Virtual Talk on 'Science and Cooking - A Physicist's View with Professor Michael Brenner on Thurs Feb 29
(Time changed to 5:00pm ET)
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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.
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Thursday, February 29
5:00 - 6:00 pm (ET)
This event was previously rescheduled from Thursday, February 29 at 7:30 pm.
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Register at link below:
