Physics in the Kitchen
1st Edition
Published on 21. September 2023
IX, 208 pages
978-3-031-34407-7 (ISBN)
Description
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...Reviews / Votes
"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)
More details
Series
Language
English
Place of publication
Cham
Switzerland
Publishing group
Springer International Publishing
Product notice
Reflowable
Illustrations
IX, 208 p. 12 illus., 11 illus. in color.
File size
2,56 MB
ISBN-13
978-3-031-34407-7 (9783031344077)
DOI
10.1007/978-3-031-34407-7
Schweitzer Classification
Other editions
Additional editions
Person
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.
Content
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.
