Mmmagma: Edible And Drinkable Explorations Of Volcanic Processes

Professor Kathy Cashman & Dr. Alison Rust from the University of Bristol will talk about 'bubble trouble - how bubbles put the bang in volcanic eruptions' and 'sweet solutions to common questions about volcanoes'.

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.

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