The "Monografies Mètode" collection publishes a new volume that includes articles on science and gastronomy that the missing chemist and disseminator Fernando Sapiña published in the Mètode magazine.
For more than ten years, chemist and disseminator Fernando Sapiña (1964-2018) promptly published the section on science and gastronomy in the Mètode magazine, under the title of La ciencia en la mesa. His texts allowed us to discover the chemistry that was hidden behind food and cooking, while transmitting his passion for cooking and gastronomy. Now, Mètodemagazine, with the collaboration of the Scientific Culture and Innovation Unit of the Universitat de València, collects these articles by Fernando Sapiña in La ciència a taula, a new volume of the "Monografies Mètode" collection, edited by Juli Pereto. (I2SYSBIO - Institute for Integrative Systems Biology UV-CSIC).
The book includes 42 articles on the physical and chemical principles of food and its elaborations, all accompanied by a culinary recipe. A book, in short, to discover cooking and its science. La ciencia a taula, will be also available in an English edition: Science at the table.
This publication is the tenth volume of the collection of dissemination books "Monografies Mètode", published by Mètode magazine since 2005. The collection includes books on different topics on the History of Science, Volcanology, Ethnobotany, Science Didactics or Literature.
Publications of the Universitat de València:
Source: Mètode
