Energy Reactions in the Kitchen

Author: Ann McCallum Staats Series: Smithsonian: Informational Text

Paperback

How do simple ingredients transform into the food on our plates? What physical and chemical reactions occur? Find out in this STEAM reader, created in collaboration with the Smithsonian Institution to build secondary students’ literacy skills.

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Summary

Description

How do simple ingredients transform into the food on our plates? Meats, baked goods, dairy products, and more go through complex changes before they reach the dining room table. Find out more about physical and chemical reactions in the food we eat. Created in collaboration with the Smithsonian Institution, this STEAM book will ignite curiosity through real-world examples. It features a hands-on STEAM challenge that is perfect for makerspaces and takes students step-by-step through the engineering design process. Make STEAM career connections with career advice from actual Smithsonian employees working in physical science fields. Cover advanced science topics for older readers with this STEAM book that is ideal for secondary students or ages 10-14.

Critic Reviews

"A practical addition to classroom collections in support of science units, or for makerspaces in search of modeling and design ideas." School Library Journal on the Smithsonian: Informational Text series
"These titles would be well suited to science classrooms and will satisfy curious young minds in school and public libraries." Booklist on the Smithsonian: Informational Text series