September 9, 2010

The Science of Cooking

by Heather Falconer

Sometimes, it’s hard to engage our students or children in the sciences. Let’s face it, it’s just not everybody’s favorite subject. But understanding science and the role it plays in our lives is as important as understanding our times tables and proper grammar. Without these basic skills, we’re at a disadvantage.

One way to engage people of any age with science is through something everybody needs and most enjoy: food. Whether it is the chemistry involved in cold cooking (think ceviche) or the wonder of yeast and baking, these two websites are useful resources.

The first is geared toward middle and high school aged students; the second delves deeper into the mechanics and chemistry of the cooking process, so is useful for older age groups. We’d love to hear how you use cooking in your science teaching, or any experiments you’ve tried!

Heather Falconer

Written by

Heather Falconer holds undergraduate degrees in Graphic Arts and Environmental Science, as well as an MFA in Writing and an MLitt in Literature. She is currently completing her PhD in Rhetoric and Composition, with an emphasis on rhetoric in/and/of science. Heather has worked internationally in academic publishing as both an author and editor, and has taught a wide range of topics – from research writing to marine biology – in the public and private educational sectors.