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Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research?
The first Who's Who in organic chemistry to show what top scientists like to cook - on the bench and on the stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. Containing more than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.
- Published on: 2011-07-26
- Binding: Printed Access Code
- 243 pages
Review
"Nun haben wir's - leider nur schwarz auf wei? - was in der Scientific Community langst bekannt ist: Kreative Chemiker sind nicht nur an der "bench" erfolgreich, sie sind es auch am hauslichen Herd. Kochen ist schlie?lich auch eine experimentelle Wissenschaft! Die Idee, den Kollegen in ihre Kochtopfe zu gucken, war langst uberfallig. Mitarbeiter von Lutz Tietze in Gottingen haben sie jetzt, anlasslich seines 60. Geburtstages, Wirklichkeit werden lassen. Interviewt wurden 30 Chemiker und 2 (!) Chemikerinnen, herausgekommen ist eine uberaus interessante "mixtura mirabilis".
Wird das Buch der Leitidee "What's cooking in chemistry?" gerecht? Es sind vertreten 22 "Meisterkoche" aus den USA, 19 aus Deutschland, 6 aus Italien, der Rest der Welt aber nur mit 8 maitres de cuisine. Es drangt sich der Verdacht auf, dass die Summe der Leistungen im Labor und in der Kuche stimmen musste. So kann man K. C. Nicolaou nachsehen, wenn der Bezwinger des Vanconmycins oder des Brevetoxins als wissenschaftliche Mount Everests "fish and chips" serviert; Gro?e im Labor und Bescheidenheit auf dem Teller sind eben nicht inkompatible! ...Trotz der etwas unausgewogenen Konzentration auf die USA, Deutschland und Italien tut sich auch bei "What's cooking" eine uberraschende Vielfalt auf. Pasta in vielen Variationen, Kanguru, Wildente, Wildschwein und eine "Schalentierkatastrophe" (Austern, Muscheln und Shrimps) liegen auf den Tellern. Auch Folklore kommt aus den Topfen: Kaiserschmarrn (Emperor Nonsens), Powidldatschkerl, Labskaus, Frankfurter Grune So?e ("Gris So?"), Tofu Tempura, Ahi Tuna Sashimi Napoleon oder Arzgebirge'sche Schuster Klie?. Interessant ist auch, wer wen zu Tisch bittet! Nicht wenige kochen fur Mitarbeiter, einige, um ihre Angebetete zu beeindrucken, ein Prasident kocht fur seine Vizeprasidenten und den Kanzler der Universitat. D. A. Evans prasentiert mit seiner "Lonely Soup" einen "dish for bachelors" und bezeichnet sich als "survival cook". Sind sie ohne die Ehefrauen doch verloren? Bei manchen der "maitres de cuisine" scheint in ihren abschlie?enden Kommentaren ein Hauch von Brillat-Savarin (1755-1826) "Psychologie des Geschmacks" durch, auch wenn kein Franzose an dem bunten Tafelreigen beteiligt ist. Besonders phantasievolle Kuchenmeister haben zu Ehren des Jubilars Tietze Domino-Gerichte kreiert (Domino Cake, Domino Chicken Curry)...ist naturlich weder ein Lehrbuch fur Chemie noch fur die Kuche - will es auch nicht sein. Aber es ist eine charmante, sehr personliche Vorstellung der "favored recipes" - die meist gute Hausmannskost beschreiben - vor dem Hintergund des wissenschaftlichen Werks der Kollegen. Es sollte Freude machen, dieses sehr sorgfalig redigierte und mit einem Index versehene Werk Freunden und Kollegen der Scientific Community zu schenken und damit Freude zu bereiten. Eigentlich sollte es auch im eigenen Bucherschrank stehen , denn einem Berufstand, der im Unterbewusstsein immer noch mit viel Gift und Umweltschaden identifiziert wird, konnte dieses liebenswurdige Buch zu einer freundlicheren Akzeptanz verhelfen."
