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About

I'm Greg Restall, and this is my website. I work in Philosophy at the University of Melbourne. [Email: greg at consequently.org; Skype: greg_restall; Post: Department of Philosophy, University of Melbourne, Parkville 3010, Australia.]

Writing

These are the three last modified entries on my writing page.

“Truthmakers, Entailment and Necessity 2008,” an addendum to “Truthmakers, Entailment and Necessity,” to appear in Truth and Truth-making, edited by E. J. Lowe and A. Rami, Acumen, 2008. →
[with Rebecca Kukla and Mark Lance] Appendix to Rebecca Kukla and Mark Lance ‘Yo!’ and ‘Lo!’: the pragmatic topography of the space of reasons, Harvard University Press, to appear. →
“Curry’s Revenge: the costs of non-classical solutions to the paradoxes of self-reference,” in The Revenge of the Liar, ed. JC Beall, Oxford University Press, pages 262–271, 2008. →
“Anti-Realist Classical Logic and Realist Mathematics,” under revision. →
“Proof Theory and Meaning: on second order logic,” to appear in the Logica 2007 Yearbook, Filosofia. →

Classes

In Semester 2, which starts on July 31, I’ll be teaching an honours seminar 161-438 Logic and Philosophy, in which we cover proof theory and its applications to semantics.

Events

AAL2007: the annual conference of the Australasian Association for Logic, University of Melbourne November 9 to 11, 2007.

Recent Past

University of Melbourne Philosophy Undergraduate Workshop, University of Melbourne September 21 to 23, 2007.

Logic Colloquium 2007, Wrocław, Poland, July 14-19, 2007.

1st GPMR Workshop on Logic & Semantics on Medieval Logic and Modern Applied Logic, Rheinische Friedrich-Wilhelms-Universität Bonn, Germany, on June 28-30, 2007.

Logica 2007, Hejnice Monastery, Czech Republic, 18-22 June 2007.

Heart of Philosophy Café talk and discussion on “What Marx, Freud and Nietzsche have taught me about belief in God”. Tuesday May 8, 7--9pm in the Merrick's General Store.

Please Help Us #1: On Self-Saucing Pudding

Here’s one thing I find comments on a website really good for: trawling for information.

My spouse and I were talking over dessert this evening, over some lemon delcious pudding that she had made. She asked the question she asks every couple of years (when a self saucing pudding is made):

How do self-saucing puddings work?

They really are miraculous, and we haven’t got much of an idea of how the chemistry of these things makes them work. A cursory Googling reveals nothing, and neither does a quick flick through On Food and Cooking.

Can you help us?

Posted 07:16 PM on March 7, 2005

Comments

Isn’t the reason related to the density of the pudding batter and the temperature of the oven? The batter is thick enough to start cooking and float on the sauce, rather than absorb it. If you cook one of these things in an oven that is too cold, you get a mush, rather the distintion between the pudding and batter.

Fernando Gros , March 9, 2005 04:32 AM