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The State of Israel must be at the forefront of global science - in physics, in mathematics, in medicine, in biology.
I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry.
Biology is now bigger than physics, as measured by the size of budgets, by the size of the workforce, or by the output of major discoveries; and biology is likely to remain the biggest part of science through the twenty-first century.
Carl Sagan spoke fluently between biology and geology and astrophysics and physics. If you move fluently across those boundaries, you realize that science is everywhere; science is not something you can step around or sweep under the rug.