Tara Chklovski: What inspires you? Emily Mower Provost: The idea that we can use technology to understand people. Technology gives us new ways to learn about how humans communicate. It allows us to tackle the unknown. Advances in technology allow us to focus on problems that were previously deemed too difficult to handle. For example, […]
Have you ever wondered why bananas are green when they are unripe and yellow when they are ripe? Have you ever made a batch of muffins that fell flat instead of rising? Well, you are in luck, because Iridescent is hosting a new “science of cooking” blog that will help answer these, and many other, questions from the kitchen. ScienceFare.org will be launching on June 1, 2011.
ScienceFare is not just about telling you about food science and showing you results, it is about teaching you how to be a scientist in your very own kitchen! With each post you’ll see how a scientist uses the scientific method to investigate the food we eat. Most of the equipment and ingredients you read about on the blog can be found in your kitchen, which means you can feel free to put on an apron (or lab coat) and start doing science too.
We’ll see you at the ScienceFare on June 1, which happens to be the same day that the Top Chef Masters are going to be “getting all Science-y” on Bravo!
We are playing with a new tool (called Knoodle) that enables you to synchronize powerpoint presentations with a video. I think this is a very powerful approach.
Here is an example from our cardiovascular mechanics course.