دانلود کتاب Newton's Chicken: Science In The Kitchen

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STARTER, FOLLOWED BY FIRST COURSE Cookery as Science, and Science as Cookery:
from Socrates to Cold Fusion
Starter: Mayonnaise, Science and Women
Cookery as Science, and Science as Cookery: from Socrates to Cold Fusion
Science as Cookery, or how a revolution in geology risked being mistaken for a minestrone
Cold Fusion or Whipped Cream?
In the Kitchen Science Becomes More “Human” (and Fun)
From Science à la carte to Take-away Science? Medicine and cookery according to Socrates
MAIN COURSE The Science of Chicken
To Die for Science: Bacon’s Chicken
The Enlightenment Philosophers’ Chicken
Chicken and Children First: Pasteur’s chickens, or how discoveries sometimes happen when scientists are on holiday
The Chicken that Newton Did Not Eat: The scientist’s ascetic body
Eating Chicken before an Audience: Science in public and the body of the leader
Metaphorical and Epistemological Chickens
Other Birds: Redi’s peacock, Benjamin Franklin and the economists’ turkeys (very similar to Bertrand Russell’s chicken)
DRINKS ON THE SIDE Beer, Wine, Coffee, Tea, Chocolate and… as Many Controversies as You Like
Beer, Reason and Work According to Benjamin Franklin
Beer, Bacteria and Beetroot: Louis Pasteur’s fermenting science
A Sip of Coffee, and One Sip of Controversy
Tea vs. Coffee, Or why kings should not be involved in clinical tests
Who Invented Milk Chocolate? And who discovered hot water?
Freezing Water, a Piece of Rubber, Richard Feynman and the press (stir well, serve chilled)
DESSERT A Taste of Science (and Society) From Brillat-Savarin to Molecular Cooking via Futuristic Cooking
Culinary Science According to Brillat-Savarin
Science in the Kitchen According to Pellegrino Artusi Or the importance of scientific celebrities
“Abbasso la Pastasciutta” (Enough with Pasta)! Science and technology in futurist cooking
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
Molecular Cooking Science as an inspiration or as a “safe-haven investment”?
Digestif: Ways of interpreting the relationship between science and cooking
References
Index of Ingredients
Acknowledgements