The Chemistry of Food
by Carla Mooney (Author) and Traci Van Wagoner (Illustrator)
@ Amazon | Bookshop | IndieBound
Booktalk: Middle school readers can learn the science behind the food they love to eat as they explore the chemistry within the meal, how nutrition works, what creates flavor, and why texture is important with hands-on science investigations (and recipes!), links to online resources and media, career connections, and text-to-world questions. What makes ice cream melt? Why does pasta go limp when you cook it in boiling water? Why does tomato sauce taste different from fresh tomatoes? Discover the answers yourself!
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It’s STEM Friday! (STEM is Science, Technology, Engineering, and Mathematics)
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