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 I do enjoy a potter in the kitchen. What’s got me buzzing is the sheer overlap with the science curriculum. Weights and volumes? That’s measurement skills right there. Nutrition? Hello, biology. Food hygiene? Microbiology in action. The synergies between food and science departments are as rich as a chocolate fondant.
I have recently listened to the radio 4 Curious Cases episode about baking a cake (see here - click on the link to the Curious Cake Off at the bottom for the podcast) The episode is a goldmine for budding scientists and bakers alike. It explains the science behind fluffy sponges, crispy crusts, and the alchemy of cake-making. It's definitely got potential as a homework task for either food or science:
- Listen to the Podcast: Discover the key elements of baking.
- Investigate: Summarise what they’ve learned about the science of cakes.
- Experiment: Design their own cake-off fair test. What happens when you swap butter for oil or use baking powder instead of soda?
Imagine the smell of learning (literally) wafting through the school corridors!