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Newton's chickenscience in the kitch...

Bucchi, Massimiano, (1970-)

Newton's chickenscience in the kitchen : a menu which stimulates the taste buds, an appetite for scientific knowledge and the love of reading /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Newton's chickenMassimiano Bucchi.
Reminder of title:	science in the kitchen : a menu which stimulates the taste buds, an appetite for scientific knowledge and the love of reading /
Author:	Bucchi, Massimiano,
Published:	Singapore :World Scientific,c2021.
Description:	1 online resource (vii, 157 p.)
Subject:	ScienceHistory.
Online resource:	https://www.worldscientific.com/worldscibooks/10.1142/11970#t=toc
ISBN:	9789811225451$q(ebook)

Newton's chickenscience in the kitchen : a menu which stimulates the taste buds, an appetite for scientific knowledge and the love of reading /
Bucchi, Massimiano,1970-

Newton's chickenscience in the kitchen : a menu which stimulates the taste buds, an appetite for scientific knowledge and the love of reading /[electronic resource] :Massimiano Bucchi. - 1st ed. - Singapore :World Scientific,c2021. - 1 online resource (vii, 157 p.) - World scientific series on science communication ;v. 2. - World scientific series on science communication ;v. 2..

Includes bibliographical references and index.

Cookery as science, and science as cookery : from Socrates to cold fusion -- The science of chicken -- Beer, wine, coffee, tea, chocolate and ... As many controversies as you like -- A taste of science (and society) : from brillat-savarin to molecular cooking via futuristic cooking.

"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"--Publisher's website.

Mode of access: World Wide Web.

ISBN: 9789811225451$q(ebook)Subjects--Topical Terms:

187639
Science
--History.

LC Class. No.: Q125 / .B9218 2021

Dewey Class. No.: 641.501/5

Newton's chickenscience in the kitchen : a menu which stimulates the taste buds, an appetite for scientific knowledge and the love of reading /
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240 1 0 $a Il pollo di Newton. $l English
245 1 0 $a Newton's chicken $h [electronic resource] : $b science in the kitchen : a menu which stimulates the taste buds, an appetite for scientific knowledge and the love of reading / $c Massimiano Bucchi.
250 $a 1st ed.
260 $a Singapore : $b World Scientific, $c c2021.
300 $a 1 online resource (vii, 157 p.)
490 1 $a World scientific series on science communication ; $v v. 2
504 $a Includes bibliographical references and index.
505 0 $a Cookery as science, and science as cookery : from Socrates to cold fusion -- The science of chicken -- Beer, wine, coffee, tea, chocolate and ... As many controversies as you like -- A taste of science (and society) : from brillat-savarin to molecular cooking via futuristic cooking.
520 $a "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"--Publisher's website.
538 $a Mode of access: World Wide Web.
538 $a System requirements: Adobe Acrobat Reader.
588 $a Description based on print version record.
650 0 $a Science $x History. $3 187639
650 0 $a Cooking $x History. $3 636054
650 0 $a Science $3 213633
650 0 $a Cooking $v Dictionaries. $3 575065
830 0 $a World scientific series on science communication ; $v v. 2. $3 902603
856 4 0 $u https://www.worldscientific.com/worldscibooks/10.1142/11970#t=toc