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)
Quantum justification for classical discussions of potential energy surfaces
In computational quantum chemistry, the Born-Oppenheimer approximation (BOA) is used to determine potential energy surfaces (PES) for elect...
-
This week Nobel Prizes will be announced. I have not done predictions since 2020 . This is a fun exercise. It is also good to reflect on w... -
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...
My close friend is a teaching assistant for this class!
ReplyDelete