Culinary sciences for the enhancement of the public understanding of science

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Food and cooking provide a unique setting for public outreach to all age groups with a focus on the enhancement of the public understanding of the importance of science for society and the way we as humans perceive each other and the world at large. In many countries in the Western world, the general public understanding of science, in particular the natural and technical sciences, appears to be rather poor. Elementary and high-school students are exposed to the sciences in the classroom, but there is no need to hide the fact that some find science classes boring and in many cases, more difficult than other parts of the school curriculum. One of the more powerful modes of carrying out science outreach is by implementing various models of so-called ‘bridge building’.
Original languageEnglish
Title of host publicationCRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications
EditorsRóisín M. Burke, Alan L. Kelly, Christophe Lavelle, Hervé This vo Kientza
Number of pages4
Place of PublicationNew York
PublisherCRC Press
Publication date2021
ISBN (Electronic)9780429168703
Publication statusPublished - 2021

ID: 221749783