| Daniele Macuglia | |
| Birth Place: | Tolmezzo, Udine, Italy |
| Nationality: | Italian |
| Alma Mater: | University of Pavia University of Chicago |
| Other Names: | 马大年 |
| Workplaces: | Peking University University of Chicago |
| Homepage: | www.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]
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.
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]