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?
Spring 2025 "Cook the Science" lecture series
The Spring 2025 "Cook the Science" will feature famous chefs and food producers including Shem Leupin (Stoll Kaffee), Elif Oskan (Gül Restoran), and Patrick Marxer (DasPure).
- 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) in room HG E7.
- 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 below for free. This helps us planning the events. Registration opens 3 weeks before each lecture (on Tuesday 6pm). You have to register for each event individually.
- Lecture recordings will be available on YouTube after each event.
- Lectures are held in English.
Tuesday, 18 March 2025, 18:00-19:15, room HG E7
"Granular matter: The secrets of barista coffee"
with Shem Leupin, Stoll Kaffee
external page Watch the video of the lecture on YouTube
Recipes from the lecture: Download Filter Coffee, Moka Pot, and Espresso (PDF, 152 KB)
Tuesday, 8 April 2025, 18:00-19:15, room HG E7
"Emulsions and foams: The art of ice cream"
with Elif Oskan, owner of Gül Restoran Zurich
external page Register here for this event (registration opens March 18 at 6pm)
Tuesday, 13 May 2025, 18:00-19:15, room HG E7
"Fermented food: Healthy, tasty, alive"
with Patrick Marxer, DasPure
Register here for this event (registration opens April 22 at 6pm)
Register for free
You have to register for each individual lecture. Registration opens 3 weeks before each event.
Click external page here to register for the lecture of April 8 (registration opens March 18 at 6pm).
Lecture location
ETH main building (HG), room: HG E7
HG
Rämistrasse 1018092 Zürich
Videos of previous lectures
Videos of the lectures are available on our external page YouTube channel
Previous events
Previous "Cook the Science" events featured chefs including Rebecca Clopath (Biohof Taratsch), Jens Jung (John Baker) and Markus Stöckle (Restaurant Rosi). Below you will find a link to these events, video recordings and recipes from the chefs.
Tuesday, 22 October 2024, 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 Watch the video of the lecture on YouTube
Recipes from the lecture: Download Pasta with mushrooms and onions (PDF, 46 KB), Download Moss sponge and edible stones (PDF, 38 KB)
Tuesday, 12 November 2024, 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
Tuesday, 3 December 2024, 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
external page Watch the video of the lecture on YouTube
Recipes from the lecture: Download Bergamotte Pate de Fruit (PDF, 25 KB), Download Cheewy Potatoe Noodles (PDF, 24 KB), Download Clear Tomato Jelly (PDF, 24 KB), Download White Onion Gel (PDF, 21 KB)
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 cook-the-science@ethz.ch.
Contact
ETH Zurich
Otto-Stern-Weg 3
8093
Zurich
Switzerland
Sponsors
This project is supported by The Cogito Foundation via the ETH Zurich Foundation and the Swiss National Science Foundation via the Agora scheme.
"Cook the Science" in the news
"Cook the Science" is on the radio talking about Panettone!
Listen to Thomas' external page interview on the Swiss-Italian Radio about bread and the science of panettone.
Our third "Cook the Science" lecture featured on TV!
A report of our third Cook the Science lecture with chef Markus Stöckle and Horst Adelmann from D-HEST was featured on the SRF TV program external page 10vor10.
Our "Cook the Science" lecture with Jens featured on "Schweizer Illustrierte"
Read the article external page here.
"Cook the Science" on the radio!
Listen to Thomas' interview about "Heat transfer" on the Swiss Italian radio for the program external page "La pulce in cucina"
Our first "Cook the Science" lecture featured on the front page of the "Tages Anzeiger"!
Read the article external page "Wenn es im Hörsaal nach zarter Buttersauce riecht" featuring our first ever "Cook the Science" lecture with apline chef Rebecca Clopath.
Meet the "Cook the Science" chefs and gastronomic experts
Rebecca Clopath
Jens Jung
Markus Stöckle