Barham, Peter. The Science of Cooking. Germany: Springer-Verlag Berlin Heidelberg, 2001. This explains the scientific principals that affect cooking in easy to read format.
Bosak, Susan B. Science Is....Canada: Webcom Limited, 1991. This is a large, user-friendly collection of science experiments with short explanations of scientific principles.
Carolina Press. STC Teacher's Guide: Liquids and Solids. Burlington, NC: Carolina Biological Supply Company, 2005. This describes lessons and objectives for sorting activities involving liquids and solids separately.
Chu, Michael, "Homemade Mayonnaise," Cooking for Engineers, http://www.cookingforengineers.com/recipe/43/Homemade-Mayonnaise
This website provides concise and clear directions on how to make mayonnaise.
Doris, Ellen. Doing What Scientists Do. New Hampshire: Heinemann, 1991. This is an excellent resource on teaching science with inquiry, especially for new teachers.
Edinformatics.com, "Suspensions and Colloids," http://www.edinformatics.com/math_science/suspensions_colloids.htm This site has a useful chart showing different types of suspensions.
Heddle, Rebecca. Science in the Kitchen. London, England: Usborne Publishing Ltd, 1992. This has fun kitchen experiments and activities for home or school.
Gega, Peter C. Science in Elementary Education. New Jersey: Prentice Hall, 1990. This is a comprehensive science book with easy to read information on most elementary science concepts and some experiments to go with them.
Hirschfeld, Robert and Nancy White. Kids' Science: Creative Experiences for Hands on Fun. Vermont:Williamson Publishing, 1995. This book is filled with fun experiments designed for children ages 4 to 10 and informational reading geared for older children, parents, or teachers to read to the children.
Jaworski, Stephanie. "Chocolate Sauce Recipe," http://www.joyofbaking.com/ChocolateSauce.html A delicious idea for melted chocolate.
McGee, Harold.On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. This is a very informative, somewhat technical but fairly easy to read book with information about most foods.
National Science Foundation Science and Technology Center for Environmentally Responsible Solvents and Processes (CERSP), "Oobleck," http://www.science-house.org/CO2/activities/polymer/oobleck.html This site gives a recipe for "oobleck" which is called "magic mud" in this unit and explains why it acts the way it does.
Nye, Bill. Bill Nye the Science Guy's Big Blast of Science. Cambridge, Massachusettes: Perseus Books, 1993.This has detailed and easy to read information on the scientific method and many science concepts, including matter.
Penrose, Gordon. 1987. Magic Mud and Other Great Experiments. New York: Simon & Schuster, 1987. This has lots of experiments and science magic tricks.
Science and Engineering Experiments for Kids."Solids, Liquids, Gases." http://www.msm.cam.ac.uk/SeeK/solid.htm This web site offers and excellent introductory lesson.
VanCleave, Janice. Janice VanCleave's 200 Gooey, Slippery, Slimy, Weird and Fun Experiments. New York: John Wiley & Sons, 1993. A book of excellent, fun experiments.
