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Daniele Macuglia

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Daniele Macuglia
Macuglia at the Istituto Italiano di Cultura in Tokyo in 2019
Born22 February 1984 (1984-02-22) (age 40)
Tolmezzo, Udine, Italy
NationalityItalian
Other names马大年
Academic background
Alma materUniversity of Pavia
University of Chicago
Academic work
InstitutionsPeking University
University of Chicago
Websitewww.danielemacuglia.com

Daniele Macuglia (born February 22, 1984) is an Italian physicist and historian of science. He is currently an 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 completed his summa cum laude graduate training in physics at the University of Pavia, prior to earning his PhD in the history and philosophy of science from the University of Chicago.[3][4] An alumnus of the Institute for Advanced Studies of Pavia, he conducted research in Chicago under the mentorship of American physicist Leo P. Kadanoff. Macuglia's research interests include computational statistical mechanics, with a particular focus on the theoretical foundations of Monte Carlo and molecular dynamics simulations.[5][6][7]

Complementing his academic research, Macuglia collaborates with Italian TV personality Francesco Bellissimo on interdisciplinary projects that explore the cultural and historical significance of Italian culinary traditions. This partnership involves scholarly research, lectures, and public events mostly across Asia and the US, supported by various Italian consulates and embassies.[8][9][10][11][12] Their efforts are particularly focused on examining and preserving culinary practices from the Renaissance period, with a primary emphasis on Leonardo da Vinci and his cultural milieu.

Awards[edit]

Macuglia received 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.[13] In 2020, he was awarded the prize for best communication on the history of science by the Italian Physical Society.[14]

References[edit]

  1. ^ "北京大学科学技术与医学史系" (in Chinese).
  2. ^ "Molecular Dynamics". University of Chicago.
  3. ^ "Daniele Macuglia - Un Fisico Friulano a Chicago". Giovanifvg.it (in Italian).
  4. ^ "CHSS Alumni University of Chicago".
  5. ^ "The Emergence of Protein Dynamics Simulations". Springer Link.
  6. ^ "SHAKE and the Exact Constraint Satisfaction of the Dynamics of Semi-Rigid Molecules". Springer Link.
  7. ^ "Free-Energy Calculations in Condensed Matter". Springer Link.
  8. ^ "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).
  9. ^ "Italian Food Culture at the Time of Raphael". University of Illinois at Chicago.
  10. ^ "Italian Food Culture in the Time of Raphael, a Zoom Webinar by Daniele Macuglia & Francesco Bellissimo". Italian Cultural Institute of Chicago.
  11. ^ "Konference a lekce vaření: KAŽDODENNOST A SOUŽITÍ VE FLORENCII V DANTOVĚ DOBĚ". Istituto Italiano di Cultura Praga (in Czech).
  12. ^ "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 Official Website (in Japanese).
  13. ^ "European Union Contest for Young Scientists Country factsheet 2015 Italy" (PDF). European Commission.
  14. ^ "Migliori Comunicazioni 2020". Società Italiana di Fisica (in Italian).

External links[edit]

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