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Physics in the Kitchen

  • Book
  • © 2023

Overview

Authors:
  1. George Vekinis

    1. Athens, Greece

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  • 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)

  1. Front Matter

    Pages i-ix
    Download chapter PDF

  2. Introduction

    • George Vekinis
    Pages 1-9

  3. Building an Appetite—Energy: The Currency of Life, Food, and … Everything Else

    • George Vekinis
    Pages 11-40

  4. A Physics Cornucopia

    • George Vekinis
    Pages 41-76

  5. Gourmet Physics

    • George Vekinis
    Pages 77-152

  6. Tools of the Trade: Appliances, Materials, and Trusted Kitchen Helpers

    • George Vekinis
    Pages 153-190

  7. Physics is Everywhere You Look and … Hear

    • George Vekinis
    Pages 191-208
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Authors and Affiliations

  • Athens, Greece

    George Vekinis

About the author

George Vekinis is a Research Director and the former Head of the Education Office at the National Centre for Scientific Research “Demokritos” in Athens, Greece and a university lecturer on advanced materials and technological entrepreneurship. He earned a PhD in Physics at the University of the Witwatersrand in South Africa and an MBA (Core) at the Open University, UK. In the past he worked at universities in South Africa and the UK (University of Cambridge) and has served on numerous scientific and technical committees. He has travelled extensively, supervised the research work of over 120 students, and published and lectured extensively on physics, space exploration, materials science and engineering as well as technology transfer and entrepreneurship. His work has been funded by the European Commission, the European Space Agency as well as various industrial entities, and he is the author of two books on entrepreneurship and technology commercialisation. He is happily marriedin Athens with two grown children and two three-legged rescue cats. At weekends, he can reliably be found cooking up a storm in the kitchen.

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

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