Food: 25 Amazing Projects Investigate the History and Science of What We Eat

Reilly, Kathleen M.

ISBN 10: 193467060X / ISBN 13: 9781934670606

Published by Nomad Press, 2010

About this Item

Seller Inventory # 193467060X-3-35939864

Bibliographic Details

• Title: Food: 25 Amazing Projects Investigate the History and Science of What We Eat
• Publisher: Nomad Press
• Publication Date: 2010
• Language: English
• ISBN 10: 193467060X
• ISBN 13: 9781934670606
• Binding: hardcover
• Illustrator: Rizvi, Farah
• Condition: Good
• Weight: 18 ounces

About this title

Synopsis

From the minute life begins, food makes you strong, helps you grow, and gives you energy. But do you take that ham sandwich for granted? You might not give a lot of thought to where your food comes from, how it got to you, what’s really in it, or what it does for you. Food: 25 Amazing Projects Investigate the History and Science of What We Eat gives kids some “food for thought” as they dive into exciting projects about the incredible world of food. Kids will have fun learning about all aspects of food in our daily lives—how vegetarians balance their diet, how some cultures rose and fell based on a single food source, the route from farm to market, how eating locally makes an impact, and much more.

About the Author

Kathleen Reilly has written several books for Nomad Press, including Planet Earth: 25 Environmental Projects You Can Build Yourself; The Human Body: 25 Fantastic Projects Illuminate How the Body Works; Explore Weather and Climate! with 25 Projects; and Natural Disasters: Investigate Earth’s Most Destructive Forces with 25 Projects. She is an award-winning author of several other science books for kids and is a contributor to dozens of publications, including Better Homes & Gardens, Family Circle, Family Fun, National Geographic Kids, and Parents. Kate lives in Raleigh, NC.

Farah Rizvi is a graphic designer and an illustrator. She moved to the United States in 2000 and received her bachelor's degree in graphic design with a concentration in French from Colby-Sawyer College.