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Subject:
Re: The Chemistry of Cooking - fruits & vegetables
From:
Beryl Rosenthal <[log in to unmask]>
Reply To:
Informal Science Education Network <[log in to unmask]>
Date:
Tue, 11 Oct 2011 08:20:35 -0400
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ISEN-ASTC-L is a service of the Association of Science-Technology Centers
Incorporated, a worldwide network of science museums and related institutions.
*****************************************************************************

You should check out Cook's magazine, they do a lot with food science.  Also, a book called, "What Einstein Told His Cook.". Both give good science and you can pull ideas from there.
Beryl

Sent from my iPhone

On Oct 11, 2011, at 8:06 AM, Diana Pinus <[log in to unmask]> wrote:

> ISEN-ASTC-L is a service of the Association of Science-Technology Centers
> Incorporated, a worldwide network of science museums and related institutions.
> *****************************************************************************
> 
> Dear Friends
> We are having a closure of the year of Chemistry in December and we are planning an event on the chemistry of cooking. We are thinking about making a demonstration on the chemistry of fruits and vegetables (ripening, texture, colors and colors change in cooking, nutritional values, water content). Any ideas for good demonstrations?
> Thank you
> Diana
> 
> 
> Diana Alderoqui Pinus, Ph.D.
> Curator of Visitors
> Bloomfield Science Museum Jerusalem
> http://mada.org.il<http://mada.org.il/>
> 
> 
> 
> 
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For information about the Association of Science-Technology Centers and the Informal Science Education Network please visit www.astc.org.

Check out the latest case studies and reviews on ExhibitFiles at www.exhibitfiles.org.

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