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Andrey VARLAMOV - Italie

Physicist in kitchen


Abstract

How heat propagates in media ? What is the difference between pizza baking in the traditional wood oven and in the electric one ? Why tastes of the boiled meet and the grilled one are so different ? How scientifically calculate cooking time of the soft-boiled duck egg and spaghetti ? Why cheering with crystal glasses filled with sparkling wine is not accompanied by nice melodious sound ? Why vodka usually contains around of 40 % of alcohol ? Why professional barman varies the degree of coffee beans grounding depending on weather ? ... and many other questions of surrounding gastronomic universe are discussed in this lecture.

 

 

Biographie

Andrey Varlamov obtained his Ph.D in 1980 under supervision of Alex Abrikosov, and worked as a researcher and professor at the Department of Theoretical Physics of the Moscow Institute for Steel and Alloys (Technological University) until 1999. He is at present the principal investigator of the Institute of Superconductivity, Innovative Materials, and Devices of the Italian National Research Council (CNR) and Adjunct Professor of University “Tor Vergata” (Rome, Italy).
Andrey Varlamov was awarded the USSR State Prize in Physics for young scientists (1986), the degree of Doctor of Sciences (Habilitatus) in Condensed Matter Physics (1988), and the degree of Doctor Philosophiae Honoris Causa of Bogolyubov Institute for Theoretical Physics (2011). He is also a member-correspondent of Istituto Lombardo Accademia di Scienze e Lettere and member of Advisory Board of Genova Festival of Science. His main fields of scientific interests are : superconductivity, theory of metals, theory of phase transitions, and nanophysics.

 
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