Prof. Dr. G. Markl, Univ. Regensburg
"Das Buch ist sicher ein pfiffiges Geschenk fur Chemiker und Apotheker, die privat gerne auf den kulinarischen Pfaden ihrer wissenschaftlichen Vorbilder wandeln. Es ist in einer ansprechenden Hard Cover-Ausgabe im renommierten Verlag Wiley-VCH erschienen."
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"Uber 50 Chemiker geben einen kurzen Uberblick uber ihren Lebenslauf, ihre wissenschaftliche Arbeiten und aktuelle Forschung, sowie ihre Lieblingsrezepte. Eine tolle Idee...So international wie die Wissenschaftler, so unterschiedlich sind auch ihre Rezepte. Nur bei ganz wenigen muss man sich beim Einkaufen der Zutaten anstrengen oder sie gar per Luftfracht einfliegen lassen - allerdings wei? ich jetzt, dass mein Supermarkt um die Ecke nicht alles fur "BBQ Kangaroo" vorratig hat."
Laborjournal
From the Back Cover
Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research?
The first Who’s Who in organic chemistry to show what top scientists like to cook – on the bench and on the stove – and how they have made their way. Use K.C. Nicolaou’s recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. Containing more than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar – Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.
The Chemical Educator wrote: "…a welcome addition to the genre (of the science of cooking) and we recommend it…"
About the Author
Anlasslich des 60. Geburtstags von Professor Lutz Friedjan Tietze widmete ihm sein Arbeitskreis am Institut fur Organische und Biomolekulare Chemie an der Universitat Gottingen, vertreten durch die Herausgeber, dieses Kochbuch, in dem die beliebtesten Rezepte von mehr als funfzig bekannten Chemikern versammelt sind.
Most helpful customer reviews
9 of 12 people found the following review helpful.
An invitation to dine at the periodic table.
By A Customer
"This book was the idea of a group of graduate students working for L. F. Tietze, a respected professor at the University of Goettingen, Germany. Building on their hunch that inside almost every chemist is a chef waiting to get out, they wrote to 100 of the world's leading organic chemists and asked them to contribute to a cookbook in Tietze's honour. Sixty recipes arrived on their desks: everything from Green Eel a la Marie to Lemon Kiwi Pie, a work far from formulaic.[...] A few recipes are for industrial quantities of chilli or lasagne to feed students; there is an occasional admission that a recipe originates from a restaurant or a wife. A handful are set out with method and materials as if, rather leadenly, for experimental purposes. But, overall, there is an overwhelming flavour of people who cook often, with ambition and for pleasure." (modified according to Karen Gold in: The Times Higher Education Supplement, July 18, 2003, p. 20f)
1 of 1 people found the following review helpful.
Intriguing for both culinary and chemistry libraries at the college level
By Midwest Book Review
WHAT'S COOKING IN CHEMISTRY? HOW LEADING CHEMISTS SUCCEED IN THE KITCHEN provides a serious assessment of recipes, cooking techniques, and why some dishes succeed based on culinary chemistry knowledge. Some 60 professors were invited to contribute recipes and chemistry assessments: the results are intriguing for both culinary and chemistry libraries at the college level.
0 of 0 people found the following review helpful.
Very interesting reading but the recipes are not so inspiring
By Rudy B
It is very interesting to read about the research of the contributors and their stories about the recipes, but the recipes themselves are not particularly inspiring to a home chef with a science-related doctoral degree and a copy of Modernist Cuisine. I'm fine using SI units in the kitchen, and I even have an analytical balance to measure herbs and spices, but using SI units just for the sake of using them (measuring solids in mL, for example) irritates me. Granted, as a doctoral candidate I can completely understand a person making sauce for pasta starting with ketchup, but once life gets a bit better after doctoral studies I would hope one would go back and figure out how to make something better using fresh (or canned) tomato. If you are looking for real food science and recipes I would highly recommend "The Kitchen as Laboratory" by Vega et. al.
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