Squishy Physics 2013

There is now a waiting list for Eventbrite registration for this event.

You must register on the Eventbrite webpage for this event. (It's free.)

An RSVP here only serves to let others know that you plan on attending.

Here is a detailed map of the Tech campus that includes the Clough Undergraduate Learning Commons. 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.

This event is a production of the Georgia Tech School of Physics and is made possible in part by ORT Atlanta, an organization committed to strengthening communities throughout the world by educating people against all odds and obstacles.

Squishy Physics 2013

In this exciting event, three lectures will be presented from renown Chef Richard Blais (The Spence), UCLA Professor Amy Rowat, and Emory University (and Atlanta Science Tavern member) Professor Sidney Perkowitz.

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.

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.

 

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  • Marc M.

    Thanks, everyone, for the feedback on this! I'll start working - perhaps with Sidney's help - to follow up with a "science and food" event for the Science Tavern, maybe at The Spence, if arrangements can be made. - Marc

    February 3, 2013

  • Kregg Q.

    Great event! I agree it would be cool to meet at The Spence.

    February 2, 2013

  • Valerie A.

    This was my first ST event. I wish I'd been able to learn physics and even chemistry this way in school! And I have to say, I was VERY hungry when I left...:-)

    1 · February 2, 2013

  • Paula B.

    Interesting. Thanks for organizing this! I agree with the other comment--we need to meet at The Spence and have Richard explain.

    February 2, 2013

  • Sidney P.

    It was incredible fun hearing and seeing Richard and his crew, and Amy, as well as doing my own presentation. A "science and food" event via the Science Tavern, however we set it up, would be a real crowd pleaser.

    2 · February 2, 2013

  • Fred S.

    Interesting information, personalities, food tips.

    February 2, 2013

  • Diana F.

    This was really interesting. I like the idea of dinner at The Spence, I was salivating over several of the creations, especially dessert and already ordered a copy of his book.

    1 · February 2, 2013

  • Jane K.

    That was EXCELLENT! So I propose we hold Science Tavern night at The Spence with Chef Richard Blais explaining our meals!

    4 · February 2, 2013

  • Alice W

    email: [masked]

    February 1, 2013

    • Alice W

      Thanks!

      February 1, 2013

    • Alice W

      Will not be planning to attend this time......thx ; )

      February 2, 2013

  • Alice W

    any more last minute cancellations, please put me on list, thanks [masked]

    February 1, 2013

  • Marc M.

    I have another spare Eventbrite ticket to pass on. Comment with your email address and it's yours. - Marc

    February 1, 2013

    • Marc M.

      This ticket has been claimed.

      February 1, 2013

  • Marc M.

    Thanks to Cindy Henry, I have a couple of Squishy Physics 2013 Eventbrite tickets to give away to someone who can use them.

    The first 2 people who reply to this comment will be eligible to receive a ticket. I'll notify you using a Meetup message. You will have to respond so that I can have an email address to which I can send your ticket. If I don't hear back from you quickly, I'll move on to someone else.

    Please, only reply if you know you will use the ticket.

    Marc

    January 29, 2013

    • Marc M.

      Sorry, Kregg (and others), the 2 tickets are now gone. First one went to a commenter, the second to someone who messaged me.

      You'll be the first to know if any other spare tickets come my way. - Marc

      January 30, 2013

    • Barbara M

      Kregg - I just learned that the funeral of a friend's husband is at 1 PM Saturday, so I won't be able to attend the program. I will send you my ticket via email.

      January 30, 2013

  • Fred S.

    creme brulee, liquid vanilla creamy goodness with a burnt hard crusty shell.

    January 15, 2013

  • Carolyn M.

    Chocolate candy? bananas? oranges?

    January 15, 2013

  • A former member
    A former member

    Ice cream! ;-)

    December 28, 2012

  • Sidney P.

    What's your favorite squishy food? Does it contain two phases: liquid and gas, solid and gas, or liquid and solid? Are there any squishy two-phase drinks?

    December 21, 2012

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