Super Cool Baking - An evening of discovery

Richmond and Hillcroft Adult and Community College, Parkshot, Richmond, TW9 2RE

10 Sep 2019 - 15:00 - 17:00

It is said that if cooking is an art, baking is a science (anyone who has forgotten one tiny ingredient and had the whole bunch flop can testify). But would you expect that the same properties you manipulate to make a cake in your kitchen are also a subject of manipulation for researchers who try to discover new forms of matter?

Join us for a chocolate fondant making class by our RHACC tutor Laura Ercolani and find out about how similar baking a cake can be with ultra low temperature research in Physics while you wait for your chocolate fondants to be baked.

This is a free event co-organised by RHACC and the Department of Physics at Royal Holloway, University of London. Everyone is welcome and materials for baking will be provided. The event is kindly supported by the LSE branch of the Institute of Physics.

About your hosts:

Laura Ercolani is a clinical nutritionist (MSc, BSc), with over 10 years’ experience working in clinical and community settings, public health & education. She is a keen cook with a great passion for food and science and currently working as a cookery and catering tutor at RHACC.

Andrew Casey is an ultra-low temperature physicist and he is fascinated by things called emergent phenomena. These are properties of materials that exist only as you approach absolute zero in temperature. New states of matter appear then (often not predicted by theorists) that help us understand fundamental physics. His choice of T-shirts is often the subject of debate in the department of physics.