THIBODAUX, La. — 麻豆果冻传媒 will host a Louisiana physicist, astronomer and competitive barbecue chef who will grill up a discussion on the laws of brisket on Wednesday, Sept. 20.
Titled 鈥淟ow and slow cooking: Understanding the physics of barbecue,鈥� Dr. Andy Hollerman, a professor of physics at the University of Louisiana at Lafayette, will examine the process of how beef, pork and chicken go from cold cuts to the savory tradition associated with summer holidays. Samples will be provided.
鈥淧hysicists love to explore how science describes our everyday activities,鈥� said Dr. Chad Young, department head of physical sciences and interim department head of applied sciences at 麻豆果冻传媒. 鈥� Indeed, anyone can be a chemist or a physicist and Dr. Hollerman鈥檚 work as a chef is a perfect example. Physics at 麻豆果冻传媒 has never tasted so good!鈥�
Dr. Hollerman has taught physics at the University of Louisiana at Lafayette since 1999 and has been a competitive chef since 2003. He and his wife, Lynn, operate the competitive cooking team, Glows BBQ, which is a reference to Hollerman鈥檚 work studying the physical properties of luminescent materials. They have also coordinated and judged several barbecue cook-offs over the last two decades.
鈥淢aking things glow in the dark, either in physics research, patenting non-burning tracer ammunition or cooking championship-caliber BBQ has been a passion for many years,鈥� Hollerman says on his website.
The presentation will begin at 2 p.m. in Beauregard 104 and is free and open to the public.
FOR IMMEDIATE RELEASE: Sept. 14, 2017
CONTACT: Jacob Batte, Media Relations and Publications Coordinator, 985.448.4141 or jacob.batte@www.nicholls.edu