{"186541":{"#nid":"186541","#data":{"type":"event","title":"Squishy Physics 2013","body":[{"value":"\u003Cp\u003E\u003Cstrong\u003ESquishy Physics lecture will discuss food science from Physics Professors Amy Rowat, Sidney Perkowitz, and from Chef Richard Blais.\u0026nbsp; \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EMost of what we eat is squishy.\u0026nbsp; Many of these foods have fascinating appearances and properties.\u0026nbsp; Squishy Physics investigates materials that are soft and easy to deform.\u0026nbsp;\u003C\/p\u003E","summary":null,"format":"limited_html"}],"field_subtitle":"","field_summary":[{"value":"\u003Cp\u003ESquishy Physics 2013\u003C\/p\u003E","format":"limited_html"}],"field_summary_sentence":[{"value":"This lecture will discuss food science from Physics Professors Amy Rowat, Sidney Perkowitz, and from Chef Richard Blais."}],"uid":"27664","created_gmt":"2013-01-24 13:03:31","changed_gmt":"2016-10-08 02:02:15","author":"Alison Morain","boilerplate_text":"","field_publication":"","field_article_url":"","field_event_time":{"event_time_start":"2013-02-02T09:00:00-05:00","event_time_end":"2013-02-02T11:00:00-05:00","event_time_end_last":"2013-02-02T11:00:00-05:00","gmt_time_start":"2013-02-02 14:00:00","gmt_time_end":"2013-02-02 16:00:00","gmt_time_end_last":"2013-02-02 16:00:00","rrule":null,"timezone":"America\/New_York"},"extras":[],"groups":[],"categories":[],"keywords":[{"id":"960","name":"physics"}],"core_research_areas":[],"news_room_topics":[],"event_categories":[{"id":"1788","name":"Other\/Miscellaneous"}],"invited_audience":[],"affiliations":[],"classification":[],"areas_of_expertise":[],"news_and_recent_appearances":[],"phone":[],"contact":[{"value":"\u003Cp\u003E\u003Ca href=\u0022mailto:alison.morain@physics.gatech.edu\u0022\u003Ealison.morain@physics.gatech.edu\u003C\/a\u003E\u003C\/p\u003E","format":"limited_html"}],"email":[],"slides":[],"orientation":[],"userdata":""}}}