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“How to Bake Pi” – The logic and beauty of math through baking
May 30, 2015 @ 3:00 pm - 4:00 pm$10 - $30
Math is about more than numbers or right and wrong answers. It’s a way of thinking. It’s a way of putting ideas together to make exciting new ideas. Eugenia Cheng will explain why it’s about deliciousness. Dr. Cheng will use recipes, analogies, and anecdotes from the world of food and cooking to show that math can be as delicious as food, making complicated math surprisingly fun and unintimidating.
“One of the wonderful features of math is that, like making a puff pastry, it can use quite simple ingredients to make very complicated situations,” says Cheng. “This can also make it rather offputting, like making a puff pastry. But even if you don’t want to try doing it yourself, perhaps you can still enjoy the fact that such simple ingredients can turn into delicious puff pastry.” And so it goes with math as well.
Samples of apple crumble from First Slice Pie Café will be available for eating!
Eugenia Cheng is tenured in the School of Mathematics and Statistics at the University of Sheffield in the United Kingdom. Her research is in category theory, mostly higher-dimensional. Currently the Scientist in Residence at the School of the Art Institute of Chicago, she was previously a visiting Senior Lecturer at the University of Chicago. Educated at the University of Cambridge, she has done post-doctoral work at the Universities of Cambridge, Chicago, and Nice. Since 2007, her YouTube videos explaining mathematical concepts have been viewed more than 700,000 times. A trained concert pianist, she is also trilingual in French, English, and Mandarin. She is keen to bring mathematics to a wider audience and help reduce math phobia.
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