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Cakes, Custard and Category Theory: Easy recipes for understanding complex maths

ΣΥΓΓΡΑΦΕΑΣ
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20,52 €
22,80 € -10%
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Most people imagine maths is something like a slow cooker: very useful, but pretty limited in what it can do. Maths, though, isn't just a tool for solving a specific problem - and it's definitely not something to be afraid of. Whether you're a maths glutton or have forgotten how long division works (or never really knew in the first place), the chances are you've missed what really makes maths exciting. Calling on a baker's dozen of entertaining, puzzling examples and mathematically illuminating culinary analogies - including chocolate brownies, iterated Battenberg cakes, sandwich sandwiches, Yorkshire puddings and M?bius bagels - brilliant young academic and mathematical crusader Eugenia Cheng is here to tell us why we should all love maths. From simple numeracy to category theory ('the mathematics of mathematics'), Cheng takes us through the joys of the mathematical world. Packed with recipes, puzzles to surprise and delight even the innumerate, Cake, Custard & Category Theory will whet the appetite of maths whizzes and arithmophobes alike. (Not to mention aspiring cooks: did you know you can use that slow cooker to make clotted cream?) This is maths at its absolute tastiest.

Συγγραφέας: Cheng Eugenia
Εκδότης: PROFILE
Σελίδες: 291
ISBN: 9781781252871
Εξώφυλλο: Μαλακό Εξώφυλλο
Αριθμός Έκδοσης: 1
Έτος έκδοσης: 2015
Eugenia Cheng is Scientist in Residence at the School of the Art Institute of Chicago and Honorary Fellow in pure mathematics at the University of Sheffield. She was educated at the University of Cambridge and did post-doctoral work at the Universities of Cambridge, Chicago and Nice. Since 2007 her YouTube lectures and videos have been viewed over a million times. A concert pianist, she also speaks French and Cantonese, and her mission in life is to rid the world of maths phobia. She is the author of The Art of Logic, How to Bake Pi and Beyond Infinity (all published by Profile Books), the last of which was shortlisted for the 2017 Royal Society Science Book Prize.

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