Newton's chicken : science in the kitchen : a menu which stimulates the taste buds, an appetite for scientific knowledge and the love of reading

The books published in this series deal with the public communication of science, i.e. with communication of and about science involving non-scientists and taking place in the public sphere. Possible topics include public communication and discourses about scientific knowledge, scientific projects or research fields, and communication about science as a social system and its interdependencies with the larger society. This book series is open to analyses of all forms of public communication and interaction: journalism, public relations of science, blogs, social media, videosharing platforms, science museums, public events, engagement activities, public deliberation and participation, citizen science and other collaborations between scientists and citizens, for example. Books may focus on content and processes of messages and discourses, on actors and their strategies, on channel and arena characteristics, on the reception, effects and use of public expertise, on public controversies, on inclusion of citizens in public discourses, and on issues of quality, ethics, and trust. Typically, authors/editors will come from the academic field and have an academic audience in mind. But some of the books may also be relevant for communication professionals, scientists (as communicators), science managers and knowledge users, for example. Books may be based on specific research projects, deal with a relevant subjects by means of review of existing studies and theoretical discussion, or publish contributions of a relevant conference (proceedings). Menu 6 STARTER, FOLLOWED BY FIRST COURSE Cookery as Science, and Science as Cookery: from Socrates to Cold Fusion 10 Starter: Mayonnaise, Science and Women 12 Cookery as Science, and Science as Cookery: from Socrates to Cold Fusion 16 Science as Cookery, or how a revolution in geology risked being mistaken for a minestrone 25 Cold Fusion or Whipped Cream? 32 In the Kitchen Science Becomes More “Human” (and Fun) 36 From Science à la carte to Take-away Science? Medicine and cookery according to Socrates 39 MAIN COURSE The Science of Chicken 42 To Die for Science: Bacon’s Chicken 44 The Enlightenment Philosophers’ Chicken 48 Chicken and Children First: Pasteur’s chickens, or how discoveries sometimes happen when scientists are on holiday 53 The Chicken that Newton Did Not Eat: The scientist’s ascetic body 57 Eating Chicken before an Audience: Science in public and the body of the leader 62 Metaphorical and Epistemological Chickens 66 Other Birds: Redi’s peacock, Benjamin Franklin and the economists’ turkeys (very similar to Bertrand Russell’s chicken) 68 DRINKS ON THE SIDE Beer, Wine, Coffee, Tea, Chocolate and... as Many Controversies as You Like 72 Beer, Reason and Work According to Benjamin Franklin 74 Beer, Bacteria and Beetroot: Louis Pasteur’s fermenting science 79 A Sip of Coffee, and One Sip of Controversy 85 Tea vs. Coffee, Or why kings should not be involved in clinical tests 93 Who Invented Milk Chocolate? And who discovered hot water? 95 Freezing Water, a Piece of Rubber, Richard Feynman and the press (stir well, serve chilled) 100 DESSERT A Taste of Science (and Society) From Brillat-Savarin to Molecular Cooking via Futuristic Cooking 104 Culinary Science According to Brillat-Savarin 106 Science in the Kitchen According to Pellegrino Artusi Or the importance of scientific celebrities 111 “Abbasso la Pastasciutta” (Enough with Pasta)! Science and technology in futurist cooking 117 The Birth of Molecular Cooking Or how a meeting between a teacher and a physicist who dreamt of a winter equivalent of the ice-cream cone, brought scientists and cooks to the same table 123 Molecular Cooking Science as an inspiration or as a “safe-haven investment”? 131 Digestif: Ways of interpreting the relationship between science and cooking 136 References 140 Index of Ingredients 160 Acknowledgements 166 "A highly rigorous, yet original and entertaining book that explores 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"-- Provided by publisher "A highly rigorous, yet original and entertaining book that explores 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"--Publisher's website A highly rigorous, yet original and entertaining book that explores 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.Related Link(s)