Using food to make maths more digestible
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 (Ï€) 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.
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