Science on Tap: “The Physics of the Perfect French Fry”

Science on Tap
Date: December 8, 2014
Time: 6:00 p.m.
Location:

National Mechanics
22 S. Third Street
Philadelphia, PA 19106

Event Type: Open to the Public
Fee: Free
RSVP Online: No Registration Required

We’ve been enjoying french fries for centuries, yet they continue to elude home chefs and gourmands alike. Can science explain the art of perfecting this everyday food? Scott Paulson, french fry-enthusiast and physics and astronomy professor at James Madison University, says yes. During this Science on Tap, Paulson will explore the science behind the seemingly simple act of deep-frying a potato, including important questions such as: What variety of potato works best? Does the type of oil matter? Is fresher better? He will also discuss high-heat vs. low-heat cooking techniques and the reluctant interaction of oil with water, in a quest to uncover the perfect french fry recipe.

About the speaker

Scott Paulson is an associate professor in the Department of Physics and Astronomy at James Madison University in Harrisonburg, Virginia. His research interests are in nanotechnology and biophysics, but he also likes to think (and talk) about the science of more common phenomena, such as cooking and baseball.

This event is presented by Wagner Free Institute of Science.

About Science on Tap

Science on Tap is a monthly science café in Philadelphia for anyone interested in getting together with other people to discuss a range of engaging science topics. It is held the second Monday of (most) every month.

Located at National Mechanics, a relaxed, convivial bar in Old City, Science on Tap features a brief, informal presentation by a scientist or other expert followed by lively conversation. The goal is to promote enthusiasm for science in a fun, spirited, and accessible way, while also meeting new people. Come join the conversation!

Open to the public (age 21+ or accompanied by chaperone 25 years or older).

Register for an event link

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