Events Archive

PCTS Annual Lecture 2016: Michael Brenner, Harvard, "The Science of Cooking"
Thu, Feb 25, 2016, 8:00 pm9:30 pm

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…

A free lecture open to the public.