Newton's chicken : science in the kitchen : a menu which stimulates the taste buds, an appetite for scientific knowledge and the love of reading / Massimiano Bucchi, University of Trento, Italy.
"Originally published in Italian as Il Pollo di Newton: La scienza in cucina, 2013 Ugo Guanda S.p.A., Parma"--Title page verso. "English text translated by Tania Aragona" -- title page verso. Translated from the Italian. Includes bibliographical references and index.
Contents:
Digestif: Ways of interpreting the relationship between science and cooking. Starter: Mayonnaise, Science and Women -- Cookery as Science, Or how Liebig stirred up housewives against doctors and chemists -- Science as Cookery, or how a revolution in geology risked being mistaken for a minestrone -- Cold Fusion or Whipped Cream? -- In the Kitchen Science Becomes More "Human" (and Fun) -- From Science à la carte to Take-away Science? Medicine and cookery according to Socrates -- Main Course: The Science of Chicken -- To Die for Science: Bacon's Chicken -- The Enlightenment Philosophers' Chicken -- Chicken and Children First: Pasteur's chickens, or how discoveries sometimes happen when scientists are on holiday -- The Chicken that Newton Did Not Eat: The scientist's ascetic body -- Eating Chicken before an Audience: Science in public and the body of the leader -- Metaphorical and Epistemological Chickens -- Other Birds: Redi's peacock, Benjamin Franklin and the economists' turkeys (very similar to Bertrand Russell's chicken) -- Drinks On The Side: Beer, Wine, Coffee, Tea, Chocolate and as Many Controversies as You Like -- Beer, Reason and Work According to Benjamin Franklin -- Beer, Bacteria and Beetroot: Louis Pasteur's fermenting science -- A Sip of Coffee, and One Sip of Controversy -- Tea vs. Coffee: Or why kings should not be involved in clinical tests -- Who Invented Milk Chocolate? And who discovered hot water? -- Freezing Water, a Piece of Rubber, Richard Feynman and the press (stir well, serve chilled) -- Dessert: A Taste of Science (and Society) From Brillat-Savarin to Molecular Cooking via Futuristic Cooking -- Culinary Science According to Brillat-Savarin -- Science in the Kitchen According to Pellegrino Artusi: Or the importance of scientific celebrities -- "Abbasso la Pastasciutta" (Enough with Pasta)! Science and technology in futurist cooking -- The Birth of Molecular Cooking: Or how a meeting between a teacher and a physicist who dreamt of a winter equivalent of the ice-cream cone, brought scientists and cooks to the same table -- Molecular Cooking: Science as an inspiration or as a "safe-haven investment"? -- Digestif: Ways of interpreting the relationship between science and cooking.
Summary:
"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"-- Provided by publisher.
Series:
World scientific series on science communication ; volume 2
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.