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.
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My close friend is a teaching assistant for this class!
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