Kitchen Chemistry


NISE Network product
Kitchen Chemistry


“Kitchen Chemistry” is a live stage presentation about recognizing and exploring the science that we practice every day in our very own homes. We take a look at the chemistry behind a seemingly simple bowl of spaghetti – from boiling water, to the behavior of starches and lubricants both on the macro- and nanoscale, to the nanosensors that determine our perception of taste and smell; how cooking is a complex chemistry, and how we are complex in the ways we experience our food. The presentation consists of multiple demonstrations, many including audience participation.


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Creative Commons license image
Creative Commons
Attribution Non-Commercial Share Alike


Physical science: 

K-4: Light, heat, electricity, and magnetism
K-4: Properties of objects and materials
5-8: Properties and changes of properties in matter
9-12: Chemical reactions
9-12: Structure and properties of matter

Science as inquiry: 

K-4: Abilities necessary to do scientific inquiry
K-4: Understanding about scientific inquiry
5-8: Abilities necessary to do scientific inquiry
5-8: Understanding about scientific inquiry
9-12: Abilities necessary to do scientific inquiry
9-12: Understanding about scientific inquiry


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