Culinary sciences for the enhancement of the public understanding of science

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Culinary sciences for the enhancement of the public understanding of science. / Mouritsen, Ole G.

CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. ed. / Róisín M. Burke; Alan L. Kelly; Christophe Lavelle; Hervé This vo Kientza. New York : CRC Press, 2021. p. 655-658.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Mouritsen, OG 2021, Culinary sciences for the enhancement of the public understanding of science. in RM Burke, AL Kelly, C Lavelle & HTV Kientza (eds), CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. CRC Press, New York, pp. 655-658.

APA

Mouritsen, O. G. (2021). Culinary sciences for the enhancement of the public understanding of science. In R. M. Burke, A. L. Kelly, C. Lavelle, & H. T. V. Kientza (Eds.), CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications (pp. 655-658). CRC Press.

Vancouver

Mouritsen OG. Culinary sciences for the enhancement of the public understanding of science. In Burke RM, Kelly AL, Lavelle C, Kientza HTV, editors, CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. New York: CRC Press. 2021. p. 655-658

Author

Mouritsen, Ole G. / Culinary sciences for the enhancement of the public understanding of science. CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. editor / Róisín M. Burke ; Alan L. Kelly ; Christophe Lavelle ; Hervé This vo Kientza. New York : CRC Press, 2021. pp. 655-658

Bibtex

@inbook{9dc968419e004b8aaaad68c2334f3417,
title = "Culinary sciences for the enhancement of the public understanding of science",
abstract = "Food and cooking provide a unique setting for public outreach to all age groups with a focus on the enhancement of the public understanding of the importance of science for society and the way we as humans perceive each other and the world at large. In many countries in the Western world, the general public understanding of science, in particular the natural and technical sciences, appears to be rather poor. Elementary and high-school students are exposed to the sciences in the classroom, but there is no need to hide the fact that some find science classes boring and in many cases, more difficult than other parts of the school curriculum. One of the more powerful modes of carrying out science outreach is by implementing various models of so-called {\textquoteleft}bridge building{\textquoteright}.",
author = "Mouritsen, {Ole G.}",
year = "2021",
language = "English",
pages = "655--658",
editor = "Burke, {R{\'o}is{\'i}n M. } and Kelly, {Alan L. } and Lavelle, {Christophe } and Kientza, {Herv{\'e} This vo }",
booktitle = "CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications",
publisher = "CRC Press",

}

RIS

TY - CHAP

T1 - Culinary sciences for the enhancement of the public understanding of science

AU - Mouritsen, Ole G.

PY - 2021

Y1 - 2021

N2 - Food and cooking provide a unique setting for public outreach to all age groups with a focus on the enhancement of the public understanding of the importance of science for society and the way we as humans perceive each other and the world at large. In many countries in the Western world, the general public understanding of science, in particular the natural and technical sciences, appears to be rather poor. Elementary and high-school students are exposed to the sciences in the classroom, but there is no need to hide the fact that some find science classes boring and in many cases, more difficult than other parts of the school curriculum. One of the more powerful modes of carrying out science outreach is by implementing various models of so-called ‘bridge building’.

AB - Food and cooking provide a unique setting for public outreach to all age groups with a focus on the enhancement of the public understanding of the importance of science for society and the way we as humans perceive each other and the world at large. In many countries in the Western world, the general public understanding of science, in particular the natural and technical sciences, appears to be rather poor. Elementary and high-school students are exposed to the sciences in the classroom, but there is no need to hide the fact that some find science classes boring and in many cases, more difficult than other parts of the school curriculum. One of the more powerful modes of carrying out science outreach is by implementing various models of so-called ‘bridge building’.

M3 - Book chapter

SP - 655

EP - 658

BT - CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications

A2 - Burke, Róisín M.

A2 - Kelly, Alan L.

A2 - Lavelle, Christophe

A2 - Kientza, Hervé This vo

PB - CRC Press

CY - New York

ER -

ID: 221749783