Carolyn Fisher – författare

A funny, smart and delightfully original way to teach kids about units of measure.

When Supersaurus claims to be the longest animal, Blue Whale begs to differ. The two animals debate who is longer until Inchworm (who happens to be exactly one inch long) enters the scene and offers to measure them both. The animals agree and decide the loser will treat the winner to lunch. Inchworm inches along the entire length of Blue Whale, who measures 1300 inches long. But the measuring took so long that Inchworm has no time to measure Supersaurus. Luckily, Centipede (who happens to be exactly one centimeter long) offers to measure all 3302 centimeters of Supersaurus. Great! Except centimeters are different units of measure from inches. Will the two ever figure out who won?

Award-winning author and illustrator Carolyn Fisher delivers a new and incredibly original way to introduce measurement to kids. The book has cross-curriculum applications in mathematics, life science and social-emotional learning, and is the perfect choice for educators looking to combine math and social-emotional learning in the classroom. The content covers both metric and customary systems and has been reviewed by a math curriculum expert. Back matter includes more information about the animals in the book and about other units of measure.

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist''s bookshelf.

How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation and processing change the flavours of foods? Food Flavours answers these questions and much more, in a clear and understandable manner, describing the composition of flavour compounds and the contributions they make to our sensory experiences. The book begins with the chemical reactions by which chemical compounds develop in plants, and continues through the processing and preparation of foods. It then turns to our chemical sensory systems to describe the recognition and neural processing of these compounds in the nervous system, and the reactions that we have to flavours. The way that chemical qualities give foods their characteristic flavours, and the ways various methods of food preparation and preservation affect those compounds and the resulting flavours are dealt with in detail, both from a chemical and a biological aspect. Throughout, Food Flavours provides special in-depth coverage of taste/odour physiology, and it contains a unique chapter providing a learning and problem-solving technique that will prove invaluable to students in all areas of food science, as well as in biological, organic and analytical chemistry, and will be a good addition to any food technologist''s bookshelf.