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dc.contributor.authorLudovice, Peter J.
dc.contributor.authorHunt, William D.
dc.date.accessioned2009-02-16T14:38:47Z
dc.date.available2009-02-16T14:38:47Z
dc.date.issued2008-07-23
dc.identifier.urihttp://hdl.handle.net/1853/27006
dc.descriptionWe will discuss science and its relevance to cooking. Give us a call with questions or comments about your scientific adventures in the kitchen. For more details see "What Einstein Told His Cook: Kitchen Science Explained," by Robert Wolke and "What Einstein Told His Cook 2: The Sequel: Further Adventures In Kitchen Science," by Robert Wolke and Marlene Parrish.en
dc.language.isoen_USen
dc.publisherGeorgia Institute of Technologyen
dc.subjectCookingen
dc.subjectKitchen science
dc.subjectMorphology
dc.titleScience and Cookingen
dc.typeRecording, oralen
dc.contributor.corporatenameGeorgia Institute of Technology. School of Chemical and Biomolecular Engineering
dc.contributor.corporatenameGeorgia Institute of Technology. School of Electrical and Computer Engineering


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  • Inside the Black Box [253]
    This comedic approach to science de-mystifies science and technology for the average listener.

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