Title: How to Bake Pi: An Edible Exploration of the Mathematics of Mathematics
Publisher: Basic Books
Publication Date: 2016
Language: English
ISBN 10: 0465097677
ISBN 13: 9780465097678
Binding: Paperback
Condition: Very Good
Dust Jacket Condition: No Jacket
Weight: 0.76 pounds

About this title

Synopsis

One of the world's most creative mathematicians finds the meaning of mathematics in the kitchen  

“Whimsical…rigorous and insightful.” —New York Times

What is math? How exactly does it work? And what do three siblings trying to share a cake have to do with it? In How to Bake Pi, math professor Eugenia Cheng provides an accessible introduction to the logic and beauty of mathematics, powered, unexpectedly, by insights from the kitchen. We learn how the bechamel in a lasagna can be a lot like the number five, and why making a good custard proves that math is easy but life is hard. At the heart of it all is Cheng's work on category theory, a cutting-edge "mathematics of mathematics" that is about figuring out how math works. 
 
Combined with her infectious enthusiasm for cooking and true zest for life, Cheng's perspective on math is a funny journey through a vast territory no popular book on math has explored before. So, what is math? Let's look for the answer in the kitchen. 

About the Author

Eugenia Cheng is Scientist in Residence at the School of the Art Institute of Chicago. She is the author of numerous books, including the LA Times Book Prize winner Is Math Real?, Unequal, Beyond Infinity, The Art of Logic, and x + y. Cheng lives in Chicago, Illinois. 

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