Since 2000 the Journal staff has been publishing a feature entitled “JCE Resources” on various topics. In the October 2000 issue, Erica Jacobsen published a resource article highlighting materials on food chemistry found in past issues of JCE. This article lists classroom activities, articles, and software publications useful for teaching the science of food.

The Journal also lists textbooks in various fields in the ChemEd Resource Shelf section. The Food Chemistry section lists 10 textbooks including Food: The Chemistry of its Components, 4th ed., by T. P. Coultate; Springer, 2002; Kitchen Chemistry by T. Lister and H. Blumenthal, Springer, 2005; and Food Chemistry: A Laboratory Manual by D. D. Miller, Wiley, 1998.

Since 1995 Hal Harris has recommended and described contemporary books and articles about topics that may be helpful to chemistry instructors. The feature is called Hal’s Picks. Searching on food resulted in 11 books and articles, including “Naturally Dangerous: Surprising Facts about Food, Health, and the Environment” by M. Gladwell in The New Yorker, Sep 10, 2001; “Why McDonald’s Fries Taste So Good” by E. Schlosser in The Atlantic Monthly, Jan 2001; “Department of Food Science—The Search for Sweet: The Tricky Technology of Sugar Substitutes” by B. Bilger in The New Yorker, May 22, 2006; That’s the Way the Cookie Crumbles: 62 New Commentaries on the Fascinating Chemistry of Everyday Life by J. Schwarcz, ECW Press, 2002; The China Study: The Most Comprehensive Study of Nutrition Ever Conducted by T. C. Campbell and T. M. Campbell, II, Benbella Books, 2005.

Finally on the JCE Web site there is a link to the National Science Digital Library (NSDL). This site also has resources that pertain to food chemistry. By searching on “food chemistry” in the K–12 tab, the Kitchen Science Wiki page comes up with some good resources, including The Accidental Scientist and Food and Science: Cook and Eat Chemistry.