Date

2026年6月22日 (月) 9:00 11:45

Lecture by Ugur Abdulla (2nd OIST-Oxford-SLMath Summer Graduate School on Analysis and Partial Differential Equations)

Date

2026年6月24日 (水) 13:00 14:00

Speaker: Gui-Qiang G. Chen, Oxford University

Date

2026年6月4日 (木) 15:00 16:00
L5D23 and zoom

TSVP Talk Language: English (no interpretation). Target audience: General audience / everyone at OIST and beyond. Freely accessible to all OIST members and guests without registration (also via Zoom).

Date

2026年5月29日 (金) 15:00 16:00

TSVP Talk
Language: English (no interpretation).
Target audience: General audience / everyone at OIST and beyond.
Freely accessible to all OIST members and guests without registration (also via Zoom).

Date

2026年6月11日 (木) 15:00 16:00

TSVP Talk
Language: English (no interpretation).
Target audience: General audience / everyone at OIST and beyond.
Freely accessible to all OIST members and guests without registration (also via Zoom).

Date

2026年4月30日 (木) (All day)2026年5月7日 (木) (All day)

The Science of Creamy Cacio e Pepe  - クリーミーなカチョ・エ・ペペの科学

Cacio e pepe is one of Italy's most popular pasta dishes, but even (Italian) scientists often fail to prepare the perfect creamy sauce. Daniel Maria Busiello, a physicist at the University of Padua, also struggled with this—until he had had enough of random trial and error, and approached the problem scientifically. Together with colleagues (all Italian) from the Max Planck Institute in Dresden, the Institute of Science and Technology Austria, and the University of Barcelona, he set out to uncover the secret of the perfect sauce so that it would turn out right every time.

Date

2026年5月8日 (金) 18:00

Title: The Science of Creamy Cacio e Pepe
タイトル:「クリーミーなカチョ・エ・ペペの科学」

Abstract:

Cacio e pepe is one of Italy's most popular pasta dishes, but even (Italian) scientists often fail to prepare the perfect creamy sauce.
Daniel Maria Busiello, a physicist at the University of Padua, also struggled with this—until he had had enough of random trial and error, and approached the problem scientifically.
Together with colleagues (all Italian) from the Max Planck Institute in Dresden, the Institute of Science and Technology Austria, and the University of Barcelona, he set out to uncover the secret of the perfect sauce so that it would turn out right every time.

Date

2026年4月17日 (金) 9:00 10:00

Talk on April 17, 9:00 am (JST) by James Warta, University of Missouri

Date

2026年4月22日 (水) 15:00 16:00

TSVP Talk
Language: English (no interpretation).
Target audience: General audience / everyone at OIST and beyond.
Freely accessible to all OIST members and guests without registration (also via Zoom).

Date

2026年4月16日 (木) 15:00 16:00

TSVP Talk
Language: English (no interpretation).
Target audience: General audience / everyone at OIST and beyond.
Freely accessible to all OIST members and guests without registration (also via Zoom).

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