I think the kitchen is probably where my fascination with chemistry got its start. Cooking, baking and eating are some of the first (and best) interactions we have with science. Plus, the science behind our food is super relevant, making it particularly interesting to anyone who eats (i.e. everyone). I was really excited when I found this video from American University about a course they have for non-science majors:
I wish every college and university offered more courses like this one. It would help bridge that gap between the humanities and sciences, and maybe even convince more students to major in fields like chemistry, biology, and physics.
More to come on cooking tomorrow : )