Participants in Kitchen Science Investigators, an afterschool program for middle school students, learn science through cooking, baking, and experimenting with recipes. In-depth case studies analyzed how and why girls begin to scientize, or see their worlds through a scientific lens, and how the program structure supported this shift.
In this paper we report on teachers' and students' participation in authentic science research in out of school time science clubs at elementary schools. In the program four to five teachers worked alongside practicing scientists as part of their research groups. Each teacher facilitated a club with 10-15 students who, by extension, were members of the scientists' research groups. Over the 3 years of the project nearly 30 teachers and over 500 children participated in the clubs. In this paper we present a case study of teachers and children who worked with an analytic chemist at a major
In this article, Eric Siegel, Director and Chief Content Officer at the New York Hall of Science, addresses examples of exhibitions that attempt to create experiences that communicate phenomena too big, small, slow, or abstract for normal sensory comprehension. This article also includes a case study by Gretchen Baker, Exhibition Development Manager at the Field Museum, and a case study by Tim Martin, Principal of Tim Martin Design.