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.
"Whimsical...rigorous and insightful." -- New York Times Book Review What is math? How exactly does it work? And what do three siblings trying to share a cake have to do with it? In How to Bake Pi, math professor Eugenia Cheng provides an accessible introduction to the logic and beauty of mathematics, powered, unexpectedly, by insights from the kitchen. We learn how the béchamel in a lasagna can be a lot like the number five, and why making a good custard proves that math is easy but life is hard. At the heart of it all is Cheng's work on category theory, a cutting-edge "mathematics of mathematics," that is about figuring out how math works. Combined with her infectious enthusiasm for cooking and true zest for life, Cheng's perspective on math is a funny journey through a vast territory no popular book on math has explored before. So, what is math? Let's look for the answer in the kitchen.
SHORTLISTED FOR THE 2017 ROYAL SOCIETY SCIENCE BOOK PRIZE Even small children know there are infinitely many whole numbers - start counting and you'll never reach the end. But there are also infinitely many decimal numbers between zero and one. Are these two types of infinity the same? Are they larger or smaller than each other? Can we even talk about 'larger' and 'smaller' when we talk about infinity? In Beyond Infinity, international maths sensation Eugenia Cheng reveals the inner workings of infinity. What happens when a new guest arrives at your infinite hotel - but you already have an infinite number of guests? How does infinity give Zeno's tortoise the edge in a paradoxical foot-race with Achilles? And can we really make an infinite number of cookies from a finite amount of cookie dough? Wielding an armoury of inventive, intuitive metaphor, Cheng draws beginners and enthusiasts alike into the heart of this mysterious, powerful concept to reveal fundamental truths about mathematics, all the way from the infinitely large down to the infinitely small.
How both logical and emotional reasoning can help us live better in our post-truth world In a world where fake news stories change election outcomes, has rationality become futile? In The Art of Logic in an Illogical World, Eugenia Cheng throws a lifeline to readers drowning in the illogic of contemporary life. Cheng is a mathematician, so she knows how to make an airtight argument. But even for her, logic sometimes falls prey to emotion, which is why she still fears flying and eats more cookies than she should. If a mathematician can't be logical, what are we to do? In this book, Cheng reveals the inner workings and limitations of logic, and explains why alogic--for example, emotion--is vital to how we think and communicate. Cheng shows us how to use logic and alogic together to navigate a world awash in bigotry, mansplaining, and manipulative memes. Insightful, useful, and funny, this essential book is for anyone who wants to think more clearly.
Author: Michael Ruhlman
Publisher: Simon and Schuster
Release Date: 2009-04-07
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
Author: David C. Ullrich
Publisher: American Mathematical Soc.
Release Date: 2008
Perhaps uniquely among mathematical topics, complex analysis presents the student with the opportunity to learn a thoroughly developed subject that is rich in both theory and applications. Even in an introductory course, the theorems and techniques can have elegant formulations. But for any of these profound results, the student is often left asking: What does it really mean? Where does it come from? In Complex Made Simple, David Ullrich shows the student how to think like an analyst. In many cases, results are discovered or derived, with an explanation of how the students might have found the theorem on their own. Ullrich explains why a proof works. He will also, sometimes, explain why a tempting idea does not work. Complex Made Simple looks at the Dirichlet problem for harmonic functions twice: once using the Poisson integral for the unit disk and again in an informal section on Brownian motion, where the reader can understand intuitively how the Dirichlet problem works for general domains.Ullrich also takes considerable care to discuss the modular group, modular function, and covering maps, which become important ingredients in his modern treatment of the often-overlooked original proof of the Big Picard Theorem. This book is suitable for a first-year course in complex analysis. The exposition is aimed directly at the students, with plenty of details included. The prerequisite is a good course in advanced calculus or undergraduate analysis.
Author: Ian Roulstone
Publisher: Princeton University Press
Release Date: 2013-02-21
Invisible in the Storm is the first book to recount the history, personalities, and ideas behind one of the greatest scientific successes of modern times--the use of mathematics in weather prediction. Although humans have tried to forecast weather for millennia, mathematical principles were used in meteorology only after the turn of the twentieth century. From the first proposal for using mathematics to predict weather, to the supercomputers that now process meteorological information gathered from satellites and weather stations, Ian Roulstone and John Norbury narrate the groundbreaking evolution of modern forecasting. The authors begin with Vilhelm Bjerknes, a Norwegian physicist and meteorologist who in 1904 came up with a method now known as numerical weather prediction. Although his proposed calculations could not be implemented without computers, his early attempts, along with those of Lewis Fry Richardson, marked a turning point in atmospheric science. Roulstone and Norbury describe the discovery of chaos theory's butterfly effect, in which tiny variations in initial conditions produce large variations in the long-term behavior of a system--dashing the hopes of perfect predictability for weather patterns. They explore how weather forecasters today formulate their ideas through state-of-the-art mathematics, taking into account limitations to predictability. Millions of variables--known, unknown, and approximate--as well as billions of calculations, are involved in every forecast, producing informative and fascinating modern computer simulations of the Earth system. Accessible and timely, Invisible in the Storm explains the crucial role of mathematics in understanding the ever-changing weather. Some images inside the book are unavailable due to digital copyright restrictions.
