Chemical cuisine
Subtitle: natural and synthetic chemicals in the food we eat
By: editor, Mickey Sarquis ; Terrific Science Press.
Contributors: Sarquis, Mickey.; Terrific Science Press.
Publisher: Carolina Biological Supply Co.
Published: 2001
Place of publication: Burlington, N.C
Language: eng
Number of pages: 215
Subjects: Food -- Analysis -- Study and teaching (Middle school); Food additives -- Study and teaching (Middle school); Food preservatives -- Study and teaching (Middle school); Sweeteners -- Study and teaching (Middle school); Coloring matter in food -- Study and teaching (Middle school); Oils and fats -- Study and teaching (Middle school); Flavoring essences -- Study and teaching (Middle school); Chemistry -- Study and teaching (Middle school)
Other titles: Natural and synthetic chemicals in the food we eat
Description: Contains activities to help middle school students explore the chemical basis -- both natural and artificial -- of the food they eat.
Notes: Spiral bound.

"Developed through the Center for Chemistry Education, Miami University Middletown, Middletown, Ohio"--Cover.

Includes bibliographical references.
Table of contents: title: Introduction; title: Preserving it; title: How sweet it is; title: The fats in foods; title: Color explosion; title: Flavor fascination.