
The physics of bread
Robert P Crease talks to Nathan Myhrvold – author of the new five-volume blockbuster Modernist Bread – about the science and history of our favourite foodstuff
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Robert P Crease is a professor in the Department of Philosophy at Stony Brook University, New York. He has written, translated or edited more than a dozen books on the history and philosophy of science and technology, and is the author of the Physics World Discovery ebook Philosophy of Physics and the IOP ebook Philosophy of Physics: a New Introduction. He is past chair of the Forum for History of Physics of the American Physical Society. He is co-editor-in-chief of Physics in Perspective, and since 2000 he has written a column, Critical Point, on the historical, social and philosophical dimensions of science for Physics World. His latest book (with Peter D Bond) is The Leak: Politics, Activists, and Loss of Trust at Brookhaven National Laboratory (2022 MIT Press).
Robert P Crease talks to Nathan Myhrvold – author of the new five-volume blockbuster Modernist Bread – about the science and history of our favourite foodstuff
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