Bulletin of the American Physical Society
2013 Annual Fall Meeting of the APS New England Section
Volume 58, Number 11
Friday–Saturday, October 11–12, 2013; Bridgewater, Massachusetts
Session C1: Banquet Talk |
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Chair: Martina Arndt, Bridegewater State University Room: Science and Mathematics Auditorium CON120 |
Friday, October 11, 2013 8:00PM - 9:00PM |
C1.00001: Physics of Cooking David Weitz Do you want to understand how chefs make, and use foams? Do you want to understand how chefs 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 boiling point of water? Modern cuisine is filled with fascinating new dishes and this talk will explore some of the physics behind them. It will feature demonstrations to help illustrate the physics of modern cuisine. The talk is based on a popular course offered at Harvard University that is a collaboration between science professors and world-renowned chefs. [Preview Abstract] |
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