Science education and public understanding of science via food, cooking, and flavour

Volume: 15, Pages: 36 - 47
Published: Apr 1, 2019
Abstract
Food, cooking, and flavour are rich subjects that offer unique opportunities for communicating science to students and the general public in a variety of settings. Two programs are here described as examples and possible models. 1. The Science and Cooking Program at Harvard is a wide-ranging, interdisciplinary venture that aims to use food and cooking as a way to teach basic chemistry, physics, and biology. Launched in 2010 with the general...
Paper Details
Title
Science education and public understanding of science via food, cooking, and flavour
Published Date
Apr 1, 2019
Volume
15
Pages
36 - 47
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