Food Bibliography

Anno, Mitsumasa. Anno’s Magic Seeds. New York: Philomel Books, 1995. The reader is asked to perform a series of mathematical operations integrated into the story of a lazy man who plants magical seeds and reaps an increasingly abundant harvest.

Auch, Mary Jane, and Herm Auch. The Princess and the Pizza. New York: Holiday House, 2002. An out-of-work princess applies to become the bride of Prince Drupert, but first she must pass several tests, including a cooking contest.

Burns, Marilyn. Spaghetti and Meatballs for All! A Mathematical Story. New York: Scholastic Press, 1997. The seating for a family reunion gets complicated as people rearrange the tables and chairs to seat additional guests.

Cobb, Vicki, and Giulio Maestro. More Science Experiments You Can Eat. Philadelphia: Lippincott, 1979. Experiments with food demonstrate various scientific principles and produce edible results. Includes beef jerky, cottage cheese, synthetic cola and pudding.

D’Amico, Joan, Karen Eich Drummond, and Tina Cash-Walsh. The Science Chef Travels Around the World. New York: John Wiley, 1996. Introduces 14 countries, including Canada, Mexico and Brazil, and describes an experiment related to some basic food ingredient typical for each country. Also provides a recipe for a complete meal based on each food.

Demi. One Grain of Rice: A Mathematical Folktale. New York: Scholastic Press, 1997. A reward of one grain of rice doubles day by day into millions of grains of rice when a selfish raja is outwitted by a clever village girl.

Dobson, Christina, and Matthew Holmes. Pizza Counting. Watertown, MA: Charlesbridge, 2003. Decorated pizzas are used to introduce counting and fractions. Includes facts about pizza.

Gardner, Robert, and Jeff Brown. Kitchen Chemistry: Science Experiments to Do at Home. New York: J. Messner, 1982. Instructions for chemical experiments that can be done using the stove, refrigerator, counter, sink and materials commonly found in the kitchen.

Gifford, Scott, and Shmuel Thaler. Piece = Part = Portion. Berkeley: Tricycle Press, 2003. Explains how in the language of mathematics, fractions, decimals and percents are three different ways of describing the same parts of things.

Kenda, Margaret, and Phyllis S. Williams. Cooking Wizardry for Kids. New York: Barron’s, 1990. Instructions for nearly 200 creative kitchen projects, including a copper plating experiment, invisible ink, experiments with liquids and recipes for astronaut cookies.

Solheim, James, and Eric Brace. It’s Disgusting — And We Ate It! True Food Facts From Around the World — and Throughout History. New York: Simon & Shuster Books, 1997. A collection of poems, facts, statistics and stories about unusual foods and both contemporary and historical eating habits.

Tang, Greg, and Harry Briggs. The Grapes of Math: Mind Stretching Math Riddles. New York: Scholastic, 2001. Illustrated riddles introduce strategies for solving a variety of math problems using visual clues.

Zubrowski, Bernie, and Signe Hanson. Messing Around With Baking Chemistry. Boston: Little Brown, 1981. Presents experiments and projects to explore what happens when batter and dough turn into cake and bread. Emphasizes the properties of baking powder, baking soda and yeast.