First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of

A highly rigorous, yet original and entertaining book that explores the connection between food and science.Why has science forcefully entered the kitchen from

Helps to find out about everyday science, while performing as a magician, and dazzle your friends and family. This book uses objects to be found in a different

The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wi

The areas of personal genomics and citizen science draw on – and bring together – different cultures of producing and managing knowledge and meaning. They a