I’m a sucker for references to math and pastry


hat can I say? I’m a sucker for references to math and pastry.


“One of the wonderful features of math is that, like with pastry, it can use quite simple ingredients to make very complicated situations. This can also make it rather offputting, like making puff pastry. Actually, I don’t think puff pastry is that difficult if you follow the instructions carefully. But even if you don’t want to try doing it yourself, perhaps you can still enjoy the fact that such simple ingredients can turn into delicious puff pastry. Math is about understanding processes and not just eating end results.”

Eugenia Cheng, mathematician, amateur chef
in How to Bake Pi: An Edible Exploration of the Mathematics of Mathematics (Basic Books, 2015)

How to Bake Pi
How to Bake Pi

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Chris Aldrich

I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.

16 thoughts on “I’m a sucker for references to math and pastry”

  1. Eugenia Cheng’s book “How to Bake Pi” has some tasty little tidbits you really wish you’d learned in elementary and high school. I’m only a bit into it, but recommend it highly, particularly to those who never understood math or were scared of it.


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