Starter, Followed By First Course: Cookery as Science, and Science as Cookery: from Socrates to Cold Fusion -- Starter: Mayonnaise, Science and Women -- Cookery as Science, Or how Liebig stirred up housewives against doctors and chemists -- Science as Cookery, or how a revolution in geology risked being mistaken for a minestrone -- Cold Fusion or Whipped Cream? -- In the Kitchen Science Becomes More "Human" (and Fun) -- From Science à la carte to Take-away Science? Medicine and cookery according to Socrates -- Main Course: The Science of Chicken -- To Die for Science: Bacon's Chicken -- The Enlightenment Philosophers' Chicken -- Chicken and Children First: Pasteur's chickens, or how discoveries sometimes happen when scientists are on holiday -- The Chicken that Newton Did Not Eat: The scientist's ascetic body -- Eating Chicken before an Audience: Science in public and the body of the leader -- Metaphorical and Epistemological Chickens -- Other Birds: Redi's peacock, Benjamin Franklin and the economists' turkeys (very similar to Bertrand Russell's chicken) -- Drinks On The Side: Beer, Wine, Coffee, Tea, Chocolate and as Many Controversies as You Like -- Beer, Reason and Work According to Benjamin Franklin -- Beer, Bacteria and Beetroot: Louis Pasteur's fermenting science -- A Sip of Coffee, and One Sip of Controversy -- Tea vs. Coffee: Or why kings should not be involved in clinical tests -- Who Invented Milk Chocolate? And who discovered hot water? -- Freezing Water, a Piece of Rubber, Richard Feynman and the press (stir well, serve chilled) -- Dessert: A Taste of Science (and Society) From Brillat-Savarin to Molecular Cooking via Futuristic Cooking -- Culinary Science According to Brillat-Savarin -- Science in the Kitchen According to Pellegrino Artusi: Or the importance of scientific celebrities -- "Abbasso la Pastasciutta" (Enough with Pasta)! Science and technology in futurist cooking -- The Birth of Molecular Cooking: Or how a meeting between a teacher and a physicist who dreamt of a winter equivalent of the ice-cream cone, brought scientists and cooks to the same table -- Molecular Cooking: Science as an inspiration or as a "safe-haven investment"? -- Digestif: Ways of interpreting the relationship between science and cooking.
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