Newton's Chicken: Science In The Kitchen

A highly rigorous, yet original and entertaining book that explores the connection between food and science.
Why has science forcefully entered the kitchen from a certain moment in history?
Why do scientists often use images and metaphors drawn from gastronomy?
What is the common thread that connects scientific experiments to mouth-watering recipes?
What has futurist cooking got in common with molecular gastronomy?
Experiments with coffee, controversies over beer and chocolate recipes guarded as if they were secret patents are the ingredients of this original, surprising account of the intersections between gastronomy and research, between laboratories and kitchens.

Product details

• Authors: Massimiano Bucchi, Massimiano (Univ Of Trento Bucchi, Bucchi Massimiano, Massimiano Bucchi
• Publisher: Ingram Publishers Services
• Languages: English
• Product format: Hardback
• Released: 31.01.2021
• EAN: 9789811225444
• ISBN: 978-981-1225-44-4
• Series: World Scientific Science Commu; World Scientific Series On Science Communication
• Subjects: Guides > Food & drink > General, dictionaries, tables; Natural sciences, medicine, IT, technology > Natural sciences (general); popular science, SCIENCE / General