why
why should I use food and cooking to teach science?
Food is accessible, approachable, and universal.
Position Students as Resources of Knowledge
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Promotes a funds of knowledge approach, which positions students (and their families) as resources of knowledge that can be built on and celebrated
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Facilitates community-oriented learning because food plays a crucial role in almost all communities and cultures
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Provides opportunities for students to share their culture and identities
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Engages students to first explore scientific concepts using their everyday language, which can deepen understanding and proper use of scientific vocabulary
Students making brown butter rice krispie treats & customizing them with their own "mix-ins"
Make Science Learning More Accessible, Approachable, & Relevant
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Food is everywhere. Everyone- teachers, students, & families- bring their own experiences to the table.
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Lab procedures that look similar to a recipe are less intimidating, more approachable and interesting
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Lower-cost and more accessible materials and ingredients
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Opportunities to weave in interdisciplinary learning and engage students based on a wide variety of experiences including eating, gardening, and media.
Students analyzing gelling in popping boba
Encourage Meaningful Ways to "Do Science" & See What Science Can Be
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​Promote understanding of concepts while also building science practices and shaping student disposition about science
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Open opportunities for student agency, expression, and voice
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Transform phenomena from a passive to active experience- one where we use all of senses and have autonomy.
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Students may have more inclination and agency in designing their own experiments because foods may be more familiar and interesting to them
Students analyzing & preparing sourdough starters