‘Know Watts Cooking’
Learning how to cook a loaf of bread on a sunny day or how
properly boiling a pot of water can affect a meal from scratch to finish will be just a few tips
shared during a special physics-themed cooking lecture at Appalachian State University on Tuesday,
Titled, “Know Watts Cooking — The Physics of Energy Cooking,” the lecture is part of the N.C. Science Festival Series and will takes place in the CAP Building on campus in room 112 at 6 p.m. The event is free and open to the public.
The lecture will be led by Carla Ramsdell, a university physics professor, who shares a love of physics and cooking with the community through a series of outreach programs and discussions.
“We will be covering some traditional forms of cooking and also going into induction and pressure cooking,” Ramsdell said.
Overall, Ramsdell said the lecture is a conceptual physics-based approach on how to cook food efficiently. No prior knowledge of physics is necessary.
Among the items discussed will also be solar cookers, she said.
“We will try to touch base on what people can implement immediately or how to take the next step with small appliances in the kitchen,” Ramsdell said, adding that inquisitive minds are welcomed, and questions are encouraged. “I love to cook. I’m Italian, so there is a lot of heritage locked in that tradition for me.”
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