Popular Science Talks
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Publisher :
Page : 106 pages
File Size : 40,18 MB
Release : 1942
Category : Science
ISBN :
Author :
Publisher :
Page : 106 pages
File Size : 40,18 MB
Release : 1942
Category : Science
ISBN :
Author : Derek Thompson
Publisher : Penguin
Page : 354 pages
File Size : 10,90 MB
Release : 2017
Category : Business & Economics
ISBN : 110198032X
"An Atlantic senior editor presents an investigation into the lucrative quality of popularity in the 21st century to share economic insights into what makes ideas, productions and products successful, "--NoveList.
Author : David Adger
Publisher : Oxford University Press, USA
Page : 273 pages
File Size : 26,3 MB
Release : 2019
Category : LANGUAGE ARTS & DISCIPLINES
ISBN : 0198828098
Human language allows us to plan, communicate, and create new ideas, without limit. Yet we have only finite experiences, and our languages have finite stores of words. Drawing on research from neuroscience, psychology, and linguistics, David Adger takes us on a journey to the hidden structure behind all we say (or sign) and understand.
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Page : 266 pages
File Size : 42,39 MB
Release : 1958-11
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Popular Science gives our readers the information and tools to improve their technology and their world. The core belief that Popular Science and our readers share: The future is going to be better, and science and technology are the driving forces that will help make it better.
Author : Michael Brenner
Publisher : W. W. Norton & Company
Page : 376 pages
File Size : 39,6 MB
Release : 2020-10-20
Category : Science
ISBN : 0393634930
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
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Page : 104 pages
File Size : 29,60 MB
Release : 1990-08
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Popular Science gives our readers the information and tools to improve their technology and their world. The core belief that Popular Science and our readers share: The future is going to be better, and science and technology are the driving forces that will help make it better.
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Page : 146 pages
File Size : 37,97 MB
Release : 1931-05
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Popular Science gives our readers the information and tools to improve their technology and their world. The core belief that Popular Science and our readers share: The future is going to be better, and science and technology are the driving forces that will help make it better.
Author : Diarmid A. Finnegan
Publisher : University of Pittsburgh Press
Page : 285 pages
File Size : 37,14 MB
Release : 2021-10-12
Category : Science
ISBN : 0822988399
For many in the nineteenth century, the spoken word had a vivacity and power that exceeded other modes of communication. This conviction helped to sustain a diverse and dynamic lecture culture that provided a crucial vehicle for shaping and contesting cultural norms and beliefs. As science increasingly became part of public culture and debate, its spokespersons recognized the need to harness the presumed power of public speech to recommend the moral relevance of scientific ideas and attitudes. With this wider context in mind, The Voice of Science explores the efforts of five celebrity British scientists—John Tyndall, Thomas Henry Huxley, Richard Proctor, Alfred Russel Wallace, and Henry Drummond—to articulate and embody a moral vision of the scientific life on American lecture platforms. These evangelists for science negotiated the fraught but intimate relationship between platform and newsprint culture and faced the demands of audiences searching for meaningful and memorable lecture performances. As Diarmid Finnegan reveals, all five attracted unrivaled attention, provoking responses in the press, from church pulpits, and on other platforms. Their lectures became potent cultural catalysts, provoking far-reaching debate on the consequences and relevance of scientific thought for reconstructing cultural meaning and moral purpose.
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Page : 256 pages
File Size : 49,1 MB
Release : 1939-04
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Popular Science gives our readers the information and tools to improve their technology and their world. The core belief that Popular Science and our readers share: The future is going to be better, and science and technology are the driving forces that will help make it better.
Author :
Publisher :
Page : 164 pages
File Size : 30,17 MB
Release : 1978-08
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ISBN :
Popular Science gives our readers the information and tools to improve their technology and their world. The core belief that Popular Science and our readers share: The future is going to be better, and science and technology are the driving forces that will help make it better.