| 書(shū)目名稱(chēng) | Physics in the Kitchen |
| 編輯 | George Vekinis |
| 視頻video | http://file.papertrans.cn/748/747134/747134.mp4 |
| 概述 | 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.I |
| 叢書(shū)名稱(chēng) | Copernicus Books |
| 圖書(shū)封面 |  |
| 描述 | .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... |
| 出版日期 | Book 2023 |
| 關(guān)鍵詞 | Cooking Appliances; Material Science of Food; Physics of Cooking; Physical Science of Food; Science in t |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-031-34407-7 |
| isbn_softcover | 978-3-031-34409-1 |
| isbn_ebook | 978-3-031-34407-7Series ISSN 2731-8982 Series E-ISSN 2731-8990 |
| issn_series | 2731-8982 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
|Archiver|手機(jī)版|小黑屋|
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