Möbius bagels, Euclid’s flourless chocolate cake and apple pi – this is maths, but not as you know it.
In How to Bake Pi, mathematical crusader and star baker Eugenia Cheng has rustled up a batch of delicious culinary insights into everything from simple numeracy to category theory (’the mathematics of mathematics’), via Fermat, Poincaré and Riemann.
Maths is much more than simultaneous equations and pr2 : it is an incredibly powerful tool for thinking about the world around us. And once you learn how to think mathematically, you’ll never think about anything – cakes, custard, bagels or doughnuts; not to mention fruit crumble, kitchen clutter and Yorkshire puddings – the same way again.
Stuffed with moreish puzzles and topped with a generous dusting of wit and charm, How to Bake Pi is a foolproof recipe for a mathematical feast.
*Previously published under the title Cakes, Custard & Category Theory*
Over de auteur
Eugenia Cheng is Scientist in Residence at the School of the Art Institute of Chicago and Honorary Visiting Fellow at City, University of London. A concert pianist, she also speaks French and Cantonese, and is the author of The Art of Logic, How to Bake Pi and Beyond Infinity, the last of which was shortlisted for the 2017 Royal Society Science Book Prize.Meer e-boeken van dezelfde auteur (s) / Editor
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