This year has been frankly ridiculous. And while we’ve done our best to cover all the hot maths topics throughout, we have inevitably missed a few. Here’s some mathematical news bits and bobs from 2016 which we (and you!) may have not noticed.

# You're reading: Posts Tagged: Eugenia Cheng

### Cheng vs Colbert

Eugenia Cheng was on The Late Show with Stephen Colbert recently. Here it is:

### Review: Cakes, Custard and Category Theory by Eugenia Cheng

We’ve often mentioned category theorist and occasional media-equation-provider Eugenia Cheng on the site, and she’s now produced a book, Cakes, Custard and Category Theory, which we thought we’d review. In a stupid way.

### Not mentioned on the Aperiodical, 3/4/15

Here’s a round-up of some mathematical news from last month.

### CHENG!!!!!!

*This post popped into our news queue just before Christmas, and was forgotten about thanks to the seasonal good cheer. Well, it’s 2015 now, and our Nonsense Formula Disapprove-o-Matic is beeping angrily. We still can’t muster up enough enthusiasm to properly dig into this, so I’ve just tidied up the links I collected earlier on.*

Eugenia Cheng (of nonsense formulas *passim*) has “found” the formula for the perfect doughnut, for Domino’s Pizza. Coincidentally, they’ve recently started selling doughnuts.

Actually, “formula” should be in quotes as well – the “formula” she gives is, *drumroll…*

\[ \frac{(r-2)^2}{4(r-1)} \]

Note that that’s not a formula.

### Eugenia Cheng is at it again

Dr Eugenia Cheng, category theorist, has accepted some money from Pizza Express in return for writing some nonsense about pizzas.

This doesn’t really merit a post here, apart from to point out that Dr Cheng very scrupulously denied taking any kind of payment the last time she got a “formula for the perfect X” story in the papers, linked to a clotted cream company.

**Read: ***On the perfect size for a pizza*, by Eugenia Cheng

*via MetaFilter.*

### Cream(t)

This just in! Important research from mathematicians at the university of Sheffield (in particular, category theorist Eugenia Cheng) has determined the correct proportions of jam and cream to use when creating a jam and cream scone. As the Aperiodical’s cake correspondent, my duty is to report these significant results.