Lecture & performance

Science and cooking: from haute cuisine to the science of soft matter

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 fund amental 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.

Monday 5th October, 19.30-21.00 hrs. Vrijhof/Agora.

In cooperation with Physics of Fluids group UT, Faculty Club and study associations Alembic and Arago.