Physics in the Kitchen

George Vekinis is a Research Director and the former Head of the Education Office at the National Centre for Scientific Research “Demokritos” in Athens, Greece and a university lecturer on advanced materials and technological entrepreneurship. He earned a PhD in Physics at the University of the Witwatersrand in South Africa and an MBA (Core) at the Open University, UK. In the past he worked at universities in South Africa and the UK (University of Cambridge) and has served on numerous scientific and technical committees. He has travelled extensively, supervised the research work of over 120 students, and published and lectured extensively on physics, space exploration, materials science and engineering as well as technology transfer and entrepreneurship. His work has been funded by the European Commission, the European Space Agency as well as various industrial entities, and he is the author of two books on entrepreneurship and technology commercialisation. He is happily marriedin Athens with two grown children and two three-legged rescue cats. At weekends, he can reliably be found cooking up a storm in the kitchen.

“I found the book an enjoyable read even if Vekinis sometimes over-simplifies complicated subjects in his attempts to make tricky topics accessible. I shared the book with some teacher friends of mine, who all liked it too, saying they’d use it in their food-science lessons. They appreciated the way the book progresses from the simple (such as heat and energy) to the complex (such as advanced thermodynamic concepts).” (Megan J Povey, physicsworld.com, July 3, 2024)

• Introduction.- Building an Appetite – Energy: The Currency of Life, Food and … Everything Else.- A Physics Cornucopia.- Gourmet Physics.- Tools of the Trade: Appliances, Materials, and Trusted Kitchen Helpers.- Physics is Everywhere you Look and ...Hear.