Michael White: Conversations with Isaac Newton, Gebunden
Conversations with Isaac Newton
- A Fictional Dialogue Based on Biographical Facts
(soweit verfügbar beim Lieferanten)
- Verlag:
- Watkins Media Limited, 04/2020
- Einband:
- Gebunden
- Sprache:
- Englisch
- ISBN-13:
- 9781786783837
- Artikelnummer:
- 9592325
- Umfang:
- 128 Seiten
- Ausgabe:
- New
- Gewicht:
- 567 g
- Maße:
- 181 x 111 mm
- Stärke:
- 16 mm
- Erscheinungstermin:
- 1.4.2020
- Hinweis
-
Achtung: Artikel ist nicht in deutscher Sprache!
Klappentext
Imagined by one of the world's foremost Newton scholars, this fictionalized conversation presents the essential biography of one of the greatest scientific minds of all time
Isaac Newton's influence on our world is immense. He formulated the theory of gravity, devised a radical new theory of light and created a calculus that would revolutionize mathematics. His theory of matter in motion sparked the Industrial Revolution. But there was far more to Newton even than these great discoveries.
Opening with an informative foreword by the bestselling author of The Body Bill Bryson, the book is then divided into two parts: a biographical essay that provides a concise overview of Newton's life, upbringing, education and achievements; and a Q&A dialogue based on rigorous research and incorporating Newton's actual spoken or written words whenever possible. Biographer Michael White brings Newton to life through detailed research and giving Newton a free voice to tell you about his unorthodox upbringing, his eminent political career, his bitter feuds with rivals and his secret explorations of the occult.
Biografie
Michael White is theExecutive Chef of Fiamma Osteria and Vento in New York City as well as Fiamma Trattoria in Las Vegas. Fiamma Osteria was awarded threestars by the New York Times, the New York Post, the New York Daily News, Crain's, and the New York Observer, was rated the best Italian restaurant in New York by Zagat's in 2004, and received a Michelin star in 2005. White was named Esquire's Chef of the Year in 2002. Before he and restaurateur Steve Hanson of B.R. Guest opened Fiamma, White was chef de cuisine at the four-star Spiaggia in Chicago. He trained in Europe for eight years with elite chefs such as Valentino Marcattilli at Ristorante San Domenico in Emilia-Romagna and Roger Vergé at Le Moulin de Mougins in Provence.
