By Stefan Gates (author)
Hardback Not Available
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Discover the seriously impressive science that goes on every time you cook or eat. This children's book explores the science of food by asking questions you're hungry to know the answers to, and putting them to the test through fun experiments. Science You Can Eat will transform your kitchen into a lab through fun food experiments.
Cooking is chemistry, and the fun science experiments - such as tricking your taste buds, making slime taste delicious, and investigating some of the strangest flavours around will prove it. This exciting kids book tackles all the tasty science questions you have about food, plus plenty more that you hadn't thought of! Once you understand science, you understand food, so find out why popcorn go pop as you test it out for yourself, explore how taste is affected by smell, then discover whether eating insects is the future of food.
Examining interesting ingredients and exciting eating, as well as peeking into the future of food, Science You Can Eat helps you understand what's happening with our food and why. Each page is guaranteed to leave you hungry for more.
Stefan Gates is a food adventurer and a passionate ambassador for the wilder side of food. He has published five books, including The Extraordinary Cookbook and Gastronaut and has made seven TV series, including two series of Gastronauts for CBBC, E Numbers: An Edible Adventure for BBC2 and Cooking in the Danger Zone which won the Best TV series at the Bologna Food on Film Festival. He has appeared on Market Kitchen , BBC Breakfast , Richard & Judy , The Wright Stuff and various radio shows including, Loose Ends and You and Yours and has written for numerous newspapers and magazines, including the Sunday Times, Observer, Good Food, Olive and Waitrose Food Illustrated. Stefan lives in London, N5, with his wife, photographer Georgia Glynn Smith, and their two children. Georgia Glynn Smith is a photographer and director, with credit for over 50 books in collaboration with some of the most celebrated contemporary chefs, including Nigel Slater, Gordon Ramsay, Nigella Lawson, Jamie Oliver, Sophie Grigson, Allegra McEvedy, Stefan Gates and many, many more. Her work is also regularly published in newspapers and magazines including Vogue, House and Gardens, Delicious, Red, Conde Nast Traveller, Telegraph, Observer, Guardian and the Sunday Times, and she has recently branched out into directing food commercials. Georgia lives in London, N5, with her husband, food adventurer Stefan Gates, and their two children.
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Discover the seriously impressive science that goes on every time you cook or eat. This children's book explores the science of food by asking questions you're hungry to know the answers to, and putting them to the test through fun experiments.
The LoveReading4Kids Editorial Team have read and reviewed Science You Can Eat Putting what we Eat Under the Microscope and determined it is suitable for children aged 7-8 years old
Science You Can Eat Putting what we Eat Under the Microscope features in the following genres: Cooking / Food, Children’s / Teenage general interest: Practical interests, Children’s / Teenage: General interest, Children’s, Teenage and Educational, Featured Books for 7+ readers, Recommendations, Science
Hardback. Not Available.
Science You Can Eat Putting what we Eat Under the Microscope was written by Stefan Gates and published by DK Children
Science You Can Eat Putting what we Eat Under the Microscope has 96 pages
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