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"Science and Cooking Activities " for Secondary School Students

Abstract : The “Science and Cooking Activities” describe a series of practical classroom activities that are connected to national curricula of lower and upper secondary schools. They combine elements of science, technology, art, culture and cooking. The main goal of the “Science and Cooking Activities” is to approach physics, chemistry and biology through everyday life experiences, especially by activities and observations from the kitchen. The experimental procedures can be performed by students in lower and upper secondary school at a very low cost and with safety. They propose an exploration of everyday culinary transformations from technical, technological and scientific points of view and also, more generally, from the cultural point of view.
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Contributor : Hervé This, Vo Kientza <>
Submitted on : Friday, May 21, 2021 - 11:51:51 AM
Last modification on : Tuesday, September 7, 2021 - 3:44:08 PM


  • HAL Id : hal-03232008, version 1


Marie-Claude Feore, Laure Fort, M.B. Mauhourat, Hervé This, Vo Kientza. "Science and Cooking Activities " for Secondary School Students. Handbook of Molecular Gastronomy, 2021, 9780429168703. ⟨hal-03232008⟩



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