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Culture of Chemistry pp 29–30Cite as

Food for Thought

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References and Notes

  1. Sunday Times (London), October 24, 1982, p 17.

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  2. Kors. A. C. D’Holbach’s Coterie: Princeton University Press: Princeton, New Jersey, 1976.

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  3. Dickson, Lovat. H. G. Wells; Penguin, 1969; p 115.

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  4. Brenner, S. Curr. Biol. 1995, 5, 568.

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  5. Gibbs. W. Wayt. Sci. Am. 1995 (August), 76–83.

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  6. Merton, R. Science, Technology, and Society in Seventeenth Century England; Festig: New York, 1938; p 219.

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  7. There was no such book. The World Brain and The World Encyclopedia were ideas of H. G. Wells which he assiduously propagated in the 1930s. In many ways he anticipated the Internet.

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  8. Ishida. T.; In, Y.; Inoue, M. Acta Crystallogr., Sect. C 1990, 46, 1893–1896.

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Author information

Authors and Affiliations

  1. Department of Crystallography, Birkbeck College, University of London, Malet Street, London, WC1E 7HX, UK

    Alan L. Mackay

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  1. Alan L. Mackay
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Editor information

Editors and Affiliations

  1. Department of Chemistry, Saint Francis University, Loretto, Pennsylvania, USA

    Balazs Hargittai

  2. Department of Inorganic and Analytical Chemistry, Budapest University of Technology and Economics, Budapest, Hungary

    István Hargittai

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Mackay, A.L. (2015). Food for Thought. In: Hargittai, B., Hargittai, I. (eds) Culture of Chemistry. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7565-2_5

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