GOURMET LAB: THE SCIENTIFIC PRINCIPLES BEHIND YOUR FAVORITE FOODS
Book ID/图书代码： 09653014B72314
English Summary/英文概要： Hands-on, inquiry-based, and relevant to every student’s life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6-12. This collection of 15 hands-on experiments, each of which includes a full set of both student and teacher pages, challenges students take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.
The Teacher pages include Standards addressed in each lab, a vocabulary list, safety protocols, materials required, procedures, data analysis, student questions answer key, and conclusions and connections to spur wrap-up class discussions. Cross-curricular notes are also included to highlight a lesson’s connection to subjects such as math and literacy. Finally, optional extensions for both middle school and high school levels detail how to explore each concept further. What better topic than food to engage students to explore science in the natural world?
Chinese Summary/中文概要： 《美食实验室》是动手和探究式的，并适用于每一个学生的生活，为6-12年级的科学教师提供了活动的完整列表。本书收集了15个实验，其中包括一套完整的学生和教师内容，挑战学生担任科学家和厨师的角色，教他们煮东西和烤东西，从化学，生物学和物理学更好的理解科学的概念。通过蒸煮食用物品如饼和奶油，学生有机会了解固体物质的物理变化，酸和碱，生物化学和分子结构。
老师的内容包括每个实验室处理标准，词汇表，安全协议，所需材料，程序，数据分析，学生问题的答案和结论，以及连接到课堂总结的讨论。跨课程笔记也包括突出一个课程的连接科目如数学和文学。最后可选的扩展为中学生和高中生详细介绍了如何进一步探索每一个概念。还什么比食物更好的话题来让学生参与探索自然世界中的科学？(LNL)
Awards/获奖情况：我是一位家政老师，我想在我的课堂上突出烹饪的科学。我认为这对于学生在核心课堂上做什么以及我在课堂上做什么非常重要。实践活动符合孩子们学习数学和科学等的理论。这本书是帮助我实现自己的目标的关键。我给七年级的老师看了这本书，虽然我们没有时间协调合作，但是她和我的科学学生可以利用这本书中的项目这就是我们的目的。这是一本非常棒的书。
I am a home Ec teacher and I want to highlight the science of cooking in my class room. I feel it important to tie what the kids are doing in their core classes to what I am doing in my room. The practical meet the theory of what the kids are learning in math, science, etc. this book is key to helping me achieve my goal. I gave it to a 7th grade teacher to look over and while we have not had time to coordinate a collaborative effort where her science kids and mine could make use of the projects in this book it is a goal of ours. Nice book.
About the Author/作者介绍： 年轻的莎拉•里夫斯•扬是来自犹他州盐湖城的罗兰霍尔中学的八年级的一个自然科学老师。除了教学外，扬还作为威斯特敏斯特学院的兼职教授继续参与学术领域，在该校她教硕士生中级科学。她也是教师培训学院的项目主管，这是一个与威斯特敏斯特学院和罗兰霍尔中学合作的艺术大师的教学计划，为西部的职前教师创造了一个独一无二的学习环境。她还教中学的女子足球，篮球和排球。
扬已经在“NSTA科学范围”上发表过文章，并出席地方和国家的会议，参与了几个专业发展研究员。她最近出版的书是《美食实验室：你最喜欢的食物背后的科学原理》。本书收集了15个实验，其中包括一套完整的学生和教师内容，挑战学生担任科学家和厨师的角色，教他们煮东西和烤东西，从化学，生物学和物理学更好的理解科学的概念。她是弗吉尼亚州纽波特纽斯杰佛逊实验室的“学校创造老师科学家”的前成员，美国国家航空航天局的太阳系教育家以及”空间基础“的教师联络人。
扬致力于激发下一代科学家。作为一名教师，她通过提供如何在日常世界体现科学内容的例子培养了学生的好奇心。从吃东西时使用的简单机器到声音的不准确性，以及观看“星球大战”的剪辑时的空间运动，扬以创新的见解将这些观念与学生的日常生活联系起来。她热衷于所有学生的科学教育，努力帮助大家找到自己的“内在的科学”。
扬目前是“科学和工程部门”的美国国家科学基金会的“艾伯特•爱因斯坦杰出教育家”的成员。
Sarah Reeves Young is an 8th grade physical science teacher from Rowland Hall Middle School in Salt Lake City, Utah. Aside from her work in the classroom, Young continue to be involved in the academic realm as an adjunct professor for Westminster College where she teaches their Masters students in secondary science methods. She is also the Program Director for the Teacher Training Institute, which is a collaborative Master of Arts in Teaching program with Westminster College and Rowland Hall that creates a unique learning environment for pre-service teachers in the Intermountain West. She also coaches middle school girl’s volleyball, basketball, and soccer.
Young has published in NSTA Science Scope, presented at local and national conferences, and participated in several professional development institutes. She recently published a book titled Gourmet Lab: The Scientific Principles Behind Your Favorite Foods. This collection of 15 hands-on experiments--each of which includes a full set of both student and teacher pages--challenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. She is a former Academies Creating Teacher Scientists fellow with the Jefferson Lab in Newport News, Virginia, Solar System Educator with NASA, and a Space Foundation Teacher Liaison.
Young is dedicated to inspiring the next generation of scientists. As a teacher, she fosters students’ natural curiosity by providing examples of how the science content from class is reflected in the everyday world around them. From the simple machines used while eating, to the inaccuracy of sound and motion in space while watching a "Star Wars" clip, Young uses creative insights to connect these concepts to the daily lives of students. She is passionate about science education for all students, and strives to help everyone find their "inner scientist".
Young is currently serving as an Albert Einstein Distinguished Educator Fellow at the National Science Foundation in the Office of Science and Engineering.
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