The «Monografies Mètode» collection publishes a new volume that collects the articles on science and gastronomy that the late chemist and popularizer Fernando Sapiña published in the magazine Mètode.

For more than ten years, the chemist and popularizer Fernando Sapiña (1964-2018) occasionally published the section on science and gastronomy in the magazine Mètode, under the title of "Science on the table". His texts allowed us to discover the chemistry that was hidden behind food and its cooking, while at the same time they transmitted to us his passion for cooking and gastronomy. Now, the magazine Mètode, with the collaboration of the Unit of Scientific Culture and Innovation of the University of Valencia, collects these articles by Fernando Sapiña in La ciència a taula, a new volume of the collection "Monografies Mètode" edited by Juli Peretó. (I2SysBio - Institute of Integrative Systems Biology UV-CSIC).

The book includes 42 articles on the physical and chemical principles of food and its preparation, all accompanied by a culinary recipe. A book, in short, to discover cooking and its science. La Ciencia a taula will also have an English edition: Science at the table.

This publication is the tenth volume of the collection of popular books "Monografies Mètode", edited by the magazine Mètode from 2005. The collection includes books on different topics on the history of science, volcanology, ethnobotany, science teaching or literature.

Publications of the University of Valencia:

• La ciència a taula
• Science at the table

Source: Mètode