Food and the kitchen
Subtitle: step-by-step science activity projects from the Smithsonian Institution.
Contributors: Smithsonian Institution.
Series: Hands-on science; Hands-on science (Milwaukee, Wis.).
Publisher: G. Stevens
Published: 1993
Place of publication: Milwaukee
Language: eng
Number of pages: 48
Subjects: Food -- Experiments -- Juvenile literature; Cookery -- Juvenile literature; Food -- Experiments; Experiments; Scientific recreations; Cookery
Description: Provides instructions for a variety of experiments and activities involving food, including the making of cheese, the growing of leaves from cut vegetables, and the testing of different foods for their fat content.
Notes: Includes bibliographical references (p. 45) and index.