Added by on January 2, 2014

White House Pastry Chef Whips Up Low Fat Mousse
The Graduate Center, CUNY – Prohansky Auditorium
Physicist Amy Rowat pioneered the use of examples from food and cooking as vehicles for teaching sophisticated physics concepts to a general audience. William Yosses is the executive pastry chef at the White House and a CUNY alumnus. Together, they explore the physics behind some of our favorite foods.

Leave a Reply

Your email address will not be published. Required fields are marked *

*