Author: Jim Henle
Publisher: Princeton University Press
Release Date: 2015-04-27
Tie on your apron and step into Jim Henle's kitchen as he demonstrates how two equally savory pursuits—cooking and mathematics—have more in common than you realize. A tasty dish for gourmets of popular math, The Proof and the Pudding offers a witty and flavorful blend of mathematical treats and gastronomic delights that reveal how life in the mathematical world is tantalizingly similar to life in the kitchen. Take a tricky Sudoku puzzle and a cake that fell. Henle shows you that the best way to deal with cooking disasters is also the best way to solve math problems. Or take an L-shaped billiard table and a sudden desire for Italian potstickers. He explains how preferring geometry over algebra (or algebra over geometry) is just like preferring a California roll to chicken tikka masala. Do you want to know why playfulness is rampant in math and cooking? Or how to turn stinky cheese into an awesome ice cream treat? It’s all here: original math and original recipes plus the mathematical equivalents of vegetarianism, Asian fusion, and celebrity chefs. Pleasurable and lighthearted, The Proof and the Pudding is a feast for the intellect as well as the palate.
Author: Arthur Benjamin
Publisher: Basic Books
Release Date: 2015-09-08
The Magic of Math is the math book you wish you had in school. Using a delightful assortment of examples—from ice cream scoops and poker hands to measuring mountains and making magic squares—this book empowers you to see the beauty, simplicity, and truly magical properties behind those formulas and equations that once left your head spinning. You'll learn the key ideas of classic areas of mathematics like arithmetic, algebra, geometry, trigonometry, and calculus, but you'll also have fun fooling around with Fibonacci numbers, investigating infinity, and marveling over mathematical magic tricks that will make you look like a math genius! A mathematician who is known throughout the world as the “mathemagician,” Arthur Benjamin mixes mathematics and magic to make the subject fun, attractive, and easy to understand. In The Magic of Math, Benjamin does more than just teach skills: with a tip of his magic hat, he takes you on as his apprentice to teach you how to appreciate math the way he does. He motivates you to learn something new about how to solve for x, because there is real pleasure to be found in the solution to a challenging problem or in using numbers to do something useful. But what he really wants you to do is be able to figure out why, for that's where you'll find the real beauty, power, and magic of math. If you are already someone who likes math, this book will dazzle and amuse you. If you never particularly liked or understood math, Benjamin will enlighten you and—with a wave of his magic wand—turn you into a math lover.
Author: F. William Lawvere
Publisher: Cambridge University Press
Release Date: 2009-07-30
In the last 60 years, the use of the notion of category has led to a remarkable unification and simplification of mathematics. Conceptual Mathematics introduces this tool for the learning, development, and use of mathematics, to beginning students and also to practising mathematical scientists. This book provides a skeleton key that makes explicit some concepts and procedures that are common to all branches of pure and applied mathematics. The treatment does not presuppose knowledge of specific fields, but rather develops, from basic definitions, such elementary categories as discrete dynamical systems and directed graphs; the fundamental ideas are then illuminated by examples in these categories. This second edition provides links with more advanced topics of possible study. In the new appendices and annotated bibliography the reader will find concise introductions to adjoint functors and geometrical structures, as well as sketches of relevant historical developments.
Delicious, fun, and easy recipes and tips for everyday cooking from Justin Chapple, Food & Wine’s test kitchen whiz and TODAY show regular Justin Chapple may have trained at the French Culinary Institute, but he knows how people really cook at home. He grew up with a large family, first learning kitchen tricks from his grandmother who made do with whatever they had, and she made the food delicious. Now Justin is the host of Food & Wine’s award-nominated Mad Genius Tips video cooking series, and appears regularly on TODAY and other television shows as their resident kitchen hack expert. In his job as the Deputy Editor of the test kitchen, he’s often asked to take recipes from superstar chefs (think David Chang and Thomas Keller) and simplify them for home cooks. Now he is putting all of his expertise to good use in Just Cook It!, a collection of 145 mouthwatering recipes like Avocado Pizza with Dukka and Stovetop Mac-n-Cheese with Bacon Breadcrumbs, with Justin’s signature time-saving tips and hacks throughout.
Author: Barbara A. Oakley
Release Date: 2014
Genre: Business & Economics
An engineering professor who started out doing poorly in mathematical and technical subjects in school offers tools, tips and techniques to learning the creative and analytical thought processes that will lead to achievement in math and science. Original.
Author: Rick Golden
Publisher: Packt Publishing Ltd
Release Date: 2013
Written in an accessible yet practical manner, the ""Raspberry Pi Networking Cookbook"" is the perfect companion guide for the ARM GNU/Linux box. From the moment you get your hands on your Raspberry Pi you can start to build your understanding with our specially selected collection of recipes. This book is for anybody who wants to learn how they can utilize the Raspberry Pi to its full potential without having to immediately dive into programming. It's full of step-by-step instructions and detailed descriptions in language that is appropriate for computer enthusiasts and experts alike.
Author: Edward Hurst
Publisher: Springer Science & Business Media
Release Date: 2009-01-08
Helps to ease the transition between school/college and university mathematics by (re)introducing readers to a range of topics that they will meet in the first year of a degree course in the mathematical sciences, refreshing their knowledge of basic techniques and focussing on areas that are often perceived as the most challenging. Each chapter starts with a "Test Yourself" section so that readers can monitor their progress and readily identify areas where their understanding is incomplete. A range of exercises, complete with full solutions, makes the book ideal for self-study.