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Direct linkPablo Serna-Gallén; Maria Fortuño-Morte; Héctor Beltrán-Mir; Eloísa Cordoncillo – Journal of Chemical Education, 2022
This article presents and discusses the results of an educational innovation that seeks to introduce the world of molecular gastronomy in chemistry lessons as a means to review stoichiometry and offer an alternative way to learn. In the literature to date, there is no evidence of haute cuisine having been employed to contextualize stoichiometry…
Descriptors: Chemistry, Science Instruction, Teaching Methods, Game Based Learning
