Study and Communication Skills for the Chemical Sciences
Study and Communication Skills for the Chemical Sciences

Author: Tina Overton

Publisher:

Published: 2015

Total Pages: 283

ISBN-13: 0198708696

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Study and Communication Skills for the Chemical Sciences, Second Edition, has been carefully designed to help students transition seamlessly from school to university, make the most of their education, and ultimately use their degrees to enhance their employability. Written in a practical, motivational style, with plenty of examples and advice to help readers master the skills being explored, the book covers a comprehensive range of skills--from making the most of practicals, lectures, and group work, to writing and presentation skills, to effective ways to study for exams. An expanded chapter on employability offers invaluable advice for getting a job in today's competitive market. A Companion Website offers student resources--examples of good and bad practice when using PowerPoint and producing posters--and downloadable figures from the text for instructors. Written by leading experts in science education, Study and Communication Skills for the Chemical Sciences, Second Edition, is essential reading for undergraduate chemistry students.

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

Author: Michael Brenner

Publisher: W. W. Norton & Company

Published: 2020-10-20

Total Pages: 376

ISBN-13: 0393634930

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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.