Bad Feminist's post about home economics classes reminded me of the coolest book I have ever laid eyes on, Food Chemistry and Cookery by Evelyn Gertrude Halliday. It's an old, college-level home economics textbook that uses chemistry experiments to demonstrate the principles of chemistry that are used in the kitchen - and at a fairly technical level, too. I had a very hard time returning the book to the library and not "losing" it. I googled it, and lo and behold, the entire thing is available online. Check it out, and you'll have a new appreciation for the chemist-chefs that are making strides in the culinary world.
Cross-posted on Orexia.