The Canon

This would be a decent overview of a broad range of basic science topics, but unfortunately the writing style ended up really putting me off. Rather than making the material more accessible, the author’s attempts at wit just confuses things and after a while gets annoying.

Rating: 5/10

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Related:

• Book: Uncle Tungsten

In The Poincaré Conjecture, Donal O’Shea explains a conjecture in topology from 1904 that had remained unsolved for nearly a century. Aside from its importance in topology, the conjecture also has implications on determining the shape of our own universe. It is also one of the seven Millennium Prize problems listed by the Clay Institute in 2000, with a one million dollar reward for a correct solution. It was finally solved in 2002 by Grigory Perelman and since then his solution has been accepted. He may be eligible for the Millennium Prize but does not appear to be interested. In 2006, he was awarded the Fields medal—the highest honor for mathematicians and which also carries a monetary reward—for his work but he declined the award.

In this book, O’Shea takes us through the history of the conjecture and the attempts at solving it, and also takes some time to give us the historical context along the way by describing the social and political climate surrounding each mathematician that has sought to prove the conjecture. He does a good job of providing relatively clear and simple explanations of the complex ideas in topology and non-Euclidean geometry involved, but the book does move at a fairly brisk pace (minus the notes at the end the main text is only 200 pages long) so some work is still required to follow along, but I never felt completely lost. This book contains a nice mix of mathematical ideas and history for a general audience, and it managed to keep my interest throughout.

Rating: 8/10

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Related:

• Book: The Möbius Strip

In Heat, Bill Buford, a writer for The New Yorker, leaves his job to become a cook at Babbo, a top Italian restaurant in Manhanttan. Buford has written a clear and interesting account of his struggles to learn his way in a fast-paced and demanding kitchen as a professional cook, and really brings to life the environment and the personalities of the people that he works with. Eventually, as he becomes more confident in his abilities and his passion for cooking grows, he is drawn to Italy by the desire to learn authentic Italian cooking techniques, including the butchering of meat. As he studies under some of Italy’s masters, we are also treated to a sentimental overview of the history and traditions of Italian cuisine. Bill Buford’s memoir is a well-written, fascinating book and I really enjoyed it.

Rating: 8/10

Links:

• Amazon.ca
• LibraryThing