Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Brilliance in Exile
By addressing the enigma of the exceptional success of Hungarian emigrant scientists and telling their life stories, Brilliance in Exile combines scholarly analysis with fascinating portrayals of uncommon personalities. István and Balazs Hargittai discuss the conditions that led to five different waves of emigration of scientists from the early twentieth century to the present. Although these exodes were driven by a broad variety of personal motivations, the attraction of an open society with inclusiveness, tolerance, and – needless to say – better circumstances for working and living, was the chief force drawing them abroad. While emigration from East to West is a general phenomenon, t...
How to Dunk a Doughnut
Details some of science behind everyday activities such as cooking, home improvement, sports, and dunking a donut.
Kitchen Mysteries
International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.
Hitler's Gift
Between 1901 and 1932, Germany won a third of all the Nobel Prizes for science. With Hitler's rise to power and the introduction of racial laws, starting with the exclusion of all Jews from state institutions, Jewish professors were forced to leave their jobs, which closed the door on Germany’s fifty-year record of world supremacy in science. Of these more than 1,500 refugees, fifteen went on to win Nobel Prizes, several co-discovered penicillin—and more of them became the driving force behind the atomic bomb project. In this revelatory book, Jean Medawar and David Pyke tell countless gripping individual stories of emigration, rescue, and escape, including those of Albert Einstein, Fritz...
Selected Works of Louis Neel
One of the world's foremost authorities on magnetism, Professor Louis Neel was the recipient of the 1970 Nobel Prize in Physics. With all but ten of Neel's 150 original papers being written in French, the aim of this English edition is to bring this important work to a wider readership.
Designing for the 21st Century
An exploration of emergent roles for design and the 21st century designer explored through the work of 21 research teams. Over a twelve-month period each of these groups held a series of workshops and events to examine different facets of future design activity. Each of the contributions describes the context of enquiry, the journey taken by the research team and key insights generated through discourse. Editor and Initiative Director, Tom Inns, provides an introductory chapter that suggests ways that the reader might navigate these different viewpoints.
The Kitchen as Laboratory
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Building a Meal
Considering six bistro favorites, Hervé This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.
Great Minds
A collection of interviews with 111 notable scientists, whose disciplines range from physics to chemistry to the biosciences, collected throughout the last 25 years.
