title: Edible Science: Experiments You Can Eat
author: Jodi Wheeler-Toppen
description: "...encourages kids to grab a beaker, pick up a whisk and cook up some science fun. Using food as the tools or even the ingredients, culinary-minded kids become scientists in the kitchen...Adults and kids will have fun with this innovative new book." <b><i>-- Epicurious.com</i></b><br /><br /><br />"With the right know-how, any kind of cooking can be studied as a science experiment, but National Geographic takes that idea a few steps further...youll never again make couscous or beef jerky without thinking about osmosis." <i><b>-- Austin American-Statesman</b></i><br /><br />"This eye-catching, step-by-step manual is backed up by online resources and will be of interest to home and classroom experimenters.<i><b> Booklist</b></i><br /><br /><br /><br />.
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  Edible Films and Coatings for Food Applications
  
  
  Milda E. Embuscado ● Kerry C. Huber
  
  
  Editors
  
  
  Edible Films and Coatings
  
  
  for Food Applications
  
  
  _Editors_
  
  
  Milda E. Embuscado
  
  
  Kerry C. Huber
  
  
  Materials and Process Technology
  
  
  School of Food Science
  
  
  McCormick and Co. Inc.
  
  
  College of Agricultural and Life Sciences
  
  
  Hunt Valley, MD
  
  
  University of Idaho
  
  
  USA
  
  
  Moscow, ID
  
  
  Milda_Embuscado@mccormick.com
  
  
  USA
  
  
  
  
  
  huberk@uidaho.edu
  
  
  ISBN 978-0-387-92823-4
  
  
  e-ISBN 978-0-387-92824-1
  
  
  DOI 10.1007/978-0-387-92824-1
  
  
  Springer Dordrecht Heidelberg London New York
  
  
  Library of Congress Control Number: 2009928236
  
  
  © Springer Science+Business Media, LLC 2009
  
  
  All rights reserved. This work may not be translated or copied in whole or in
  part without the written permission of the publisher (Springer
  Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA),
  except for brief excerpts in connection with reviews or scholarly anal