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The Nucleus
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After Physics
Here the philosopher and physicist David Z Albert argues, among other things, that the difference between past and future can be understood as a mechanical phenomenon of nature and that quantum mechanics makes it impossible to present the entirety of what can be said about the world as a narrative of “befores” and “afters.”
Making Thinking Visible
A proven program for enhancing students' thinking and comprehension abilities Visible Thinking is a research-based approach to teaching thinking, begun at Harvard's Project Zero, that develops students' thinking dispositions, while at the same time deepening their understanding of the topics they study. Rather than a set of fixed lessons, Visible Thinking is a varied collection of practices, including thinking routines?small sets of questions or a short sequence of steps?as well as the documentation of student thinking. Using this process thinking becomes visible as the students' different viewpoints are expressed, documented, discussed and reflected upon. Helps direct student thinking and structure classroom discussion Can be applied with students at all grade levels and in all content areas Includes easy-to-implement classroom strategies The book also comes with a DVD of video clips featuring Visible Thinking in practice in different classrooms.
Ripples in Spacetime
A spacetime appetizer -- Relatively speaking -- Einstein on trial -- Wave talk and bar fights -- The lives of stars -- Clockwork precision -- Laser quest -- The path to perfection -- Creation stories -- Cold case -- Gotcha -- Black magic -- Nanoscience -- Follow-up questions -- Space invaders -- Surf's up for Einstein wave astronomy
Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Extraterrestrial
'VISIONARY' Stephen Greenblatt 'So interesting... I recommend [Extraterrestrial] to people who have any interest in this extraordinary subject of life existing in other places than on Earth.' William Shatner (from Amazon.com) Harvard's top astronomer takes us inside the mind-blowing story of the first interstellar visitor to our solar system In late 2017, scientists at a Hawaiian observatory glimpsed a strange object soaring through our inner solar system. Astrophysicist Avi Loeb conclusively showed it was not an asteroid; it was moving too fast along a strange orbit, and leaving no trail of gas or debris in its wake. There was only one conceivable explanation: the object was a piece of adva...
