PRESENTATION
Approaches in Using Food & Cooking to Engage Diverse Audiences in Science
Aug 20, 12:30 PM–04:20 PM CUT
Cambridge 1/2,Seaport World Trade Center
Chaired by Hollar Kathryn, Hollar Kathryn, Maini Rekdal Vayu, Maini Rekdal Vayu, Sorensen Pia, and Sorensen Pia
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Young Chefs Program lesson plan development: A student-led independent study project in cooking and science
DG
Deborah Gross
Carleton Colg
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