This is a book about recreational experimentations with making homemade food products. The author narrates how he got into the exciting act of making Stockfish, which is air dried cod fish. The title of this book follows the topical titles of some previous book titles in the ABICS Publications series. Notably, Physics of Soccer, Physics in the Nigerian Kitchen, and Physics of Skateboarding. My website www.Physicsof Soccer.com states that ‘Biology determines what we are, Chemistry explains what makes us what we are, and Physics describes what we do.’ In Stockfish making, chemistry and biology probably plays a bigger role than physics as a science. However, figuratively, “physics” of something is often used to refer to how something is done, as in how to execute the logistics and dynamics of making homemade food products.
A propos de l’auteur
Deji Badiru is Emeritus Professor of Industrial and Systems
Engineering. He is a registered Professional Engineer, certi ed
Project Management Professional. Additionally, he is a Fellow of the
Institute of Industrial & Systems Engineers, Fellow of the Industrial
Engineering and Operations Management Society, and Fellow of
the Nigerian Academy of Engineering. Deji’s academic credentials
include of BS in Industrial Engineering, MS in Mathematics, MS in
Industrial Engineering, and Ph.D. in Industrial Engineering. His areas
of interest encompass mathematical modeling, systems engineering
modeling, computer simulation, and productivity analysis. A proli c
author, Deji is a member of several professional associations and
scholastic honor societies. He also holds a U.S. Trademark for DEJI
Systems Model for Design, Evaluation, Justi cation, and Integration.
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