When: 3:00-4:30 pm, Friday
Where: Ballroom D & E
Leader: Carla Ramsdell and Meg Andersen
Abstract: In this workshop, experience a dynamic conversation that explores the intersection of cooking, climate change and physics, all with the backdrop of energy efficiency. Engage in learning about kitchen thermodynamics and rheology WHILE cooking spaghetti and from-scratch tomato sauce. Learn more about FOOD – one of our most critical energy resources.
Sponsored by The Society of Rheology.