science-and-cookingThe Science of Cooking with Professor Michael Brenner

Tuesday, December 6, 2022, 7 pm.
Virtual.  Register HERE for Zoom link.
Hosted by HC Cincinnati, HC Northeast Ohio and HC Central Ohio

Please join the Harvard Clubs in Ohio for an evening with Professor Michael Brenner that will challenge how you think about cooking and food preparation.  Professor Brenner will draw on his  2020 book,  Science and Cooking: Physics Meets Food, from Homemade to Haute Cuisine, and his popular Harvard College course.

Professor Michael Brenner is the Michael F. Cronin Professor of Applied Mathematics and Applied Physics and Professor of Physics.  He taught the popular undergraduate course, Science and Cooking, which explored the chemistry and physics of cooking.  Professor Brenner's current research includes efforts to understand the limitations of self assembly, algorithm development for atmospheric chemistry, fluid mechanics, material science, and studies of the connection between evolution and physiology.