Other events in Reading

Creative Reactions in Reading - Comedy Night

Please note the events will take place on the first floor which has no step-free access. Over 18s only past 8PM.
Past event - 2019
24 May Doors 7PM
Event 7PM - 9:30PM
BrewDog Reading, 11 Castle Street,
Reading RG1 7SB
Sold Out!
Creative Reactions will be coming to Reading for the first time this May! Join us for a week of exciting science & art, as we pair artists with researchers to explore science in creative ways and produce unique science-inspired art pieces. Come discover what happens when science and art meet on Friday 24th May, through comedy improv’ performances by The Free Radicals and Rhodders, dynamic artworks, talks by scientists & artists (with our featured speaker, Veronica Giacintucci) and hands on activities!

Headline Act: The Free Radicals

The Free Radicals (STEM Comedy Improv Group)
The Free Radicals are a troupe of improvised comedy players based in Reading. Our performances are inspired by and pay homage to STEM subjects. Our stage show “Schrödinger’s Hat”, includes a guest STEM expert presenting their research which the players use to create a long-form improvised play.

Headline Act: Rhodders

Rhodders (Comedian, Voice Over, Radio Host, Oddity )
What happened to the unlikely lad? Rhodders is a philosophy graduate turned comedian and radio presenter. His on stage persona has been described as “a ball of nervous energy delivering his own brand of neurosis to the audience” (Honest Comedy). Rhodders is a rare concoction of sarcasm and silliness. Leave logic at the door and allow this anarchic eccentric to show you the world from his peculiar perch. Amused Moose Quarter Finalist 2019 and 2018 Winner of the Honest Comedy Gong Show November 2016.

Featured Speaker: Veronica Giacintucci

Dr Veronica Giacintucci (Teaching Fellow in Food Science, University of Surrey)
I am an Italian food scientist and have obtained my PhD in food science studying physical properties of mayonnaises formulated with extra virgin olive oil and this is when I first developed interest for food texture and microstructure. During my years as a researcher I have investigated the microstructure of gluten, flours, emulsions, gels and biscuits and I have always seen a very close relationship between science and art. I love fried food, coffee and ice-cream.