Curricular Resources > 2009 Volume III > Unit 12 (09.03.12) > Section 20

Science and Engineering in the Kitchen

Mixing It Up!

Huwerl Thornton, Jr.

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Bibliography

Barham, Peter. The Science of Cooking. New York: Springer, 2001.

Kaiser, Andy. Digital Bits®: Technology Column. April 27, 2008. http://www.andybrain.com/sciencelab/2008/04/27/1-cup-and-1-cup-does-not-make-two-cups-experiment-with-solutions/#more-131 (accessed June 2009).

McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. 2nd . New York: Scribner, 2004.

New York Times. About.Com. 1996. http://chemistry.about.com/od/chemistryglossary/a/solutiondef.htm (accessed June 2009).

Wikipedia. 2001. http://en.wikipedia.org/wiki/Solution (accessed June 2009).

Wikipedia. January 10, 2001. http://en.wikipedia.org/wiki/Gel (accessed June 2009).

Wikipedia. January 10, 2001. http://en.wikipedia.org/wiki/Foam (accessed June 2009).

Wikipedia. January 10, 2001. http://en.wikipedia.org/wiki/Emulsion (accessed June 2009).

Wikipedia. January 10, 2001. http://en.wikipedia.org/wiki/Surfactant (accessed June 2009).

Wikipedia. January 10, 2001. http://en.wikipedia.org/wiki/Suspension (chemistry) (accessed June 2009).

Wolke, Robert L. What Einstein Told His Cook: Kitchen Science Explained. 1st. New York: W. W. Norton & Company, 2002.

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