are chemically amazing. Drop by drop, small portions of the syrup placed in ice water indicate how saturated the solution is becoming, until a "crack" sound occurs when the candy is at hard-crack stage, its most…

Presented are seven articles (reprinted from "The Exploratorium" magazine) which focus on the scientific explanations for the specific (and oftentimes peculiar) instructions and procedures called for in many recipes. "Baking, Boiling, and Other Hot Topics" (Joel Myerson) discusses different methods of cooking. "The…

Suggests chemistry of cooking and analysis of culinary recipes as subject matter for introducing chemistry to an audience, especially to individuals with neutral or negative attitudes toward science. Includes sample recipes and experiments and a table listing scientific topics with related cooking examples. (JN)