Resources
References for Teachers
"High fructose corn syrup vs. sugar." Reactions: The American Chemical Society undergraduate blog (web log), February 6, 2013. Accessed July 17, 2017. https://acsundergrad.wordpress.com/2013/02/.
"Rock Candy Recipe | Exploratorium." Exploratorium: the museum of science, art and human perception. Accessed July 13, 2017. http://www.exploratorium.edu/cooking/candy/recipe-rockcandy.html.
Abbott, Elizabeth. Sugar a bittersweet history. New York: Duckworth Overlook Pr, 2010.
This historical account thoroughly dissects sugar’s influential role in shaping social, political, and economic affairs.
Aronson, Marc. Sugar changed the world: a story of magic, spice, slavery, freedom, and science. Boston: Houghton Mifflin Harcourt, 2010.
Barham, Peter. Science of cooking. New York: Springer, 2001.
This is a particularly illuminating book that clearly explains the scientific principles behind critical aspects of cooking. There are suggested experiments that correspond to the ideas discussed within the chapters.
Buldu, Mehmet. "Young children’s perceptions of scientists: a preliminary study." Educational Research 48.1 (2006): 121-32. Web.
Crosby, Guy. The science of good cooking: master 50 simple concepts to enjoy a lifetime of success in the kitchen. Brookline, MA: Americas Test Kitchen, 2012.
By highlighting critical techniques and providing ample, fool-proof recipes, this detailed text is the perfect companion for the intrepid home cook.
Edwards, W. P. The science of sugar confectionery. Cambridge: RSC Pub., 2007. Web.
Fennema, Owen R. Food Chemistry. New York: Marcel Dekker, 1996.
This foundational text provides robust information on food science. Detailed explanations provide technical background on food chemistry.
Kimmerle, Beth. Candy: the sweet history. Portland, OR: Collectors Press, 2007.
Klentschy, Michael P. Using science notebooks in elementary classrooms. Arlington, VA: National Science Teachers Association, 2008.
Kowitt, Beth. "The hunt for the perfect sugar." Fortune, February 22, 2017. Accessed June 08, 2017. http://fortune.com/2017/02/22/sugar-stevia-low-calorie-sweetener/.
McGee, Harold. On food and cooking: the science and lore of the kitchen. New York: Scribner, 1984.
With explanations that lead to an encompassing scientific overview, this text serves as an authoritative source for all matters concerning food.
McWilliams, Margaret. Foods: experimental perspectives. Upper Saddle River, NJ: Merrill, 1993.
Mintz, Sidney W. Sweetness and power. New York: Viking, 1985.
Parks, Stella. "Made-From-Scratch Caramel Apples Recipe." Serious Eats. Accessed June 6, 2017. http://www.seriouseats.com/recipes/2016/10/homemade-caramel-apple-recipe.html.
Richardson, Tim. Sweets. New York: Bloomsbury, 2002.
Sitwell, William. A history of food in 100 recipes. London: William Collins, 2015.
By focusing on a hundred dishes that mark significant culinary milestones, this text provides an interesting narrative for the development of cuisines. Images, anecdotes, and recipes support a captivating interpretation of food history.
Taubes, Gary. "Is sugar toxic?" The New York Times Magazine, April 13, 2011. Accessed May 18, 2017. http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html.
United States. Centers for Disease Control and Prevention. Consumption of Added Sugars Among U.S. Adults, 2005–2010. By R. Bethene Ervin and Cynthia L. Ogden. May 2013. Accessed July 11, 2017. https://www.cdc.gov/nchs/data/databriefs/db122.pdf.
United States. Centers for Disease Control and Prevention. Consumption of Added Sugar Among U.S. Children and Adolescents, 2005–2008. By R. Bethene. Ervin, Brian K. Kit, Margaret D. Carroll, and Cynthia L. Ogden. March 2012. Accessed July 11, 2017. https://www.cdc.gov/nchs/data/databriefs/db87.pdf.
United States. Centers for Disease Control and Prevention. Know Your Limit for Added Sugars. September 27, 2016. Accessed July 8, 2017. https://www.cdc.gov/nutrition/data-statistics/know-your-limit-for-added-sugars.html.
United States. United States Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th ed. December 2015. Accessed June 29, 2017. https://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdf.
United States. United States Department of Agriculture. Economic Research Service. Sugar & Sweeteners. April 28, 2017. Accessed July 17, 2017. https://www.ers.usda.gov/topics/crops/sugar-sweeteners/background/.
Vileisis, Ann. Kitchen literacy: how we lost knowledge of where food comes from and why we need to get it back. Washington: Island Press/Shearwater Books, 2008.
Wolf, Burton. What we eat: the true story of why we put sugar in our coffee and ketchup on our fries. San Diego, CA: Tehabi , 2002.
Wolke, Robert. What Einstein told his cook: kitchen science explained. New York: W.W. Norton & Co., 2008.
By responding to a series of questions oriented around culinary topics of interest, this text engagingly provides explanations that are rooted in science to cooking quandaries. This text is a great initial reference for developing a scientific understanding of cooking, and it even includes recipes that incorporate the highlighted scientific principles.
World Health Organization. Guideline: Sugar intake for adults and children. 2015. Accessed June 19, 2017. http://apps.who.int/iris/bitstream/10665/149782/1/9789241549028_eng.pdf?ua=1.
Yang, Quanhe, Zefeng Zhang, Edward W. Gregg, W. Dana Flanders, Robert Merritt, and Frank B. Hu. "Added sugar intake and cardiovascular diseases mortality among US adults." JAMA Internal Medicine, February 3, 2014, 516-24. Accessed July 18, 2017. doi:doi:10.1001/jamainternmed.2013.13563.
References for Students
Science of Candy: Rock Candy: What’s Going On? Accessed July 13, 2017. https://www.exploratorium.edu/cooking/candy/rock-pop.html.
This electronic resource uses student-friendly language to explain how rock candy is made.
Swain, Ruth Freeman. How sweet it is (and was): the history of candy(JN). NY: Holiday House, 2003.
Illustrated with entertaining images and brimming with interesting facts, this text provides children with an engaging history of sugar and candy.
Materials List
The following is a summary of materials that are needed in this unit. The initial activity on dissolving sugar will require: measuring spoons, measuring cups, sugar, water, spoons, and containers large enough for students to dissolve sugar in a cup of water. The growing sugar crystals exploration will need: water, sugar, a heat source, a stirring spoon, a three-quart saucepan, a scale, jars to hold sugar solution, and suspension materials where the crystals will form (e.g. string, wooden craft sticks). To represent the amount of sugar in packaged foods you will need sugar cubes and calculators. The next activity on detecting sugar in sodas will need twelve-ounce cans of diet and regular soda, water, and containers. The final activity on caramel apples will need the following materials: apples, water, sugar, heavy cream, skewers, wax paper, a three-quart saucepan, a stirring spoon, measuring spoons, measuring cups, a candy thermometer, and a heat source.
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