What does E=mc2 really mean? What is DNA? What was the big bang? These scientific concepts have changed our perception of the world…but for many of us they remain mysteries, bits and pieces of information retained from classroom lectures but never truly understood. Now we can finally grasp the grandeur and complexity of these ideas, and their significance in our lives. Revised and updated to include the latest discoveries that are changing the way we view the world and the universe, this new edition of The Science Class You Wish You Had will take you on a journey through space and time—from the subatomic to the universal. It explains in a lively, accessible way what these milestones of scientific discovery mean and what direct impact they have on our lives today and will have in the future. For everyone interested in science, history, and biographies of extraordinary people—or anyone who wants to understand the workings of the physical world—this thorough and authoritative book is a perfect introduction to science’s most profound discoveries, and a testament to the triumph of human knowledge. Newton: Gravity and the Basic Laws of Physics Rutherford and Bohr: The Structure of the Atom Einstein: The Principle of Relativity Hubble: The Big Bang and the Formation of the Universe Darwin: Evolution and the Principle of Natural Selection Flemming and Mendel: The Cell and Genetics Watson and Crick: The Structure of the DNA Molecule

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Teacher's handbook for teaching science.

In this newly revised and expanded 2nd edition of Picture-Perfect Science Lessons, classroom veterans Karen Ansberry and Emily Morgan, who also coach teachers through nationwide workshops, offer time-crunched elementary educators comprehensive background notes to each chapter, new reading strategies, and show how to combine science and reading in a natural way with classroom-tested lessons in physical science, life science, and Earth and space science.

Your Science Classroom: Becoming an Elementary / Middle School Science Teacher, by authors M. Jenice "Dee" Goldston and Laura Downey, is a core teaching methods textbook for use in elementary and middle school science methods courses. Designed around a practical, "practice-what-you-teach" approach to methods instruction, the text is based on current constructivist philosophy, organized around 5E inquiry, and guided by the National Science Education Teaching Standards.