University Libraries Promotion and Tenure Recognition

I loved this book for its humor and how the author introduced chemistry to an audience of primarily women via a cooking show in the 1960s. It was a revolutionary approach that encouraged women to think and ask questions way ahead of time. Instead of “vinegar” or “salt” she said “acetic acid” and “sodium chloride.” The author’s scientific knowledge was evident and intertwined with many wonderful laughs that were obvious to anyone in close proximity as I read the book.