by Vicki Cobb · Scholastic Inc. · tapa blanda · ISBN 9780590453882
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«Science Experiments You Can Eat» is Vicki Cobb's science experiment book, published by Scholastic Inc. in paperback (127 pages, in English).
It invites readers to use the kitchen as a laboratory to learn science while cooking. It brings together 39 experiments with foods that explore starches, sugars, proteins, acids, bases, carbohydrates, and emulsifiers, with results that can be eaten. It answers questions like why popcorn pops, how gelatin sets, or why bread rises.
First volume in the Science Experiments You Can Eat series. The work was originally published in 1972; this revised edition is from 1991 and includes illustrations by Peter Lippman.
Recommended for young readers aged 10 to 13 who want to get started in science with practical and edible experiments.
