Daniele Macuglia
Daniele Macuglia | |
|---|---|
 Macuglia at the Istituto Italiano di Cultura in Tokyo in 2019 | |
| Born | 22 February 1984 (age 40) Tolmezzo, Udine, Italy |
| Nationality | Italian |
| Academic background | |
| Alma mater | University of Pavia University of Chicago |
| Academic work | |
| Institutions | Peking University University of Chicago |
Daniele Macuglia (born February 22, 1984) is an Italian physicist and historian of science. He is currently assistant professor of the history of science at Peking University.[1] Before moving to Beijing, he was a research fellow at the Neubauer Collegium for Culture and Society at the University of Chicago.[2]
Biography[edit]
Born in Tolmezzo, Italy, Macuglia earned his PhD in history and philosophy of science from the University of Chicago, defending his doctoral dissertation in 2016. He completed summa cum laude graduate training in physics at the University of Pavia.[3] An alumnus of the Institute for Advanced Studies of Pavia, he worked in Chicago under American physicist Leo P. Kadanoff.
Macuglia occasionally collaborates with Italian TV personality Francesco Bellissimo to promote Italian culinary history and safeguard lost recipes, especially exploring the time of Leonardo da Vinci. The two have organized a variety of lectures and public events in Asia and the US, with support from the cultural offices of various Italian consulates and embassies.[4][5][6][7][8][9]
Awards[edit]
Macuglia has been awarded first prize at the Italian national contest "I Giovani e le Scienze" as well as a Special Prize at the European Union Contest for Young Scientists.[10] In 2020 he was awarded the prize for best communication on the history of science by the Italian Physical Society.[11]
References[edit]
- ^ "北京大学科学技术与医学史系".
- ^ "Molecular Dynamics". University of Chicago.
- ^ "Daniele Macuglia - Un Fisico friulano a Chicago". Giovanifvg.it.
- ^ "世界イタリア料理週間：講演会「ルネッサンスの料理 天才たちの食べ物」". Ministry of Foreign Affairs of Italy (in Japanese).
- ^ "Italian Food Culture at the Time of Raphael". University of Illinois at Chicago.
- ^ "Italian Food Culture in the Time of Raphael, a Zoom Webinar by Daniele Macuglia & Francesco Bellissimo". Italian Cultural Institute of Chicago.
- ^ "Konference a lekce vaření: KAŽDODENNOST A SOUŽITÍ VE FLORENCII V DANTOVĚ DOBĚ". Istituto Italiano di Cultura Praga.
- ^ "料理研究家ベリッシモ・フランチェスコの公式サイト:ベリッシモ・フランチェスコの活動". Francesco Bellissimo Chef Official Site (in Japanese).
- ^ "BICULTURAL SOULS:持ち前の明るさとビジネスセンスで人気を掴んだイタリア人料理研究家。革新的な思考力と芸術的な想像力を活かし、チャンスを形に". Highflyers "BICULTURAL SOULS" Francesco Bellissimo Chef talks about Daniele Macuglia's collaboration (in Japanese).
- ^ "European Union Contest for Young Scientists Country factsheet 2015 Italy" (PDF). European Commission.
- ^ "Migliori Comunicazioni 2020". Italian Physical Society.
External links[edit]
| Authority control databases: Academics |
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