Department of Chemistry, Duke University
Last year, Prof. Charbonneau was interviewed about his project of tracing back the history of sucre à la crème, a confection he regularly uses in courses at Duke as well as in public (or conference) demonstrations to illustrate the importance Continue reading History of grained confections
It’s a pleasure to celebrate the research achievements of Jean-Philippe Bouchaud, Leticia Cugliandolo, and Jorge Kurchan with the 2025 Lars Onsager Prize and those of Andrea Liu with the 2025 Leo P. Kadanoff Prize.
The first oral history interview I recorded for the History of RSB project was with this year’s Nobel Prize winner, John J. Hopfield. As a result, this prize feels more special than usual. To find out more, note that a Continue reading Nobel Prize for Prof. John Hopfield
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