{"id":33989,"date":"2020-11-24T00:00:00","date_gmt":"2020-11-24T00:00:00","guid":{"rendered":"https:\/\/www.observa.it\/pubblicata-ledizione-inglese-de-il-pollo-di-newton-di-m-bucchi\/"},"modified":"2024-05-07T09:40:07","modified_gmt":"2024-05-07T09:40:07","slug":"pubblicata-ledizione-inglese-de-il-pollo-di-newton-di-m-bucchi","status":"publish","type":"post","link":"https:\/\/www.observa.it\/en\/pubblicata-ledizione-inglese-de-il-pollo-di-newton-di-m-bucchi\/","title":{"rendered":"“Newton’s Chicken. Science in the Kitchen” published in English"},"content":{"rendered":"

NEWTON\u2019S CHICKEN. SCIENCE IN THE KITCHEN<\/b><\/h3>\n
Massimiano Bucchi<\/b><\/em><\/h5>\n

World Scientific<\/a><\/span>, 2020<\/span><\/p>\n

A highly rigorous, yet original and entertaining book exploring the connection between food and science.<\/b><\/p>\n

Why has science forcefully entered the kitchen from a certain moment in history?<\/span><\/p>\n

Why do scientists often use images and metaphors drawn from gastronomy?<\/span><\/p>\n

What is the common thread that connects scientific experiments to mouth-watering recipes?<\/span><\/p>\n

What has futurist cooking got in common with molecular gastronomy?<\/span><\/p>\n

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.<\/span><\/p>\n

\n
\u201cA clever and amusing book\u201d, Il Corriere della Sera<\/i>.<\/h5>\n
\u201cA rich meal with delicious ingredients\u00a0 \u2026 several succulent anecdotes\u2026 an articulate essay, just like a menu, that interrogates science on the kitchen counter\u201d, Il Sole 24 Ore<\/i>.<\/h5>\n
\u00a0\u201c170 pages that read fast and lively\u201d, La Repubblica<\/i>.<\/h5>\n
\u201cA treasure of curiosities\u201d, Panorama.<\/i><\/h5>\n
\u201cA book suitable for all palates\u201d, Le Scienze<\/i> (Italian edition of Scientific American<\/i>)<\/h5>\n
“A fascinating book, full of stories unexpectedly connecting science and cooking”, Helsingin Sanomat<\/i><\/h5>\n
“An original book which explores the relationships between science and cooking through several examples” (La Recherche)<\/i><\/h5>\n<\/blockquote>\n
Winner of International Book Prize \u201cLa Vigna\u201d for books on food and wine (2014).<\/b><\/h5>\n

Published also in France, Finland, Korea, Brazil, Argentina, Mexico, Spain and other Latin American countries.\u00a0<\/b><\/p>\n

\n

Massimiano Bucchi<\/b> is Professor of Science, Technology and Society at the University of Trento and has been a visiting professor at several academic institutions in Asia, Europe and North America.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

NEWTON\u2019S CHICKEN. SCIENCE IN THE KITCHEN Massimiano Bucchi World Scientific, 2020 A highly rigorous, yet original and entertaining book exploring 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…<\/p>\n","protected":false},"author":2,"featured_media":30761,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[475,587],"tags":[546,615,625,549],"class_list":["post-33989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-publications","tag-book","tag-food-en-2","tag-food-and-science-en-2","tag-newtons-chicken","category-475","category-587","description-off"],"yoast_head":"\n"Newton's Chicken. 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