Kitchen Chemistry is back in action
This year Kitchen Chemistry has started emerging again after all the restrictions on travel an gatherings. The majority of bookings are made almost a year in advance so it takes a little while to gain momentum again. I have, however, had some things to do in the meantime. The first was an online presentation to the a University of the Third Age (U3A) group. This was my first experience of an interactive talk to a remote audience.
More recently, I streamed a live demonstration lecture to South Africa. It formed part of the Umjikelezo We-Science festival this year. All the partners in the festival were able to go on the road, but it was impractical for me to travel so we did the next best thing. I held my breath for the “flaming custard” experiment as the TV studio is underneath the library, and I was concerned the dust would set off the fire alarms. Fortunately, we did not have to evacuate everyone from the library!
Now travel is back on the agenda I’m planning to attend Scifest Africa again. I’m also in a partnership funded by the British Council which aims to enhance primary STEM education in Brunei. More details can be found on the project website. I should also be able to do some Kitchen Chemistry during my Erskine Fellowship at the University of Canterbury in Christchurch, New Zealand. Border controls in New Zealand have meant that the latter has been postponed twice so fingers crossed it is third time lucky.
The strangest news I have is being invited to contribute to Scientific Recreation / Recreational Science in Late Medieval and Early Modern Europe. I will be contributing to the recreation (meaning “play” rather than “creating again”) with some scientific spectacle. It should be an interesting experience. I’m just sorry that I’ll have to miss the second day as I’ll be running for a plane to New Zealand!
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