Using food to make maths more digestible

Senior Lecturer Dr Eugenia Cheng - The Math-ster Chef - has a unique way of explaining mathematical concepts using edible examples. Explore a comestible collection of culinary calculations, including a celebration of Pi (π) day, how to make the perfect cream tea, Battenberg cake, puff pastry and a Möbius strip bagel, all rounded off with the perfect glass of wine. Dr Cheng proves that using food really does make maths more digestible.