"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!