You do not have to be a scientist to understand food. Why do we cream and beat eggs? Where does the heat in hot peppers come from? Why does bread rise? These are just a few of the questions we ask to illustrate that science lives in the kitchen and on the dinner table as well as in the laboratory.
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ISBN UPC: |
1557409625 |
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Format: |
DVD |
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Copyright: |
2000 |
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Length: |
20 minutes |