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SUMMARY:Food for thought: Edible explorations of volcanic processes - Dr A
 lison Rust (University of Bristol)
DTSTART:20150119T170000Z
DTEND:20150119T180000Z
UID:TALK54365@talks.cam.ac.uk
CONTACT:Jack Wright
DESCRIPTION:For decades volcanologists have been using foods such as syrup
  and jelly as analogues for magma and rocks in laboratory experiments.  Wh
 y foods?  Because their properties are already well-characterised by food 
 scientists\, and they are readily available\, inexpensive and safe materia
 ls.  Perhaps because I often work with foods\, even when I'm in the pub I 
 can't help taking a close look at the bubbles in my pint and the cracks in
  my bread crusts.   Playing with food has even inspired new ideas for how 
 to model volcanic eruptions.  In this talk I will explain some volcanic pr
 ocesses through familiar drinks and foods\, with emphasis on examples that
  have provided insights into my own research in volcanology.\n\nDr Rust co
 mpleted her undergraduate degree at the University of Toronto and received
  her Masters from the University of British Columbia.  She moved to the Un
 iversity of Oregon for her PhD and then returned to British Columbia again
  for her post-doctoral position.  Now\, she works at Bristo where she has 
 been the past 8 years.
LOCATION:Harker Room 1\, Department of Earth Sciences
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