Radiations is a weekly electronic newsletter published by the Physics and Astronomy Department of Carleton College. The deadline for materials to be included in Radiations is 9:00 AM Monday of the week you would like the information to appear. Contact tfields@carleton.edu if you want to be added or removed from this mailing list.

Volume 19, Issue 21 (April 1, 2013)

Physics of Cooking

March 14, 2013
By Trenne Fields

Do you want to understand how chefs make and use foams?  Do you want to know how chefs make a drop of liquid into a solid that bursts with flavor when you eat it?  Did you know that eggs cook best at a temperature much lower than the boiling point of water?  This lecture will explore some of the science behind the fascinating new dishes in modern cuisine and will feature demonstrations to illustrate the physics involved in cooking.  This lecture is based on a popular course offered at Harvard University that is a collaboration between science professors and world-renowned chefs. 


Presentation will be held at Hoversten Chapel, Foss Center, Augsburg College

Monday, April 8th, 2013 at 7:00 pm

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