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PODCAST: Q&A with Pia Sörensen, co-author of Science and Cooking

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

by Michael Brenner, Pia Sörensen, and David Weitz
Norton
2020
320 pp.
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From melting temperature to phase transformation, cooking holds great pedagogical potential for communicating scientific principles. This week on the Science podcast, Pia Sörensen reveals how experiments in the kitchen can serve as an easy entry point for understanding a range of physical and chemical concepts.

Listen here.

To hear the rest of the show, visit the Science podcast page.

About the author

Dr. Sanford is a freelance science communicator and host of the podcast, “This Week in Science.”