Our blog this week was about how to keep kids busy, on a rainy day, with a coconut. This turned into a science experiment. In keeping with the concept of “kitchen science” our book recommendations are for kitchen chemistry experiments. The projects are fun, educational and, in some cases, very tasty.
Amazing Kitchen Chemistry Projects You Can Build Yourself by Cynthia Light Brown for kids in grades 4 and up. “Kids will learn how to shoot candy and soda 10 feet up in the air or create a crystal collage with the key chemistry concepts and exciting yet educational projects in this handbook. With more than two dozen fascinating projects illustrating major chemistry themes—including atoms and molecules; the characteristics of solids, liquids, and gases; chemical reactions; acids and bases; and the properties of water—children learn the theory behind each project and then see the principles in action. A combination of wacky experiments, yummy cooking projects, and unusual creations, the activities can all be completed using common household materials and include walking on “goop,” making taffy, viewing the world from inside a giant bubble, and many more sure to keep kids investigating how the world works.” Review from Amazon.
Kitchen Science Experiments: How Does Your Mold Garden Grow? by Sudipta Bardhan-Quallen for kids in grades 4 and up. “What do a glass of milk, a sponge in the sink, and a refrigerator have in common? THEY’RE ALIVE with bacteria, mold, and kitchen chemistry possibilities. The kitchen is a perfect place for budding “mad scientists” to experiment. Kids 9 to 12 will have a blast using yeast to inflate balloons; making a fish mummy; growing a mold garden; and removing an eggshell with kitchen science experiments! Every topic features sidebars, illustrations, photographs, and extension activities.” Review from Amazon.
The Science Chef: 100 Fun Food Experiments and Recipes for Kids by Joan D’Amico for kids in grades 5 and up. “What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science! With The Science Chef you’ll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you’re finished! Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You’ll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread. Whether you’re a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide.” Review from Amazon.