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James T. Grady-James H. Stack Award for Interpreting Chemistry for the Public: Symposium honoring Shirley O. Corriher
Monday April 8, 2013 Section C DoubleTree 300 Canal Street, New Orleans, LA RM: Rosedown A/B S. Risch, Organizer, Presiding H. McGee, Presiding 1:30 Introductory Remarks. 1:40 96. Award Address (James T. Grady–James H. Stack Award for Interpreting Chemistry for the Public sponsored by American Chemical Society). Touch of grace: Joys of cooking wise. S. O. Corriher 2:25 97. Research and editing for a food chemistry cookbook. A. Corriher 2:55 98. What I learned about cooking as a science writer. K. Chang 3:25 Intermission. 3:35 99. Playing with food: Four centuries of science in the kitchen. H. McGee 4:05 100. Chemistry and cooking: A look at solution chemistry. S. Mitchell 4:30 101. Communicating chemistry to science writers through food. S. J. Risch 4:55 Concluding Remarks.
Photo by M.Z. Hoffman at the Cape Cod Science Café (l-r) Tom Gilbert
(Northeastern University), NESACS Councilor; Jennifer Maclachlan (PID Analyzers), co-organizer of the Café; Ruth Tanner (University of Massachusetts Lowell), NESACS Chair; Shirley Corriher, presenter at the Café; Diane Slater, presenter at the Café; Anna Singer, NESACS Administrative secretary; Jack Driscoll (PID Analyzers), co-organizer of the Café.