Monday 5 October 2015 19:30 - 21:00
Bubbles, droplets, fluid flows, phase transitions, molecular viscosity and elasticity. Welcome to the world of science and cooking! Every cook - whether a top chef or just a humble cook at home - uses these physical principles. This lecture uses food and cooking to explicate
fundamental principles in applied physics and engineering. Finally you will understand why it is so hard to cook a decent steak!
Prof. Michael Brenner, Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor.
There will be a live cooking demonstration by the Faculty Club Team.
In cooperation with Physics of Fluids group UT, Faculty Club and study associations Alembic and Arago.
