SC 2016 Semilab: Science of Cooking

by Tanya Zaliznyak and Alexei Tkachenko

"How to grill a perfect steak? What is the secret of soufflé that no cookbook will tell? What makes a gel jelly? Science may help you to become an excellent chef, while cooking is a great way of learning physics, chemistry and biology.

Tentative Menu:

  • Heat and Temperature. Phase transitions.
  • Thermal diffusion. Denaturation of proteins.
  • Miscible and immiscible fluids, surface tension, foams.
  • Viscosity, elasticity, plasticity. Gels, colloids, emulsions.

Each concept will be followed by the “meal of the day”: hands-on cooking experience that uses it. Come enjoy the tasty science!

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