In this exciting event, three lectures will be presented from renown Chef Richard Blais (The Spence), UCLA Professor Amy Rowat, and Emory University Professor Sidney Perkowitz.  Awards will also be presented to the top middle and high school student submissions for the Squishy Physics photography contest, which is organized in conjunction with the Fernbank Science Center, with the help of ORT America.

Most of what we eat is squishy - behaving as a solid on a plate, or as a liquid when processed in your mouth.  Squishy Physics investigates materials that are soft and easy to deform and, in most cases, are made from mixtures of phases.  The lectures will cover interesting and entertaining physical questions that are critical to cooking and understanding the properties of food.

Location:

Georgia Institute of Technology's G. Wayne Clough Undergraduate Learning Commons

Auditoriums 152 & 144 (PLEASE NOTE: due to limited seating in room 152, overflow seating will be available and the presentation will be telecast into the second auditorium (144) - the speakers will present in room 152).

Flat-rate parking is available on a first-come, first-served basis at the W02 deck and Area 2 lot adjacent to the Student Center.