Molecular Gastronomy - Science in the Kitchen

Some say cooking is an art—and a science! Scholars scope out the savory subject of molecular gastronomy with a series of related activities. The teacher's guide contains printable worksheets and helpful tips for implementing the lesson.

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CCSS: Adaptable
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Instructional Ideas
  • Open the lesson with a brief clip from a favorite cooking show to get the class inspired
  • Incorporate additional recipes into the lesson to give learners more hands-on experience
Classroom Considerations
  • Students should have some prior knowledge of biological molecules and basic chemistry concepts
Pros
  • The lesson plan is a must for culinary, chemistry, and nutrition classes
  • Interesting activities and articles help create a strong link between the senses and food chemistry
  • Simple experiments are fun and easy to execute
Cons
  • None