A wide shot of a ceramics studio, featuring students working with pottery wheels and other tools.

The New York Times Profiles SAIC Faculty Member Eugenia Cheng

Like all SAIC faculty members, Eugenia Cheng puts innovation and creativity at the forefront of her pedagogy. The New York Times recently spotlighted Cheng’s use of baking as a way of “popularizing” math, as she takes high mathematical concepts and uses the common language of food in explanation. Cheng has already been recognized by the likes of Stephen Colbert, and the New York Times takes an intimate look at her practices and background. As the article says, “Dr. Cheng adopts a literal approach to making math more appetizing.”

“Math is about taking ingredients, putting them together, seeing what you can make out of them, and then deciding whether it’s tasty or not,” Cheng says. For information about Cheng’s courses at SAIC, click here.