Reviews for Analog Essays on Science

The average rating for Analog Essays on Science based on 2 reviews is 3 stars.

Review # 1 was written on 2015-02-08 00:00:00 Tony Urban Perhaps a tiny bit overly verbose at times, but generally sufficiently engagingly fun and educationally informative, in my humble opinion, Tina L. Seelig generally does a pretty awesome job with her Incredible Edible Science, describing in a young reader, in a child friendly and enlightening manner and format how preparing food, how making a given recipe is actually mostly hardcore science and that much of what happens in the kitchen when we engage in cookery is in fact totally based on chemistry (on for example combining acids with bases, on making emulsions and suspensions and that while water boils at one hundred degrees Celsius, other liquids will of course have higher or lower boiling points). A combination of basic science facts regarding cooking and embellished with a tasty array of recipes for readers, for children to try on their own or with adult supervision (but unfortunately also with no photographs of the finished products and I equally do tend to find Lynn Brunelle’s accompanying artwork rather cartoon like and not serious enough for the topic at hand, and often just too silly and garish for my aesthetic tastes), for me, Incredible Edible Science is most definitely a solid, fun and educational three stars. And indeed, with the main reasons for me not yet considering four stars for Incredible Edible Science being that for one, in the section about gelatine, Tina L. Seelig really should be mentioning that traditional gelatine is made from bones (and to also provide vegan, vegetarian alternatives such as agar agar), and for two, that while the included glossary at the back of Incredible Edible Science sure is appreciated, in my opinion, an included bibliography with suggestions for further reading and research would certainly much increase the teaching and learning value of this otherwise oh so informative and full with scientific facts filled tome.

Review # 2 was written on 2015-07-12 00:00:00 Daniel Spindel Skimming for discussion of children's cookbooks: Even though I didn't read every word, and even though I've been cooking for decades, I did learn a few things: Emulsifiers include yogurt, mustard, egg yolk, honey, and dried herbs. Hence a recipe for honey-mustard salad dressing, Baking soda is a base. Baking powder is baking soda plus acid. Hence a recipe for buttermilk raisin muffins. A discussion of why popcorn pops leads to a recipe for popcorn nachos. I wish I had a child to share this science book with. How fun to go with the idea that a kitchen is much like a chemistry lab! Highly recommended to families whether for homeschooling or enrichment.