Popular Science Lecture - 59

Masala Lab: The Science of Indian Cooking


Venue: Ramanujan Auditorium,
Institute of Mathematical Sciences
Taramani, Chennai

March 18, 2023
4:00 pm - 06:00 pm

Organised by IMSc & TNSF

About Program







This is part of its efforts to popularize science to the general public and students who are pursuing science as their career. TNSF attempt to focus on students on higher science as everyone knows that learning of science at college within the curriculum is not enough to acquire holistic knowledge of science at the appropriate time. Hence, to fill the gap between what students are acquiring through the curriculum and what it is required, TNSF is planning its activities on higher science to students who are pursuing higher education.




About the Lecture
This talk will be a light-hearted exploration of the simple science (physics, chemistry, biology, evolutionary biology, material sciences and neuroscience) of Indian food told through the story of a single dish, and in the process, address some of the common pseudoscientific beliefs about food, diet and nutrition that are prevalent in Indian society.

இந்த உரை, ஒரே உணவின் கதையின் மூலம் சொல்லப்படும் இந்திய உணவின் எளிய அறிவியலை (இயற்பியல், வேதியியல், உயிரியல், பரிணாம உயிரியல், பொருள் அறிவியல் மற்றும் நரம்பியல்) இலகுவான ஆய்வாக இந்தப் பேச்சு இருக்கும். மேலும் இந்திய சமூகத்தில் பரவலாக உள்ள உணவு மற்றும் ஊட்டச்சத்து பற்றிய போலி அறிவியல் நம்பிக்கைகளை பற்றியும் விவாதிப்பதாக இருக்கும்.

SCHEDULE

Time: 4:00 pm to 6:00 pm - March 18, 2023

Attendenace Registration starts at 3:30 pm

4:00 pm

Introduction

4:10 pm

Krish Ashok
Author, Masala Lab: The Science of Indian cooking, & Global Head, Digital Workplace for TCS

Masala Lab: The Science of Indian Cooking

05:25 pm

Q & A

Speakers

Krish Ashok

Krish Ashok

Krish Ashok is the author of Masala Lab: The Science of Indian cooking, published by Penguin RandomHouse, and an Amazon best-seller that explores the science of Indian cooking with the aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. The book uses simple, first-principles, middle-school level science explanations and hand-drawn illustrations to break down what happens in the Indian kitchen and recommends algorithms and metamodels for common dish types and regional Indian sub-cuisines.

In his day job, Ashok is the Global Head – Digital Workplace for Tata Consultancy Services (one of the world’s largest technology companies) and helps Fortune 1000 companies reimagine the future of work, a role that is at the intersection of technology, design and culture.

He also makes simple explainer videos debunking popular misconceptions about food and diet on Instagram and YouTube, and is a regular columnist on food, science, and culture for publications such as Mint, The Hindu, Scroll and BuzzFeed.

He is a trained Indian classical violinist who also plays the Cello and electric guitar and composes and produces music that you can listen to on all major streaming platforms. A particularly popular playlist is Sanskrit Rock, where he translates and adapts popular heavy metal and classic rock songs into Sanskrit. His music was featured on NPR - A classical Indian musician is transforming hit songs into pop parodies

Venue

Ramanujan Auditorium
Institute Mathematical Sciences
Taramani, Chennai

Call

+91 9176512565

Email us

tamilnadutnsfchennai@gmail.com

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