Food and Science: A Fair at MIT

[Daniel Rogov]

A good and interesting read about projects at MIT (Massachusetts Institute of Technology) in which students play and experiment with the marriages between what we eat and sciences.

See the article in the Harvard Gazette at
http://news.harvard.edu/gazette/story/2 ... ence-fair/

Best
Rogov

[Richard Tasgal]

Youtube has videos
http://www.youtube.com/user/Harvard#p/c ... 9EA2399DAB
of a series of public lectures (at the moment, 9 of the 12 that are listed) that go with the course at Harvard. Notwithstanding some long-winded introductions, I found them very interesting.

Very little that I can see making use of in home cooking, though. One exception: I came up with the hypothesis that my potato kugels often failed to get crispy edges and bottoms because the grated potatoes were not drained, and the temperature can't exceed 100 degrees until the water evaporates.

Rich