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Hands-On Science References
| |
Chemical Demonstrations, Vol. 1 (1983), Vol. 2 (1985), Vol.
3 (1989), Vol. 4 (1992), Vol. 5 (2011)
| |
Bassam Z. Shakhashiri
The University of Wisconsin Press
114 N. Murray St.
Madison, WI 53715
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|
| |
ChemMatters, published 4 times per year (Oct., Dec., Feb.,
April)
| |
Complete archive through December 2003 available on CD-ROM.
More recent issues are on the website in Acrobat format.
American Chemical Society
1155 16th St. NW
Washington, DC 20036
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|
| |
WonderScience, 2 Volume compilation available from the American
Chemical Society
| |
A joint effort of the American Chemical Society and the American
Institute of Physics
American Chemical Society
1155 16th St. NW
Washington, DC 20036 1-800-333-9511
American Institute of Physics
One Physics Ellipse
College Park, MD 20740
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|
| |
Fun With Chemistry, Vol. 1 (1991) & Vol. 2 (1993)
| |
Mickey & Jerry Sarquis, Eds.
Institute for Chemical Education
Department of Chemistry
University of WisconsinÐMadison
1101 University Ave.
Madison, WI 53706-1396
608 / 262-3033
|
|
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SPICE
| |
Anthony T. Jacob and Glen E. Dirreen
Natasha Aristov, Ed.
Institute for Chemical Education
|
|
| |
Great Explorations in Math and Science (GEMS)
|
| |
Kitchen Interactions, 1981
| |
SAVI/SELPH
Center for Multisensory Learning
Lawrence
Hall of Science
University of California
Berkeley, CA 94720
415 / 642-8941
|
|
| |
Kitchen Science Lab for Kids: 52 Family-Friendly Experiments from around the House
| |
Liz Lee Heinecke
Quarry Books, Beverly, MA, 2014
|
|
| |
Journal of Chemical Education, published monthly
|
| |
The Cookbook Decoder
| |
Arthur E. Grosser
Beaufort Books, Inc., New York, 1981
|
|
| |
On Food and Cooking
| |
Harold McGee
Charles Scribner's Son, New York, 1984
[Revised Edition, 2004]
|
|
| |
The Curious Cook
| |
Harold McGee
North Point Press, San Francisco, 1990
|
|
| |
The Inquisitive Cook
| |
Anne Gardiner and Sue Wilson
Henry Holt and Company, New York, 1998
by far the most accessible book I've come across on the science
of cooking |
|
| |
Food: The Chemistry of Its Components, 4th Ed.
| |
T. P. Coultate
Royal Society of Chemistry, 2002
|
|
| |
The Science of Cooking
| |
Peter Barham
Springer-Verlag, Berlin, 2001
|
|
| |
The New Kitchen Science
| |
Howard Hillman
Houghton Mifflin, Boston, 2003
|
|
| |
Kitchen Mysteries: Revealing the Science of Cooking
| |
Herve This; translated by Jody Gladding
Columbia University Press, New York, 2007
|
|
| |
Molecular Gastronomy: Exploring the Science of Flavor
| |
Herve This; translated by M.B. Debevoise
Columbia University Press, New York, 2006
|
|
| |
Building a Meal: From Molecular Gastronomy to Culinary Constructivism
| |
Herve This; translated by Malcolm DeBevoise
Columbia University Press, New York, 2009
|
|
| |
Additional references are included as appropriate at the experiment
listings.
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Susan Wells Rollinson
Renovated October 2019. Updated 10/14/19.
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