By Jim Henle
Tie in your apron and step into Jim Henle’s kitchen as he demonstrates how both savory pursuits—cooking and mathematics—have extra in universal than you know. a delectable dish for gourmets of renowned math, The evidence and the Pudding bargains a witty and flavorful mix of mathematical treats and gastronomic delights that exhibit how lifestyles within the mathematical global is tantalizingly just like lifestyles within the kitchen.
Take a tough Sudoku puzzle and a cake that fell. Henle indicates you that how to care for cooking failures is usually how one can resolve math difficulties. Or take an L-shaped billiard desk and a unexpected hope for Italian potstickers. He explains how who prefer geometry over algebra (or algebra over geometry) is rather like who prefer a California roll to fowl tikka masala. do you need to grasp why playfulness is rampant in math and cooking? Or the best way to flip pungent cheese into an grand ice cream deal with? It’s all the following: unique math and unique recipes plus the mathematical equivalents of vegetarianism, Asian fusion, and star chefs.
Pleasurable and lighthearted, The evidence and the Pudding is a dinner party for the mind in addition to the palate.
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Extra resources for The Proof and the Pudding: What Mathematicians, Cooks, and You Have in Common
But that舗s not true. Stumbling around is a method. It舗s the go-to method, surprisingly, of the best cooks and the best mathematicians. Stumbling (and making progress) is the focus of the next chapter. Hundreds of books are devoted to solving math problems. Thousands of books are devoted to cooking techniques. In the next chapter I will convince you (maybe) that the key to one is the key to the other. 1 My method for toasting nuts: Place the nuts in a moderate oven. When they burn, remove and discard them.
2. We solve math problems with the same attitudes and tools we use to solve problems in the kitchen. 3. We judge mathematics with many of the same criteria we use to judge food. 4. And in general, life in mathematics and life in gastronomy are remarkably similar. Mathematicians and cooks have similar dreams, similar fears, and similar guilty secrets. There舗s more that I want to say about cooking and math. I have gastronomic and mathematical views on aesthetics, creativity, inspiration, strategy, genius, and depravity.
The difficulties are endless; there舗s so much to know, and so many ways to fail, or so it seems. How do you deal with yeast? How do you knead? How do you shape the loaves? How do you know when it舗s done? It takes years to learn! Let舗s look at a simple recipe, and see how an arrogant (and ignorant) cook can bake bread successfully on the first try. Very Plain Bread 1 package dry yeast 1/2 tsp sugar 1/3 cup lukewarm water 2 tsp salt 2 Tb oil 2 cups lukewarm water 5 to 6 cups flour two 9-inch bread pans butter for greasing the pans Mix the yeast, sugar, and 1/3 cup water in a small container.
The Proof and the Pudding: What Mathematicians, Cooks, and You Have in Common by Jim Henle