Children, cuisine, culture, and science
 
Cooking and eating are the most intimate of everyday practices. A rich and integrated science curriculum could be developed just from the perspective of food. Because nearly all children are interested in food, this course most definitely addresses the conference theme of  “Hooking Kids on Science.” Food commands prominence in the areas of health, nutrition, physiology, photosynthesis, and ecology; and children need to be at the center of these topics in a science curriculum that is relevant to their lives. Countless physical and chemical phenomena appear in cooking; all are exceptionally relevant and salient for children. Because many children identify strongly with their home cuisines, specific examples for study that carry high interest can be gleaned from any classroom, anywhere. The inspirations for this session range from Jearl Walker’s wonderful explorations of cooking when he authored the Amateur Scientist to the Navajo child who asked his teacher during a KWL for his class’ study of matter, “Is fry bread a chemical reaction?” In this course, we will look specifically at the diversity of techniques for preparing botanical infusions like coffee and tea. We will also explore the physical, chemical, botanical, and cultural aspects of various flours, flatbreads, pancakes, and fritters. Examples include roti canai from Malaysia beans akara from Sierra Leone, chapatti from India, tortilla from Mexico, and hush puppies from the American South. This will certainly be a hands-on course.