Mmmagma: Edible and drinkable explorations of volcanic processes

21 May 2014, 7.30 PM - 21 May 2014, 7.30 PM

The Lansdown, 8 Clifton Road, Bristol, BS8 1AF

Kathy Cashman and Alison Rust

Kathy Cashman and Alison Rust


Cabot Institute members Professor Kathy Cashman and Dr Alison Rust


For decades volcanologists have been using foods such as syrup and jelly as analogues for magma and rocks in laboratory experiments. Why foods? Because their properties are already well-characterised by food scientists, and they are readily available, inexpensive and safe materials. Perhaps because we often work with foods, even when we're in the pub we can't help ourselves taking a close look at the bubbles in our pint and the cracks in our bread crusts. Playing with our food has even inspired new ideas for how to model volcanic eruptions. Throughout the evening we will be explaining volcanic processes through familiar drinks and foods, starting with the bubbles in your pint.


Tickets cost £2.20.  For more information and to book your tickets, please visit the Official Pint of Science web page.

Doors 7.00pm, Start 7.30pm, End 10pm.

Kathy Cashman and Alison Rust

Kathy Cashman and Alison Rust

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