Fellows' Presentation

Adventures in Teaching Science and Cooking

Photo by Tony RinaldoPhoto by Tony Rinaldo

Part of the 2011-2012 Fellows' Presentation Series.

At Radcliffe, Michael P. Brenner will carry out research and writing inspired by an undergraduate class he codeveloped, Science and Cooking: From Haute Cuisine to Soft Matter. Phenomena in cooking raise a multitude of scientific questions, which mathematical models could play an important role in resolving. Additionally, Brenner will continue to find new ways of using mathematical models to understand a variety of phenomena, ranging from the evolution of bird beaks to the interaction of vortex filaments in a fluid.