Heston Blumenthal | Kitchen Chemistry

Tutorial & e-learning. July 24, 2011 by zhenia.
Heston Blumenthal | Kitchen Chemistry

Heston Blumenthal | Kitchen Chemistry
English | AVI | XVID 1064 kbps 25 fps | 720 x 576 | MP3 56 kbps 24 KHz Stereo | 1.03 GB
Genre: elearning

Kitchen Chemistry with Heston Blumenthal aired on Discovery Science 2007
The chemistry of food and cooking is just one example of the many roles chemistry plays in our everyday lives. This topic provides an exciting context for some familiar chemistry and a way to engage students with the subject. Kitchen Chemistry contains a wide variety of activities, from class practicals and demonstrations to reading comprehension and paper-based exercises. Each activity deals with an aspect of the chemistry of food and/or cooking. The material is suitable for a wide range of ages, from primary to post-16, and helps reinforce the idea that everything is made of chemicals and that there is no difference between 'man-made' and 'natural' chemicals.

Heston Blumenthal: "One of the most exciting things that has happened at my restaurant, The Fat Duck, recently is the Royal Society of Chemistry producing this resource for schools - Kitchen chemistry. It is based on taking a scientific approach to cooking - an activity that has traditionally been regarded as an art, rather than a science. Topics range from the simple (what is the role of salt in cooking vegetables?) to the complex (separating volatile flavour components in foods by gas chromatography mass spectrometry), to the 'just for fun' (breaking the world record for ice cream making by using liquid nitrogen as a coolant). What the RSC has done is to provide flexible material that teachers can 'dip into' that relates the chemistry that goes on in the home or restaurant kitchen to that which students learn about in the school curriculum.

Kitchen chemistry makes chemistry more accessible because it brings together scientific theory and everyday practicality. After all, we all know something about cooking even though we may not do it very often, and children are no different. When I left school I had no scientific background whatsoever. I have taught myself slowly and with much difficulty, so this new initiative is music to my ears. I just wish it had happened a few years earlier."

Heston Blumenthal, Chef and proprietor of The Fat Duck, from the introduction to Kitchen Chemistry

Heston Blumenthal | Kitchen Chemistry

Heston Blumenthal | Kitchen Chemistry

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