How to Bake Pi: An Edible Exploration of the Mathematics of Mathematics

by Eugenia Cheng

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"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, for example, how the béchamel in a lasagna can be a lot like the number 5, and why making a good custard proves that math is easy but life is hard."--Publisher description.

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14 reviews
Audio. I'm still hoping for some math ability to sink in by osmosis. Part 1 was about the basics and more complex math concepts. Part two was about Category Theory, which seems to be a rather esoteric branch of mathematics. I liked the way the author used cooking analogies (recipes included) and real-life situations to demonstrate the math concepts. I also enjoyed the little bit she shared about the problems of being a woman in the field of mathematics. I found it quite soothing to listen to this--in a comforting way, not a put-me-to-sleep way--as the letters and numbers and formulas flowed past me. I understood lots of the individual parts of it, but I didn't really grasp the overarching whole. But that is no fault of the book.
How to Bake PI is math and some philosophy. More than a how to, it discusses the reasons beyond just getting the answer right, opening math up to be much more interesting. I could not grasp everything the first time, so I'll need to go back and read it more slowly, piece by piece.
Once you get around to reading this book, there are three distinct thoughts that you'll have:

1. Gosh, I'm hungry and I want pastry
2. Why couldn't my maths teacher in school explain it this way
3. Oh, that's what that is supposed to be doing.

Loved the book!
This was actually a fun look at mathematics. I learned a lot about what "math" is and isn't, and more importantly, why math is - and Ms. Cheng is rather funny which I enjoyed. Bonus points for the Star Wars reference.
The popularity of this book baffles me. I found the author's constant references to how smart she thinks she is very annoying, especially since most of the descriptions and explanations of the mathematical concepts were quite lacking.
If this was how I was taught math in school, I probably would have seen the value of learning it.
Rambling, boring, and teaches nothing. I gave up.

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Author Information

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10+ Works 1,524 Members
Eugenia Cheng is the scientist in residence at the School of the Art institute of Chicago and an honorary fellow of the University of Sheffield. The author of How to Bake Pi, she lives in Chicago, Illinois.

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Original title
Cakes, Custard and category theory
Alternate titles
Cakes, Custard and Category Theory: Easy Recipes for Understanding Complex Maths
Original publication date
2015
Epigraph
They say mathematics is a glorious garden. I know I would certainly lose my way in it without your guidance. Thank you for walking us through the most beautiful entrance pathway.

from a student's letter to the aut... (show all)hor
University of Chicago, June 2014
Dedication
To
my parents
and Martin Hyland

In memory of
Christine Pembridge
First words
Here is a recipe for clotted cream. (Prologue)
Math, like recipes, has both ingredients and method.
Last words
(Click to show. Warning: May contain spoilers.)But first of all we need some light.
Blurbers
Steven Strogatz; Leila Schneps; Jordan Ellenberg; Roberto Trotta; Melissa A. Wilson Sayres; John Baez (show all 7); Ian Stewart

Classifications

Genres
Nonfiction, General Nonfiction, Science & Nature, Food & Cooking
DDC/MDS
510.1Natural sciences & mathematicsMathematicsMathematics / GraphsPhilosophy And Psychology
LCC
QA9 .C4862ScienceMathematicsMathematicsGeneral
BISAC

Statistics

Members
435
Popularity
70,718
Reviews
12
Rating
½ (3.49)
Languages
English, French, Italian, Swedish
Media
Paper, Audiobook, Ebook
ISBNs
16
UPCs
1
ASINs
10