Too many years ago, at a job interview for a research scientist post, I remember being asked if I was a good cook - and naively answering no.... somehow I still got the post, but the parallels between science practical work and cooking are clear to me now, if not to the 20 year old me. Cooking is all about chemical reactions that you can smell, taste, and (sometimes) burn. From emulsions in mayonnaise to the volcanic eruptions of baking soda in a cake, it’s a hands-on way to see chemical reactions in action - have a look at these excellent videos by Dr Joanna Buckley here .
Recently, I started teaching food to a Year 9 group. Now, I’m no Mary Berry, but ...