Science You Can Eat: Putting What We Eat Under the Microscope

Ages 7 to 11, Grades 2 to 6

Discover the seriously impressive science that goes on every time you cook or eat.

This children’s book explores the science of food by asking questions you’re hungry to know the answers to, and putting them to the test through fun experiments.

Science You Can Eat will transform your kitchen into a lab through fun food experiments. Cooking is chemistry, and the fun science experiments – such as tricking your taste buds, making slime taste delicious, and investigating some of the strangest flavors around will prove it. This exciting kid’s book tackles all the tasty science questions you have about food, plus plenty more that you hadn’t thought of! Once you understand science, you understand food, so find out why popcorn go “pop” as you test it out for yourself, explore how taste is affected by smell, then discover whether eating insects is the future of food.

Examining interesting ingredients and exciting eating, as well as peeking into the future of food, Science You Can Eat helps you understand what’s happening with our food and why. Each page is guaranteed to leave you hungry for more.

About the Author

Stefan Gates is a writer, presenter and food adventurer with a mission to "make food fascinating". Stefan has written nine books on food and science, including Incredible Edibles and Gastronaut. He has also written and presented 20 TV series including Gastronuts and Incredible Edibles (CBBC), Food Factory (BBC1), Cooking in the Danger Zone (BBC2) and Can Eating Insects Save the World? (BBC4). Find out more at www.gastronautTV.com.

Author Residence: London

Author Hometown: London