Physics in the Kitchen: Copernicus Books
Autor George Vekinisen Limba Engleză Paperback – 23 sep 2023
This delightful and accessible book provides a smorgasbord and a whirlwind tour of the multitude of physical phenomena that occur in a kitchen: from the diffusion of nutrients during cooking to how an extractor fan works, how smells disperse, and where quantum effects are hidden. These and numerous other fascinating phenomena are served up in an engaging manner that will fascinate and tantalise the taste buds of anyone who enjoys eating, cooking or simply spending time in the kitchen. No specialist technical or mathematical knowledge is required to enjoy this book. Tuck right in and discover the universe of physical laws in your very own kitchen...
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Paperback (1) | 119.72 lei 3-5 săpt. | |
| Springer Nature Switzerland – 23 sep 2023 | 119.72 lei 3-5 săpt. | |
| Hardback (1) | 127.31 lei 3-5 săpt. | +181.57 lei 7-13 zile |
| Springer Nature Switzerland – 22 dec 2023 | 127.31 lei 3-5 săpt. | +181.57 lei 7-13 zile |
Preț: 119.72 lei
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Specificații
ISBN-13: 9783031344091
ISBN-10: 303134409X
Pagini: 208
Ilustrații: IX, 208 p. 12 illus., 11 illus. in color.
Dimensiuni: 155 x 235 x 18 mm
Greutate: 0.31 kg
Ediția:1st ed. 2023
Editura: Springer Nature Switzerland
Colecția Springer
Seria Copernicus Books
Locul publicării:Cham, Switzerland
ISBN-10: 303134409X
Pagini: 208
Ilustrații: IX, 208 p. 12 illus., 11 illus. in color.
Dimensiuni: 155 x 235 x 18 mm
Greutate: 0.31 kg
Ediția:1st ed. 2023
Editura: Springer Nature Switzerland
Colecția Springer
Seria Copernicus Books
Locul publicării:Cham, Switzerland
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Cuprins
Introduction.- Building an Appetite – Energy: The Currency of Life, Food and … Everything Else.- A Physics Cornucopia.- Gourmet Physics.- Tools of the Trade: Appliances, Materials, and Trusted Kitchen Helpers.- Physics is Everywhere you Look and ...Hear.
Notă biografică
George Vekinis is a Research Director and the former Head of the Education Office at the National Centre for Scientific Research “Demokritos” in Athens, Greece and a university lecturer on advanced materials and technological entrepreneurship. He earned a PhD in Physics at the University of the Witwatersrand in South Africa and an MBA (Core) at the Open University, UK. In the past he worked at universities in South Africa and the UK (University of Cambridge) and has served on numerous scientific and technical committees. He has travelled extensively, supervised the research work of over 120 students, and published and lectured extensively on physics, space exploration, materials science and engineering as well as technology transfer and entrepreneurship. His work has been funded by the European Commission, the European Space Agency as well as various industrial entities, and he is the author of two books on entrepreneurship and technology commercialisation. He is happily marriedin Athens with two grown children and two three-legged rescue cats. At weekends, he can reliably be found cooking up a storm in the kitchen.
Textul de pe ultima copertă
Do you know why honey drips whereas ketchup refuses to budge in the bottle? Or what kettles have in common with power stations, or how to cook with radar?
This delightful and accessible book provides a smorgasbord and a whirlwind tour of the multitude of physical phenomena that occur in a kitchen: from the diffusion of nutrients during cooking to how an extractor fan works, how smells disperse, and where quantum effects are hidden. These and numerous other fascinating phenomena are served up in an engaging manner that will fascinate and tantalise the taste buds of anyone who enjoys eating, cooking or simply spending time in the kitchen. No specialist technical or mathematical knowledge is required to enjoy this book. Tuck right in and discover the universe of physical laws in your very own kitchen...
This delightful and accessible book provides a smorgasbord and a whirlwind tour of the multitude of physical phenomena that occur in a kitchen: from the diffusion of nutrients during cooking to how an extractor fan works, how smells disperse, and where quantum effects are hidden. These and numerous other fascinating phenomena are served up in an engaging manner that will fascinate and tantalise the taste buds of anyone who enjoys eating, cooking or simply spending time in the kitchen. No specialist technical or mathematical knowledge is required to enjoy this book. Tuck right in and discover the universe of physical laws in your very own kitchen...
Caracteristici
Tells the fascinating and informative story of how physics affects our food and the practice of cooking Appeals to all those who enjoy cooking and would like to know more about the science behind it Is accessible to a wide audience with no special knowledge of physics