Session S44a (Tuesday, 9:30am, Wartik 111)

P407: Home economics as an overlooked resource for chemistry of food and cooking courses

Anne Glenn, Gail Webster (Guilford College, USA)

Many chemists are unaware that Ellen Richards, a chemist who wanted to use science to help women in their primary role at the time of homemaker, started the field of home economics in the late 19th century.  Research in the field of home economics is very applicable to a course on the chemistry of food and cooking, but it’s not the first subject most chemists would think to search in developing such a course.  The textbook “Experimental Cookery, From the Chemical and Physical Standpoint” by Belle Lowe was once a standard text in home economics courses at colleges and universities across the country. We will discuss the information available in this textbook that is very useful in developing food chemistry labs, and give a specific example of lab developed for our “Chemistry of Food and Cooking” course based on the physical and chemical properties of eggs.

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