Book Reviews June 2010

Stealing the Mona Lisa Darian Leader Faber & Faber, 2002 ISBN: 0571212638 In August 1911, house painter Vincenzo Perrugia stole the Mona Lisa from the Louvre. It was some hours before anyone noticed the theft, but after they did they did huge crowds wanted to see the empty space - more than had wanted to see the picture when it was there. In Stealing the Mona Lisa: What Art Stops Us from Seeing Darian Leader examines what this tells us about the the place of art in our lives. Continued..

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The Shape of Space Jeffrey Weeks Taylor and Francis, 2002 ISBN: 0824707095 The Shape of Space by Jeffrey Weeks is an introduction to the topology and geometry of surfaces and higher dimensional spaces. Continued..

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why does E=mc squared Brian Cox and Jeff Forshaw Da Capo, 2009 ISBN: 9780306817588 E=mc2 is one of the most famous equations, but not many people know where it comes from. In Why Does E=mc2?: (and why should we care?) Brian Cox and Jeff Forshaw give a gentle explanation of what is behind this equation. Continued..

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Donald Michie on machine intelligence, biology and more Donald Michie and Ashwin Srinivasan Oxford University Press, 2009 ISBN: 9780199573042 In Donald Michie on machine intelligence, biology and more, Ashwin Srinivasan has compiled a collection of articles by Michie ranging from his work with Alan Turing at Bletchley Park to his comments on the invasion of Iraq in 2003. Continued..

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Built by Animals Mike Hansell Oxford University Press, 2007 ISBN: 9780199205561 When we see animals using tools or behaving in a way similar to humans, we are likely to see is as a mark of intelligence, but we are sometimes prone to take for granted the structures which animals create. In Built by Animals: The natural history of animal architecture Mike Hansell argues that we should be more impressed with what animals can build. Continued..

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The queen of fats Susan Allport University of California Press, 2006 ISBN: 9780520242821 Eating too much fat is bad for you. But maybe it's the type of fat which makes a difference - saturated, unsaturated, polyunsaturated, and then there's good cholesterol and bad cholesterol. And now there's Ω3 and Ω6. If you find all of this confusing then you're not the only one. In The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them Susan Allport helps to sort things out. Continued..

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