Serving science in the kitchen: what your kitchen and a science lab have in common

A highly rigorous, yet original and entertaining book exploring the connection between food and science

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Credit: World Scientific

Why do scientists often use images and metaphors drawn from gastronomy? Why has science forcefully entered the kitchen from a certain moment in history? 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.

Winner of International Book Prize “La Vigna” for books on food and wine, this new publication by Massimiano Bucchi has been praised as”a menu which stimulates the taste buds, an appetite for science and the love of reading”. The book has also been published in Finnish, French, Italian, Spanish and Portuguese.

Newton’s Chicken: Science in the Kitchen retails for US$48 / £40 (hardcover) in major bookstores and online, and is also available in electronic formats. To order or find out more about the book, visit http://www.worldscientific.com/worldscibooks/10.1142/11970.

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About the Author

Massimiano Bucchi is Professor of Science and Technology in Society and Director of Master SCICOMM at the University of Trento, Italy, and has been visiting professor in Asia, Europe, North America and Oceania. He is the author of several books (published in more than 20 countries) and papers in journals such as Nature, Science and PLOS. Among his books in English are Science and the Media (Routledge, 1998); Science in Society (Routledge, 2004); Beyond Technocracy (Springer, 2009); Handbook of Public Communication of Science and Technology (new ed. 2021, with B. Trench, Routledge). From 2016 to 2019 he was editor-in-chief of the international journal Public Understanding of Science. He regularly contributes to newspapers and TV programmes.

About World Scientific Publishing Co.

World Scientific Publishing is a leading international independent publisher of books and journals for the scholarly, research and professional communities. World Scientific collaborates with prestigious organisations like the Nobel Foundation and US National Academies Press to bring high quality academic and professional content to researchers and academics worldwide. The company publishes about 600 books and over 140 journals in various fields annually. To find out more about World Scientific, please visit http://www.worldscientific.com.

For more information, contact Amanda at [email protected]

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Amanda Yun
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