Bøger i World Scientific Series On Science Communication serien

A concise, coherent and easily readable textbook about the field of science communication, connecting the practice of science communicators with theory. In the book, recent trends and shifts in the field resonate, such as the transition from telling about science to interacting with the public and the importance of science communication in health and environmental communication. The chapters have been written by experts in their disciplines, coming from philosophy of science and communication studies to health communication and science journalism. Cases from around the world illustrate science communication in practice. The book provides a broad, up-to-date and coherent introduction to science communication for both, students of science communication and related fields, as well as professionals.

A concise, coherent and easily readable textbook about the field of science communication, connecting the practice of science communicators with theory. In the book, recent trends and shifts in the field resonate, such as the transition from telling about science to interacting with the public and the importance of science communication in health and environmental communication. The chapters have been written by experts in their disciplines, coming from philosophy of science and communication studies to health communication and science journalism. Cases from around the world illustrate science communication in practice. The book provides a broad, up-to-date and coherent introduction to science communication for both, students of science communication and related fields, as well as professionals.

A highly rigorous, yet original and entertaining book that explores the connection between food and science.Why has science forcefully entered the kitchen from a certain moment in history?Why do scientists often use images and metaphors drawn from gastronomy?What is the common thread that connects scientific experiments to mouth-watering recipes?What has futurist cooking got in common with molecular gastronomy?Experiments with coffee, controversies over beer and chocolate recipes guarded as if they were secret patents are the ingredients of this original, surprising account of the intersections between gastronomy and research, between laboratories and kitchens.