Cooking & Food K–12 · Grade 8 · Ages 13–14

Grade 8 Cooking & Food

A year of real kitchen science and real family meals, from John Snow’s pump and the Meat Inspection Act to Atwater’s calorimeter, Papin’s digester, Mège-Mouriès’s margarine and the bliss point, each story followed by the food science underneath and a full recipe the student cooks for the family.