Chemistry of Cooking

Annotated Bibliography

Teacher Resources

• Wolke, Robert L., and Marlene Parrish. What Einstein told his cook: kitchen science explained. New York: W.W. Norton & Co., 2008. This book explains the basic science that happens in the kitchen with recipes associated with the science.
• "George Washington Carver." American Chemical Society. Accessed August 18, 2017. https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/carver.html.
• Carver, George Washington. How the Farmer Can Save His Sweet Potatoes: And Ways of Preparing Them for the Table. Tuskegee Institute Press, 1936. This is a sample bulletin published by Carver.
• Carver, George Washington. How to Make Sweet Potato Flour, Starch, Sugar, Bread and Mock Cocoanut. Tuskegee Normal and Industrial Institute, 1918.
• Carver, George Washington. How to grow the peanut and 105 ways of preparing it for human consumption. Eastern National Park and Monument Association for Tuskegee Institute, National Historical Site, George Washington Carver National Monument, 1983.
• Vorobiev, E., and F. Chemat. "Principles of physically assisted extractions and applications in the food, beverage and nutraceutical industries." Separation, extraction and concentration processes in the food, beverage and nutraceutical industries (2010): 71-108.
• Campos, Rodrigo, Michel Ollivon, and Alejandro G. Marangoni. "Molecular composition dynamics and structure of cocoa butter." Crystal Growth & Design 10, no. 1 (2009): 205-217. This article describes the chemical variations found in cocoa butter.
• ElKhori, Sandra, JR Jocelyn Paré, Jacqueline MR Bélanger, and Elevina Pérez. "The microwave-assisted process (MAP TM1): Extraction and determination of fat from cocoa powder and cocoa nibs." Journal of food engineering 79, no. 3 (2007): 1110-1114. This is the initial article that inspired the first activity in the unit.  Procedures for classroom use were adapted from this source.
• Myers, Brian J. Common Organic Solvents: Table of Properties. Accessed August 08, 2017. http://www.organicdivision.org/orig/organic_solvents.html.
• Vatai, G. "Separation technologies in the processing of fruit juices." Separation, extraction and concentration processes in the food, beverage and nutraceutical industries (2010): 381-394.
•  Skelhon, Thomas S., Patrik KA Olsson, Adam R. Morgan, and Stefan AF Bon. "High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content." Food & function 4, no. 9 (2013): 1314-1321.
•  Skelhon, Thomas S., Nadia Grossiord, Adam R. Morgan, and Stefan AF Bon. "Quiescent water-in-oil Pickering emulsions as a route toward healthier fruit juice infused chocolate confectionary." Journal of Materials Chemistry 22, no. 36 (2012): 19289-19295. This journal article inspired the last classroom activity for infusing juice into chocolate. Procedures were tested and adapted for classroom use.