BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//RLASKEY//CALENDEROUS//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
DTSTAMP:20260814T220931Z
LAST-MODIFIED:20130124T155744Z
DTSTART:20130212T203000Z
DTEND:20130212T213000Z
UID:event972@bu.edu
URL:http://physics.bu.edu/internal/events/show/972
SUMMARY:Physics of Cooking
DESCRIPTION:Featuring David Weitz\, Harvard University\nHosted by: Rama Ban
	sil\nPoster: http://physics.bu.edu/posters/2013_Spring/04_Wietz.pdf\n\nPart
	 of the Physics Department Colloquia Series.\n\nAbstract:\nDo you want to u
	nderstand how chefs make\, and use foams?  Do you want to understand how ch
	efs make a drop liquid into a solid that bursts with flavor when you eat it
	?  Did you know that eggs cook best at a temperature much less than the boi
	ling point of water?  Modern cuisine is filled with fascinating new dishes 
	and this talk will explore some of the physics behind them.  It will featur
	e demonstrations to help illustrate the physics of modern cuisine. The talk
	 is based on a popular course offered at Harvard University that is a colla
	boration between science professors and world-renowned chefs.  The course h
	as been a very successful means of teaching physics to non-science majors i
	n a way that engages and interests them.
LOCATION:SCI 109\, 590 Commonwealth Avenue\, 02215
STATUS:CONFIRMED
CLASS:PUBLIC
END:VEVENT
END:VCALENDAR