Andrey Varlamov
Institute of Superconductivity and Innovation Materials (SPIN-CNR), Italy / Lombard Institute Academy of Science and Letters, Italy
Date
11 October 2023
Host
Dima Geshkenbein
Title
Physicist in the kitchen: exploring the Gastronomic Universe
Abstract
I will discuss: how heat propagates in media, what is the difference between pizza baking in wood oven and in the electric one, why tastes of the boiled meet and the grilled one are so different, how scientifically calculate cooking time of the softboiled duck egg and spaghetti, why cin-cin with crystal glasses filled by sparkling wine is not accompanied by nice canorous sound, why barrista varies the coffee beans grounding depending
on weather.
Recording
ETH Video Portal
Dima Geshkenbein (left) with Andrey Varlamov (right) (ETH Zürich/D-PHYS/Kilian J. Kessler)
