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廚房裡的秘密:飲食的科學及文化

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廚房裡的秘密:飲食的科學及文化
Product Code:
148333
Model:
9789866490255
Product by:
二魚文化
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Product Information

ISBN: 9789866490255

出版日期: 2009-12-30

作者: 徐明達

裝訂: 平裝.全彩印刷.416頁.

 

  徐教授有感於坊間一般化學、物理的英文參考書,只是將公式條列出來,而未說明原由感到遺憾。許多學生也都不求甚解,用硬背的方式記憶公式,對科學唯恐不及。因此徐教授以淺顯易懂的方式來說明那些被認為比較難懂的觀念(例如量子力學、熱力學等等),嘗試把物理、化學及生物連貫起來。

  但一般大眾可能一看到「熱力學」這樣的名詞就會打退堂鼓,固徐教授以「飲食」作為題材來包裝物理、化學和生物的一些基本原理和常識。譬如:牛奶為什麼是白色?為什麼炸的食物吃起會脆?為什麼法國的女人吃不胖?等等。因為飲食是大家都很熟悉也很關心的事情,用這個題材就會比較容易達到推廣科普的效果。

本書特色

  以「飲食」為包裝,介紹化學、物理等日常生活會遇到的科學知識。本書共12章,可區分為四大類:
  (一)飲食與文明(第一章)
  (二)食材與廚具(第二章~第十章)
  (三)消化道的運作(第十一章)
  (四)飲食與疾病(第十二章)

  除科學知識外,本書亦會穿插一些人文歷史敘述,把科學的來龍去脈用說故事的方式呈現,讓科學變得平易近人。曾志朗先生對這本書的評語如是說:「這本書娓娓稱道的每一個飲食文化的面向,都真是「酷」得不得了,儼然就是一本「色、香、味、知」四相俱全的四「酷」全書!」



作者簡介

徐明達

  台灣大學化學系學碩士,加州理工學院化學生物博士,專長領域為分子生物學、腫瘤基因及電子顯微鏡。曾隨兩位諾貝爾級病毒大師夏普(Sharp)及柏格(Berg)學習,鑽研病毒、細菌逾三十年。

  曾任美國洛克菲勒大學副教授、紐約西奈山醫學院教授,中央研究院生物醫學研究所特約研究員、國立陽明大學生化所教授兼生命科學院院長、生命科學系系主任、通識中心主任、副校長,徐千田防癌研究基金會董事長。現任陽明大學生化所教授、徐千田防癌研究基金會董事、台北醫學大學董事。

廚房裡的秘密:飲食的科學及文化
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Shipping Information
ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

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