Physics in the Kitchen
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Beschreibung
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...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...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
Autor*in
George Vekinis
Themen in »Physics in the Kitchen«
Cooking Appliances Material Science of Food Physics of Cooking Physical Science of Food Science in the Kitchen Energy Efficiency
Stimmen zu »Physics in the Kitchen«
“I found the book an enjoyable read even if Vekinis sometimes over-simplifies complicated subjects in his attempts to make tricky topics accessible. I shared the book with some teacher friends of mine, who all liked it too, saying they’d use it in their food-science lessons. They appreciated the way the book progresses from the simple (such as heat and energy) to the complex (such as advanced thermodynamic concepts).” (Megan J Povey, physicsworld.com, July 3, 2024)
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