Newton’s Chicken. Science in the Kitchen



Guanda, 2013 – pp. 185 English material available; Foreign Rights already acquired for Brazil, Finland, Korea. Science in the kitchen is served! 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 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. Massimiano Bucchi 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. He is the author of over ten books (published in the USA, China and Japan) and journal articles published in international journals such as Nature, Science and Public Understanding of Science. He contribute to the culture section of «la Repubblica» one of the leading Italian newspapers. Buy Newton’s Chicken. Science in the Kitchen at IbsAmazon or Feltrinelli Store. “A clever and amusing book”, Il Corriere della Sera. “A rich meal with delicious ingredients  … several succulent anecdotes… an articulate essay, just like a menu, that interrogates science on the kitchen counter”, Il Sole 24 Ore. “170 pages that read fast and lively”, La Repubblica. “A treasure of curiosities”, Panorama. “A book suitable for all palates”,  Le Scienze Follow Newton’s Chicken on Facebook and Twitter. Next Presentations Monday, 25 November 7 p.m., Libreria Assaggi, Roma, “Il Pollo di Newton. La Scienza in Cucina”, Conference by M Bucchi. Link. Previous presentations PRESS REVIEW