In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.

An important new approach to the study of laboratories, presenting a practical method for understanding labs in all walks of life From the “Big Science” of Bell Laboratories to the esoteric world of séance chambers to university media labs to neighborhood makerspaces, places we call “labs” are everywhere—but how exactly do we account for the wide variety of ways that they produce knowledge? More than imitations of science and engineering labs, many contemporary labs are hybrid forms that require a new methodological and theoretical toolkit to describe. The Lab Book investigates these vital, creative spaces, presenting readers with the concept of the “hybrid lab” and offering an extended—and rare—critical investigation of how labs have proliferated throughout culture. Organized by interpretive categories such as space, infrastructure, and imaginaries, The Lab Book uses both historical and contemporary examples to show how laboratories have become fundamentally connected to changes in the contemporary university. Its wide reach includes institutions like the MIT Media Lab, the Tuskegee Institute’s Jesup Wagon, ACTLab, and the Media Archaeological Fundus. The authors cover topics such as the evolution and delineation of lab-based communities, how labs’ tools and technologies contribute to defining their space, and a glossary of key hybrid lab techniques. Providing rich historical breadth and depth, The Lab Book brings into focus a critical, but often misunderstood, aspect of the contemporary arts and humanities.

The Kitchen Pantry Scientist: Physics for Kids features biographies of 25 leading physicists, past and present, accompanied by accessible, hands-on experiments and activities to bring the history and principles of physics alive.

Replicate a chemical reaction similar to one Marie Curie used to purify radioactive elements! Distill perfume using a method created in ancient Mesopotamia by a woman named Tapputi! Aspiring chemists will discover these and more amazing role models and memorable experiments in Chemistry for Kids. This engaging guide offers a series of snapshots of 25 scientists famous for their work with chemistry, from ancient history through today. Each lab tells the story of a scientist along with some background about the importance of their work, and a description of where it is still being used or reflected in today’s world. A step-by-step illustrated experiment paired with each story offers kids a hands-on opportunity for exploring concepts the scientists pursued, or are working on today. Experiments range from very simple projects using materials you probably already have on hand, to more complicated ones that may require a few inexpensive items you can purchase online. Just a few of the incredible people and scientific concepts you'll explore: Galan b. 129 AD Make soap from soap base, oil and citrus peels. Modern application: medical disinfectants Joseph Priestly b. 1733 Carbonate a beverage using CO2 from yeast or baking soda and vinegar mixture. Modern application: soda fountains Alessandra Volta b. 1745 Make a battery using a series of lemons and use it to light a LED. Modern application: car battery Tu Youyou b. 1930 Extract compounds from plants. Modern application: pharmaceuticals and cosmetics People have been tinkering with chemistry for thousands of years. Whether out of curiosity or by necessity, Homo sapiens have long loved to play with fire: mixing and boiling concoctions to see what interesting, beautiful, and useful amalgamations they could create. Early humans ground pigments to create durable paint for cave walls, and over the next 70 thousand years or so as civilizations took hold around the globe, people learned to make better medicines and discovered how to extract, mix, and smelt metals for cooking vessels, weapons, and jewelry. Early chemists distilled perfume, made soap, and perfected natural inks and dyes. Modern chemistry was born around 250 years ago, when measurement, mathematics, and the scientific method were officially applied to experimentation. In 1896, after the first draft of the periodic table was published, scientists rushed to fill in the blanks. The elemental discoveries that followed gave scientists the tools to visualize the building blocks of matter for the first time in history, and they proceeded to deconstruct the atom. Since then, discovery has accelerated at an unprecedented rate. At times, modern chemistry and its creations have caused heartbreaking, unthinkable harm, but more often than not, it makes our lives better. With this fascinating, hands-on exploration of the history of chemistry, inspire the next generation of great scientists.

