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)
Science job openings in sunny Brisbane, Australia
Bribie Island, just north of Brisbane. The University of Queensland has just advertised several jobs that may be of interest to readers of t...
-
Is it something to do with breakdown of the Born-Oppenheimer approximation? In molecular spectroscopy you occasionally hear this term thro... -
Nitrogen fluoride (NF) seems like a very simple molecule and you would think it would very well understood, particularly as it is small enou... -
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