Newton’s Chicken Science in the Kitchen

Newton’s Chicken Science in the Kitchen by Massimiano Bucchi, published by World Scientific on November 9, 2020, is a 168-page exploration of the intriguing relationship between food and science. This book delves into the historical context of how science has increasingly influenced culinary practices, examining why scientists often draw parallels between gastronomy and their research. Bucchi presents a unique narrative that connects scientific experiments to culinary creations, highlighting the intersections of gastronomy and scientific inquiry.

Readers will find a rigorous yet entertaining examination of various topics, including molecular biology and the science behind cooking. The book addresses questions about the evolution of cooking techniques, the role of scientific experimentation in gastronomy, and the connections between futuristic cooking methods and molecular gastronomy. Through discussions of coffee, beer, and chocolate, Bucchi provides a surprising account of how culinary traditions and scientific research converge, making this edition a thought-provoking addition for those interested in the science of cooking.