Cook the Science

Welcome to "Cook the science", a public lecture series at ETH Zurich on the science of cooking. Join ETH Professors and renowned chefs in this engaging "ETH Cooking Show" to uncover the fascinating science behind everyday cooking. What happens physically when we whip cream? Why do we knead bread? What is the science behind perfect pasta al dente?

2024 "Cook the Science" lecture series

The 2024 "Cook the Science" series will feature famous chefs and food producers including Rebecca Clopath (Biohof Taratsch), Jens Jung (John Baker) and Markus Stöckle (Restaurant Rosi).

Lectures are held on Tuesdays about once a month, from 18:00 to 19:15. Doors open 17:30.
All events take place in the ETH main building (Rämistrasse 101, 8006 Zürich, see map). The event on December 3rd will take place in room HG F7.
Each lecture begins with a scientific introduction on the evening's science topic by Prof. Thomas Michaels and other ETH Professors. It then continues with live demonstrations in a "cooking show", where we will try to understand the science behind each recipe.
All events are free and open to everyone.
Please register external page here for free. This helps us planning the events.
Lecture recordings will be available on YouTube after each event.
Lectures are held in English.

Register for free

Click external page here to register for free. You can register for individual lectures or for the entire series of events.

Tuesday, October 22, 18:00-19:15, room HG E7

"Heat transfer: Charring, browning and flavour"

with Rebecca Clopath (@rebeccaclopath), Alpine Natural Chef Biohof Taratsch (@biohof_taratsch)

external page Video of the lecture

Recipes from the lecture: Download Pasta with mushrooms and onions (PDF, 46 KB), Download Moss sponge and edible stones (PDF, 38 KB)

Tuesday, November 12, 18:00-19:15, AudiMax

"Elasticity: The wonder of bread making"

with Jens Jung (@jensjung), owner of Zurich's famous "John Baker" and "Jung" bakeries

Download Recipes and tips from the lecture (PDF, 645 KB)

Tuesday, December 3, 18:00-19:15, room HG F7

"Gelation: Wobbly physics on your plate"

with Markus Stöckle (@MKStoeckle), one of Switzerland's most innovative chefs and owner of Restaurant Rosi Zurich

Videos of previous lectures

Videos of the lectures are available on our external page YouTube channel

Lecture location

ETH main building (HG), room: HG E7

HG

Rämistrasse 101
8092 Zürich

HG-building marked on the map, detailed directions on how to get there linked below the graphic

The "Cook the Science" Team

"Cook the Science" is orchestrated by a team led by Prof. Dr. Thomas Michaels, Assistant Professor of Soft and Living Matter Physics at ETH Zurich and member of the ETH Consortium "Bringing Materials to Life" (BML), together with Dr. Silvie Cuperus (Head of Life Science Zurich), Dr. Alicia Smith (Lecturer at ETH) and our partner Tastelab (Gastronomy specialist).

Our mission is to use cooking to engage the public with science. Through this project, we aim to enhance the understanding of science in everyday life, break down barriers between science and society, and bring science straight to your home kitchen.

School outreach

Love "Cook the Science"? We are currently working to bring "Cook the Science" to primary and secondary schools. For information please contact us at .

Contact

ETH Zurich
Otto-Stern-Weg 3
8093 Zurich
Switzerland