Kids, cooking, and chemistry
I ran across this article on the NYTimes site, Kitchen Chemistry for Middle Schoolers. I wish this class had been around back when I was a kid (and had to walk six miles to school each day, in the snow, uphill and barefoot).
The curriculum, Kitchen Science Investigators, was developed by Christina Gardner and Tamara Clegg, who are working towards computer science doctorates at Georgia Tech's School of Interactive Computing. The article says that students prepared dishes while also experimenting with the ingredients, such as using yeast to blow up a balloon and make pizza crust rise. This class would be a perfect way to combine my desire to teach my daughter how to cook with her desire to become a "mad scientist" when she grows up.
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