|
gptkbp:instanceOf
|
gptkb:physicist
gptkb:professor
|
|
gptkbp:almaMater
|
gptkb:ETH_Zurich
gptkb:University_of_Paris
|
|
gptkbp:awardReceived
|
gptkb:Royal_Society_Fellowship
gptkb:Rumford_Medal
|
|
gptkbp:birthDate
|
1908-05-14
|
|
gptkbp:birthPlace
|
gptkb:Budapest,_Hungary
|
|
gptkbp:citizenship
|
gptkb:Hungary
gptkb:United_Kingdom
|
|
gptkbp:coinedBy
|
molecular gastronomy
|
|
gptkbp:deathDate
|
1998-11-24
|
|
gptkbp:deathPlace
|
gptkb:Oxford,_England
|
|
gptkbp:doctoralAdvisor
|
gptkb:Frédéric_Joliot-Curie
|
|
gptkbp:employer
|
gptkb:University_of_Oxford
|
|
gptkbp:field
|
physics
low temperature physics
|
|
gptkbp:founder
|
gptkb:International_Workshop_on_Molecular_and_Physical_Gastronomy
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Nicholas Kurti
|
|
gptkbp:knownFor
|
pioneering molecular gastronomy
work on ultra-low temperatures
|
|
gptkbp:language
|
gptkb:French
English
Hungarian
|
|
gptkbp:memberOf
|
gptkb:Royal_Society
|
|
gptkbp:nationality
|
British
Hungarian
|
|
gptkbp:position
|
Professor of Physics at University of Oxford
|
|
gptkbp:publishedIn
|
gptkb:The_Kitchen_as_Laboratory
But the Crackling is Superb
|
|
gptkbp:residence
|
gptkb:Oxford,_England
|
|
gptkbp:spouse
|
gptkb:Anne_Francis_Holman
|
|
gptkbp:bfsParent
|
gptkb:Molecular_gastronomy
|
|
gptkbp:bfsLayer
|
5
|