{"id":3936,"date":"2014-05-09T19:08:28","date_gmt":"2014-05-09T17:08:28","guid":{"rendered":"http:\/\/arban.espais.iec.cat\/?p=3936"},"modified":"2014-05-09T19:11:17","modified_gmt":"2014-05-09T17:11:17","slug":"massimiano-bucchi-newtons-chicken-science-in-the-kitchen","status":"publish","type":"post","link":"https:\/\/arban.espais.iec.cat\/en\/2014\/05\/09\/massimiano-bucchi-newtons-chicken-science-in-the-kitchen\/","title":{"rendered":"Massimiano Bucchi \u2013 Newton’s chicken. Science in the kitchen."},"content":{"rendered":"

NEWTON\u2019S CHICKEN. SCIENCE IN THE KITCHEN<\/strong><\/p>\n

Massimiano Bucchi, Universit\u00e0 di Trento<\/em><\/p>\n

Why has science forcefully entered the kitchen from a certain moment in history?<\/p>\n

Why do scientists often use images and metaphors drawn from gastronomy?<\/p>\n

What is the common thread that connects scientific experiments to mouth watering recipes?<\/p>\n

What has futurist cooking got in common with molecular gastronomy?<\/p>\n

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.<\/p>\n

\u201cA clever and amusing book\u201d, Il Corriere della Sera.<\/em><\/p>\n

\u201cA rich meal with delicious ingredients \u2026 several succulent anecdotes\u2026 an articulate essay, just like a menu, that interrogates science on the kitchen counter\u201d, Il Sole 24 Ore.<\/em><\/p>\n

\u201c170 pages that read fast\u201d, La Repubblica.<\/em><\/p>\n

\u201cA treasure of curiosities\u201d, Panorama.<\/em><\/p>\n

\u201cA book suitable for all palates\u201d, Le Scienze.<\/strong><\/em><\/p>\n

\"Il<\/a><\/p>\n

Francesco Botti, author and writer, reads a fragment of \u201cIl Pollo di Newton<\/em>\u201d (audio \u2013 mp3). <\/a><\/p>\n

\u2018Il Pollo di Newton\u2019 also in Facebook<\/a> and Twitter<\/a>.<\/p>\n

Massimiano Bucchi<\/strong> is Professor of Science and Technology in Society and of Science and Technology Communication at the University of Trento, Italy and has been visiting professor in several academic and research institutions in Asia, Europe and North America.
\nHe is the author of several books, published in English, Italian, Korean, Finnish, Chinese and Portuguese, including Science in society<\/em> (London and New York, Routledge, 2004), Handbook of Public Communication of Science and Technology<\/em> (with B. Trench, London and New York, Routledge, 2008, new ed. 2014), Beyond Technocracy. Citizens, Politics, Technoscience<\/em> (New York, Springer, 2009) and essays in journals such as Nature,<\/em> Science<\/em> and Public Understanding of Science<\/em>.<\/p>\n

He has received several recognitions for his work, including the Mullins Prize awarded by the Society for Social Studies of Science (1997) and the Merck-Serono special jury award for science books (2007).
\nHe has served as advisor and evaluator for several research and policy bodies, including the US National Science Foundation, the Royal Society, and the European Commission, and has chaired (with B. Trench) the programme of the XIIth world conference of Public Communication of Science and Technology (2012).<\/p>\n

He regularly contributes to newspapers and TV programmes about science and technology.<\/p>\n

His most recent book is Il Pollo di Newton. <\/em>La scienza in cucina<\/em> (Newton\u2019s Chicken. <\/em>Science in the Kitchen<\/em>), 2013.<\/p>\n

www.massimianobucchi.it<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

NEWTON\u2019S CHICKEN. SCIENCE IN THE KITCHEN Massimiano Bucchi, Universit\u00e0 di Trento 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 […]<\/p>\n","protected":false},"author":35,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[],"tags":[],"_links":{"self":[{"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/posts\/3936"}],"collection":[{"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/users\/35"}],"replies":[{"embeddable":true,"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/comments?post=3936"}],"version-history":[{"count":1,"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/posts\/3936\/revisions"}],"predecessor-version":[{"id":3937,"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/posts\/3936\/revisions\/3937"}],"wp:attachment":[{"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/media?parent=3936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/categories?post=3936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/arban.espais.iec.cat\/wp-json\/wp\/v2\/tags?post=3936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}