unknown  The Science of Cooking

Harvard Professor Michael Brenner will discuss Science and Cooking

Professor Michael Brenner, co-creator of Science and Cooking: From Haute Cuisine to the Science of Soft Matter-one of the most popular Harvard College courses of all time will speak to us via Zoom. His course uses cooking to explain the nature of chemical reactions and physical changes and physics.  Using the familiar backdrop of the kitchen Professor Brenner has taught science in a lively and non threatening way to non-science major undergraduates for over a decade. Students have learned about phase transitions, emulsions, electrostatics, polymer structures, elasticity, and heat transmission while cooking tasty delights in the laboratory. 

Professor Michael Brenner is the Glover Professor of Applied Mathematics and Applied Physics,  Harvard College Professor at the Harvard School of Engineering and Applied Sciences, Faculty Associate at the Harvard University Center for the Environment, and Kavli Scholar at the Kavli institute for Bionano Science and Technology.

Thursday April 8, 7 pm to 8 pm

Members free, non members $5

A Zoom event; a link will be sent the morning of the event.