Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine

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Product Details

Price
$35.00  $32.55
Publisher
W. W. Norton & Company
Publish Date
Pages
320
Dimensions
7.1 X 9.3 X 0.9 inches | 1.9 pounds
Language
English
Type
Hardcover
EAN/UPC
9780393634921

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About the Author

Michael Brenner is Professor of International Affairs at the University of Pittsburgh. He has served as a consultant to the U.S. Department of Defense and the Foreign Service Institute. Professor Brenner has written extensively on security and international affairs topics, his latest works are two edited collections, NATO and Collective Security (1997) and Multilateralism and Western Strategy (1995).

Pia Sörensen is a teaching professor of chemical engineering and applied materials at Harvard University. She cofounded the undergraduate class Science and Cooking in 2010. She lives in Cambridge, Massachusetts.
David Weitz is a professor of physics and applied physics at Harvard University. He cofounded the undergraduate class Science and Cooking in 2010. He lives in Cambridge, Massachusetts.