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2014 News in Brief



Top Chefs Stir up Creative Cuisine with Materials Science

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In the creativity and innovation of the chefs at Mugaritz, one of the world’s top restaurants, Professor Pedro Reis recognized a strong resemblance to research in the EGS.Lab (Elasticity, Geometry & Statistics Laboratory). The EGS.Lab works extensively with thin structures, such as strands of hair or eggshells, finding functionality and structural integrity in these seemingly fragile forms. Reis recently invited three of the chefs to speak in the Mechanics: Modeling, Experimentation, Computation seminar series about how they experiment, explore and play with materials and structures. An overflow crowd packed the lecture hall to hear them discuss “Mugaritz, a natural science of cooking: senses, structures, textures and emotions,” and to taste a few unusual creations.

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