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SUMMARY:Culinary fluid mechanics - Maciej Lisicki\, University of Warsaw
DTSTART:20231110T160000Z
DTEND:20231110T170000Z
UID:TALK206029@talks.cam.ac.uk
CONTACT:Hatice Balci
DESCRIPTION:_Lab closed? Head to the kitchen!_ Particularly during the rec
 ent pandemic\, the kitchen offered a rich laboratory environment where div
 erse flows are omnipresent and widely accessible. The surprising phenomena
  emerging in the kitchen inspire fundamental research\, which in turn has 
 improved gastronomy ever since. In this special research setting\, we deal
  with high-interface materials and thin films\, we mix fluids to make emul
 sions\, we work with bubbles\, highly viscous and non-Newtonian materials\
 , we explore heat transfer in fluids\, we stabilize foam structure in brea
 d and beverages\, and we produce novel food from basic ingredients. In thi
 s talk\, I will present a curated selection of kitchen phenomena in which 
 hydrodynamics plays a crucial role and show how the surprising phenomena t
 hat arise in the kitchen are leading to new discoveries across the discipl
 ines. I will also discuss how kitchen flows can be used as a powerful tool
  in physics education.\n\nThe talk will be based in part on a recent revie
 w paper:\nA.J.T.M. Mathijssen\, M. Lisicki\, V.N. Prakash\, E.J.L. Mossige
 \, Culinary fluid mechanics and other currents in food science. Rev. Mod. 
 Phys. 95\, 025004 (2023).\n
LOCATION:MR2
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