Aspiring young biologists will discover an amazing group of inspiring scientists and memorable experiments in Biology for Kids, the second book of The Kitchen Pantry Scientist series. Play disease detective to learn how John Snow tracked down the source of a cholera epidemic. Learn about biologist Ernest Everett Just’s discoveries and experiment with osmosis using eggs with dissolved shells. Make your own agar plates for growing bacteria and fungi just like Fannie Hess. This engaging guide offers a series of snapshots of 25 scientists famous for their work with biology, from ancient history through today. Each lab tells the story of a scientist along with some background about the importance of their work, and a description of where it is still being used or reflected in today’s world. A step-by-step illustrated experiment paired with each story offers kids a hands-on opportunity for exploring concepts the scientists pursued, or are working on today. Experiments range from very simple projects using materials you probably already have on hand, to more complicated ones that may require a few inexpensive items you can purchase online. Just a few of the incredible people and scientific concepts you’ll explore: Maria Sibylla Merian (b. 1647) Observe, photograph and illustrate insects on plants Scientific concepts: observation and documentation of insect habitat and metamorphosis Charles Darwin (b. 1809) Play a competitive advantage game. Scientific concepts: natural selection and evolution Louis Pasteur (b. 1822) Make a flask like Pasteur’s to grow microbes from the air. Scientific concepts: microbial fermentation and germ theory Rae Wynn-Grant (b. 1985) Use cookie crumbs to attract ants. Observe the behavior of ants and other animals. Scientific concepts: ecology and animal behavior Biology is the name for the study of living organisms, but long before the word biologist was coined, people around the world realized that by studying the world around them, they could improve their lives. Learning about plants and insects helped them discover new medicines and grow better crops. Studying animals taught them how to raise healthy poultry, cattle, and horses for food, farming, and transportation. Today’s biologists study everything imaginable. From oceans, jungles, and cities to the space station, the universe is their laboratory. Like those who went before them, they are fascinated by plants, animals, and microbes and understand that their discoveries can make the world a better place for all living things. With this fascinating, hands-on exploration of the history of biology, inspire the next generation of great scientists. Dig into even more incredible science history from The Kitchen Pantry Scientist series with: Chemistry for Kids, Physics for Kids, Math for Kids, and Ecology for Kids.

First published in 2012. Covering both tried and true filmmaking techniques as well as providing insight on marketing, selling ad distributing your film, Raindance Producer's Lab Second Edition is the Ultimate Independent Filmmaker's Guide to producing movies. This edition has been updated to include: fresh features on low-budget high quality video cameras; new case studies; essential advice on to make the web work or you; and a companion website

Whilst most research concentrates on the imagined future of robotics, this book brings together a group of international researchers to explore the different ways that robots and humans engage with one another at this point in history. Robotic design is advancing at an incredible pace, and consequently the role of robots has expanded beyond mechanical work in the industrial sector to the social and domestic environment. From kitchen table pets in the shape of dinosaurs or baby seals, to robot arms that assist with eating, to self-driving cars, this book explores the psychological impact of robotic engagement, especially in domestic settings. Each chapter explores a different aspect of humanoid robotics, for example, the relationship between robotics and gender, citizenship, moral agency, ethics, inequality, and psychological development, as well as exploring the growing role of robots in education, care work, and intimate relationships. Drawing on research from across the fields of psychology, anthropology, and philosophy, this ground-breaking volume discusses the emerging social side of robotics. By examining our relationship with robots now, this book offers a new and innovative opportunity for understanding our future with robots and robotic culture. Designing Robots, Designing Humans will be interest to researchers of artificial intelligence and humanoid robotics, as well as researchers from cognitive and social psychology, philosophy, computer science, anthropology, linguistics, and engineering backgrounds.

This book explores the community of practice at New York City College of Technology engaged in interdisciplinary team teaching. Professors report on their high-impact practices when they combine the assets of different disciplines. Chapters feature examples of the innovative curriculum resulting from a true interdisciplinary system, including place-based learning. The book also discusses questions of validity and measuring the influence of high-impact practice within interdisciplinary co-teaching.

A stunning collection of Schenkar1s unsettling & unnervingly funny plays available for the first time.

Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of lab exercises that illustrate the common sensory tests and/or sensory principles used in evaluation of foods, beverages and consumer products. The appendices will also include a set of simple problem sets that can be used to teach and reinforce basic statistical tests. Approximately twenty years ago the Sensory Evaluation Division of the Institute of Food Technologists sponsored the preparation of a set of exercises titled “Guidelines for Laboratory Exercises for a Course in Sensory Evaluation of Foods,” edited by one of the co-authors (Heymann). This book will provide additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also by Lawless and Heymann and published by Springer. Possible course adoption of the main text along with the lab manual should enhance the sales of these materials.