Monday, October 25, 2010
Cooking up a new physics course
Last week the New York Times had a fascinating article [in the Dining and Wine section!] about a new physics class at Harvard, Science and Cooking: from Haute Cuisine to Soft Matter Science. The course is for liberal arts majors, and features guest lectures from and problems assigned by (!) famous chefs.
Subscribe to:
Post Comments (Atom)
My close friend is a teaching assistant for this class!
ReplyDelete