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)
A very effective Hamiltonian in nuclear physics
Atomic nuclei are complex quantum many-body systems. Effective theories have helped provide a better understanding of them. The best-known a...
-
Is it something to do with breakdown of the Born-Oppenheimer approximation? In molecular spectroscopy you occasionally hear this term thro...
-
If you look on the arXiv and in Nature journals there is a continuing stream of people claiming to observe superconductivity in some new mat...
-
I welcome discussion on this point. I don't think it is as sensitive or as important a topic as the author order on papers. With rega...
My close friend is a teaching assistant for this class!
ReplyDelete