BY Alexander Gerber Just like other research fields coming of age, science communication may ask itself which patterns have characterised its development over the past decades, which topics and methodologies were particularly often used, and what this can tell us about the strengths and weaknesses of the research field. An in-depth empirical analysis has explored exactly these questions. The results were recently published as a book, which also comprises reflections by the world’s leading science communication scholars about the field’s future needs and perspectives. The study triangulates a bibliometric and content analysis of approx. 3,000 journal papers with a multi-stage panel study and a review of grey literature spanning four decades. Quantitative findings from the journal analysis (e.g. about disciplinary contexts or topics, research methods, data analysis techniques used) were discussed by a panel of 36 science communication researchers in a multi-stage series of qualitative
On January 14th at 2 p.m. GMT, Massimiano Bucchi, Professor of Science and Technology in Society, University of Trento, will discuss and answer questions about his new book, Newton's Chicken: Science in the kitchen World Science Publishing. This highly rigorous, yet original and entertaining publication provides a surprising account of the relationship between gastronomy and scientific research. Why has science forcefully entered the kitchen from a certain moment in history? Why do scientists often use images and metaphors drawn from gastronomy? What is the common thread that connects scientific experiments to mouth-watering recipes? What has futurist cooking got in common with molecular gastronomy? Experiments with coffee, controversies over beer and chocolate recipes guarded as if they were secret patents are the ingredients of this original, surprising account of the intersections between gastronomy and research, between laboratories and kitchens. To join us on Thursday 14 Janu