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Author: SCIENCE LECTURES.
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: SCIENCE LECTURES.
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Science Lectures
Publisher:
ISBN:
Category :
Languages : en
Pages : 182
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Author: Science lectures
Publisher:
ISBN:
Category :
Languages : en
Pages : 242
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Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 280
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Author: Naomi Oreskes
Publisher: Princeton University Press
ISBN: 0691212260
Category : Science
Languages : en
Pages : 386
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Book Description
Why the social character of scientific knowledge makes it trustworthy Are doctors right when they tell us vaccines are safe? Should we take climate experts at their word when they warn us about the perils of global warming? Why should we trust science when so many of our political leaders don't? Naomi Oreskes offers a bold and compelling defense of science, revealing why the social character of scientific knowledge is its greatest strength—and the greatest reason we can trust it. Tracing the history and philosophy of science from the late nineteenth century to today, this timely and provocative book features a new preface by Oreskes and critical responses by climate experts Ottmar Edenhofer and Martin Kowarsch, political scientist Jon Krosnick, philosopher of science Marc Lange, and science historian Susan Lindee, as well as a foreword by political theorist Stephen Macedo.
Author: SCIENCE LECTURES.
Publisher:
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Category : Science
Languages : en
Pages :
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Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
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.
Author: Science Lectures
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
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Author:
Publisher:
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Category :
Languages : en
Pages :
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Author:
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ISBN:
Category : Science
Languages : en
Pages : 194
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