How to Bake Pi : Easy recipes for understanding complex maths

基本信息

Format:Paperback / softback 320 pages

Publisher:Profile Books Ltd

Imprint:Profile Books Ltd

Edition:Main

ISBN:9781781252888

Published:2 Jun 2016

Classifications:Mathematics

Readership:Professional & Vocational Tertiary Education (US: College)

Weight:254g

Dimensions:131 x 197 x 21 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

数学*强大的工具就是逻辑，

透过抽象化的思考，能把复杂的事情变简单！

剑桥大学理论数学博士兼优秀烘焙师郑乐隽，

结合看似完全不相关的烹饪与数学，

从一道道美味食谱引导出数学思考的精要，

让你用全新的角度理解数学这门科学，消除你对数学的恐惧。

本书在英、美创下数学科普书销售佳绩，被译成六国语言

获选美国《出版人周刊》（Publisher Weekly）非文学类年度好书

CBS「荷柏夜间秀」、「Sky News」、BBC、纽约时报等节目与媒体竞相访问作者

撰写华尔街日报数学专栏；其所主持之线上数学课程超过百万次点阅

不管你觉得数学是什么，

接下来我要谈的，会跟你想的很不一样......

数学到底是什么？蛋糕和卡士达又跟数学可以扯上哪门子关系？

莫比乌斯贝果、欧几里得无面粉巧克力蛋糕、苹果π──

这些都是数学，只是跟你知道的数学不一样。

剑桥理论数学博士、也是优秀烘焙师的郑乐隽，

立志要消除世人的「数学恐惧症」。

她在备受好评的《如何烤一个数学Pi》畅销书中，

藉由卡士达、甜甜圈、贝果、蛋糕、派、美乃滋等一道道美味食谱，

类推数学的原理，一路从简单的算术能力探讨到范畴论（「研究数学的数学」）。

书中处处充填了可口的谜题，洒满机智又引人入胜的美味糖霜，

是任何非数学专业人士得以享用数学盛宴的零失败入门食谱！

美乃滋和荷兰酱都是蛋黄酱，只是用来搅拌蛋黄的油脂不同......数学就是要以抽象化的思维找出事物相似之处，让事情更简单。

就像聪明的主妇懂得把厨房裡的现有食材即兴发挥......数学也是要了解流程背后的原理，而不只是把流程背下来。

制作卡士达酱时，最难的就是控制温度与浓稠，没有食谱能简单讲明......但数学完全不用诉诸猜测、运气、直觉，而是透过逻辑思考达成。

Moebius bagels, Euclid's flourless chocolate cake and apple pi - this is maths, but not as you know it.

In How to Bake Pi, mathematical crusader and star baker Eugenia Cheng has rustled up a batch of delicious culinary insights into everything from simple numeracy to category theory ('the mathematics of mathematics'), via Fermat, Poincare and Riemann.

Maths is much more than simultaneous equations and pr2 : it is an incredibly powerful tool for thinking about the world around us. And once you learn how to think mathematically, you'll never think about anything - cakes, custard, bagels or doughnuts; not to mention fruit crumble, kitchen clutter and Yorkshire puddings - the same way again.

Stuffed with moreish puzzles and topped with a generous dusting of wit and charm, How to Bake Pi is a foolproof recipe for a mathematical feast.

*Previously published under the title Cakes, Custard & Category Theory*

作者简介

郑乐隽：剑桥大学数学博士，前英国谢菲尔德大学数学教授，现芝加哥艺术学院教授。自2007年以来，她在YouTube视频网站上的演讲视频浏览量已超过100万次。英国《卫报》将其评为“科学与自然”类作者新秀。已出版数学科普图书《超yue无穷大》《逻辑的力量》，其中《超yue无穷大》曾获得英国皇家学会科学图书奖提名。 她还是一位举办过音乐会的钢琴家，会说法语、英语和广东话。她的人生目标是让世界摆脱对数学的恐惧。

Eugenia Cheng is Senior Lecturer in Pure Mathematics at the University of Sheffield. She was educated at the University of Cambridge and has done post-doctoral work at the Universities of Cambridge, Chicago and Nice. Since 2007 her YouTube lectures and videos have been viewed around 700,000 times to date. A concert pianist, she also speaks French, English and Cantonese, and her mission in life is to rid the world of maths phobia.