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Colloquium: Nov 1, 2017

 
 
*Andrey Varlamov
Physicst in the kitchen
Day Time Place
Nov 1, 2017 Wednesday 15:40 UNAM/SU 01

ABSTRACT — How heat propagates in media, what is the difference between pizza baking in the traditional wood oven and in the electric one, why tastes of the boiled meat and the grilled one are so different, how to scientifically calculate cooking time of the soft-boiled duck egg and spaghetti, why cin-cin with crystal glasses filled by sparkling wine is not accompanied by nice canorous sound, why vodka usually contains around of 40 % of alcohol, why professional barman varies the degree of coffee beans grounding depending on weather, and many other questions of surrounding  gastronomic universe are discussed in this lecture.

*Institute of Superconductivity and Innovative Materials, Italian National Scientific Council (SPIN-CNR)

The Physics Colloquia are designed to address a non-specialist, broad audience and introduce topics of contemporary research through lectures by leading experts. We warmly invite all members of the student body, including undergraduates enrolled in any programme.

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