Simon Field

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

In Culinary

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"With today's modern technology--LEDs, servomotors, motion sensors, speakers, and more--artwork can incorporate elements of light, sound, and motion for dramatic effects. Author and educator Simon Quellen Field has developed a primer for creative individuals looking for new ways to express themselves though electronically enhanced art"-- Provided by publisher.

Covers a wide variety of chemistry-related topics from simple to complex, including real-world examples and a dozen experiments to try at home.