Virtual Talk on 'Science and Cooking - A Physicist's View with Professor Michael Brenner on Thurs Feb 29

Professor Michael Brenner is the Michael F. Cronin Professor of Applied Mathematics and Applied Physics and Professor of Physics, Kavli Scholar, Kavli Institute for Bionano Science & Technology. He cofounded the undergraduate class Science and Cooking: From Haute Cuisine to the Science of Soft Matter in 2010. The course was an immediate hit on campus and he publised a book of the same title based on the course.
 
Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven?
 
Professor Brenner tackles these questions and more in an engaging discussion with HCRT followed by a Q&A.
 
Thursday, February 29
7:30–8:30 p.m. (ET)

Register at link below: