Processos fisicoquímics a la cuina

Authors

  • Pere Castells Esqué

Abstract

This article presents a science and cooking workshop aimed at secondary students conducted by the Fundació Alícia. In the workshop «Discovering culinary phenomena» students experienced processes of osmosis and cooking. The kitchen and food is certainly a good context for promoting the learning of science and specific concepts related to chemistry, and science in general. The article provides the material for students, information for teachers and reflections on the development of the workshop. In previous issues the author has written about emulsions and about gelling processes.

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Published

2011-01-24

Issue

No. 7 (2010)

Section

Química i societat

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