The Chemistry of Cooking

Posted By:  Liz Goodrich
Date Posted:  6/3/2014

Chemistry is like CookingAccording to Christina Baxter, science teacher, “cooking is chemistry!” Baxter will lead two classes investigating the relationship between food and science as part of the “Literary Elements” Summer Reading Program. Participants can expect some hands-on activity with a tasty final product to sample. Class size is limited and registration is required. Register on-line at one of the links below or by calling 541/312-1032.

Thursday, June 12 • 6:00 p.m.
East Bend Library

Tuesday, July 8 • 1:00 p.m.
Sisters Library

“Chemistry and cooking have everything in common, you can't really have one without the other,” says Baxter. “Food is just groups of atoms like carbon, hydrogen, oxygen and nitrogen, that have been arranged into macromolecules to form the carbohydrates, proteins and fats that we cook with.” Baxter says that learning about the chemical and physical properties of ingredients that we use in cooking can lead to a better understanding of the cooking process and better control in the kitchen.

Baxter has been teaching science at Redmond Proficiency Academy, a public charter school, for the past five years. She designed a Chemistry of Cooking class during her second year of teaching as a way to combine one of her favorite hobbies, cooking, with her love of science. “In one of my Chemistry of Cooking classes at RPA, I taught high school students how to make meringue cookies—it took some time but they persevered and the cookies turned out great!”

For more information about this or other library programs, please call 312-1032 or visit People with disabilities needing accommodations (alternative formats, seating or auxiliary aides) should contact Liz at 312-1032.

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