Overview
- 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
Part of the book series: Copernicus Books (CB)
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About this book
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...Keywords
Table of contents (6 chapters)
Authors and Affiliations
About the author
Bibliographic Information
Book Title: Physics in the Kitchen
Authors: George Vekinis
Series Title: Copernicus Books
DOI: https://doi.org/10.1007/978-3-031-34407-7
Publisher: Springer Cham
eBook Packages: Physics and Astronomy, Physics and Astronomy (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
Hardcover ISBN: 978-3-031-34406-0Published: 22 December 2023
Softcover ISBN: 978-3-031-34409-1Published: 23 September 2023
eBook ISBN: 978-3-031-34407-7Published: 21 September 2023
Series ISSN: 2731-8982
Series E-ISSN: 2731-8990
Edition Number: 1
Number of Pages: IX, 208
Number of Illustrations: 1 b/w illustrations, 11 illustrations in colour
Topics: Physics, general, Environmental Economics, Engineering Thermodynamics, Heat and Mass Transfer, Nutrition