Science You Can Eat

Hands-on science projects involve questioning, observing, experimenting, and recording. While you may think you need a science lab or laboratory equipment to conduct a successful science experiment, think again — there are many things you can do in your own kitchen with items from the grocery store and common cooking utensils!

In Science Experiments You Can Eat, author Vicki Cobb points out that cooking changes food, and science involves studying those types of changes. Students can learn about solutions by making rock candy, ice pops, and fruit punch; they can study suspensions and emulsions by working with salad dressings and mayonnaise. Reactions can be observed when making cupcakes or caramel syrup, while microbes can be studied when making bread or pretzels.

Each chapter of Science Experiments You Can Eat begins with a short introduction, explaining what you will be doing during the experiment and why you will be doing it. Materials needed are also listed here. The procedures for each experiment are clearly outlined, as well as a brief discussion of the results.

If you find your child enjoys science in the kitchen, some other books you might look for include:

  • More Science Experiments You Can Eat by Vicki Cobb
  • Gobble Up Science: Fun Activities to Complete and Eat by Carol Johmann, Elizabeth Rieth, and Kelly Kennedy
  • Simple Kitchen Experiments: Learning Science With Everyday Foods by Muriel Mandell and Frances W. Zweifel
  • Everyday Science Experiments in the Kitchen by John Daniel Hartzog
  • Kitchen Science Experiments: How Does Your Mold Garden Grow? by Sudipta Bardhan-Quallen
  • Science in the Kitchen by Rebecca Heddle
  • Munch! Crunch! What’s for Lunch?: Experiments in the Kitchen by Janice Lobb, Ann Savage, and Peter Utton
  • The Science Chef: 100 Fun Food Experiments and Recipes for Kids by Joan D’Amico and Karen Drummond

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Story Time – Stories for Kids

Picture By: woodleywonderworks

Guest Blogger: Samantha Bell

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