Cooking with Chemistry
Cooking with Chemistry was first presented as a one-day hands-on workshop for teachers at ChemEd 97, held at the University of Minnesota, Minneapolis, MN, August 3-7, 1997.
Click on one of the titles below to read some experiments and activities from Cooking with Chemistry, a work in progress, by David A. Katz:
These are PDF files and require Acrobat Reader
Chromatography of Food Colors This experiment is a modification of the previous procedure. This uses a piece of wool yarn to extract the food colors.
MOLasses Cookies A treat for MOLE Day (6:02 am to 6:02 pm on October 23 every year)
Some Reference Books on Chemistry and Cooking
McGee, Harold, On Food and Cooking, Revised and updated edition, Scribners, 2004
McGee, Harold, The Curious Cook, Collier Books, 1990
Grosser, Arthur E., The Cookbook Decoder, Beaufort, 1981
Corriher, Shirley O., Cookwise, Morrow, 1997
Corriher, Shirley O., Bakewise, Scribner, 2008
Rosenthal, Sylvia, and Fran Shinagel, How Cooking Works, Macmillan, 1981
Coultate, Tom, and Jill Davies, Food, The Definitive Guide, Royal Society of Chemistry, 1994
Beckett, Stephen T., The Science of Chocolate, Royal Society of Chemistry, 2008
Clarke, C., The Science of Ice Cream, Royal Society of Chemistry, 2004
Some TelevisionShows About food
American Eats focuses on the history of American foods and cooking. It was broadcast on the History Channel in 2006. Topics included Hot Dogs, Pizza, Ice Cream, and more. Episodes are ocasionally shown on the History Channel, some are available on youtube, and on TV.com. Some episodes are available on DVD.
Food Tech was a series broadcast on the History Channel in 2010. Host Bobby Bognar examined different meals such as Cheeseburger and Fries, Chinese Take-out, Mexican, Southern Fried, and more. Each episode traces the making of the foods that are part of the meals from farm to processing. Episodes are rerun on the History Chanel and can be found on youtube and TV.com.
Food Factory is the "How Its Made" of food. This show appears on the Food Network in Canada. It shows how favorite foods are made from raw materials to finished products. Usually 3 or 4 foods are shown in each episode.
Photo courtesy of Aztec Press, Pima Community College