One of the world's most creative mathematicians finds the meaning of mathematics in the kitchen in this whimsical...rigorous and insightful (New York Times) book
What is math? How exactly does it work? And what do three siblings trying to share a cake have to do with it? InHow 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.
is tenured in the School of Mathematics and Statistics at the University of Sheffield. She is the Scientist in Residence at the School of the Art Institute of Chicago, where she currently lives. Chengnever quite overeggs her metaphor of the mathematician as chef...and her toneis clear, clever and friendly. Even at her most whimsical she is rigorous andinsightful. Potentially confusing ideas are expressed with a matter-of-factsimplicity....How to Bake Pi
is a welcome addition to the popular-mathshelf, unusual not only because of its quirky premise but also because Cheng isa woman, a lucid and nimble expositor, and unashamedly proud of her domesticobsessions.... It would be wonderful if this book attracted a new audience tothe field. And there's no better ambassador (or dinner-party host, I'd wager)than Eugenia Cheng. Alex Bellos,New York Times Book Review