SAIC's Scientist-in-Residence Publishes Delectable Math Book

SAIC news
Mathematician Eugenia Cheng uses bagels in her presentation to a class on topology at the School of the Art Institute.

Eugenia Cheng's new book, How to Bake Pi: An Edible Exploration of the Mathematics of Mathematics, is reviewed in the New York Times Sunday Book Review. Cheng is a mathematician and SAIC's second scientist-in-residence.

The scientist-in-residence program is part of the school’s effort to foster the relationship between scientists and artists. An article in the Chicago Tribune explores this intersection of art and science, an interdisciplinarity emphasized by SAIC President, Walter Massey. "They probe around; they make mistakes," says Dean of Graduate Studies Rebecca Duclos about the two. "I think what both these disciplines are finding with each other is that research is this magic dance between linear, logical discovery and beautiful accident, spontaneity and intuition."

Image: Brian Cassella, Chicago Tribune