One of Shirley O. Corriher's first lessons on how chemistry meets cooking came in the form of scrambled eggs stuck to a frying pan. That experience set the former biochemist on a journey to become an award-winning food writer. Corriher is the subject of the latest episode of a popular video series from the American Chemical Society (ACS), the world's largest scientific society. The videos are available at http://www.acs.org/PrizedScience and from email@example.com.
Titled Prized Science: Shirley O. Corriher, the fourth episode of the 2013 series features Corriher, this year's winner of the James T. Grady-James H. Stack Award for Interpreting Chemistry for the Public. The award is sponsored by the ACS. The author of numerous articles and the popular books CookWise: The Hows and Whys of Successful Cooking and BakeWise: The Hows and Whys of Successful Baking, Corriher has earned recognition as the "best cooking teacher of the year," as an "ambassador of chemistry" and as a "food sleuth." The Grady-Stack Award recognizes her success in bringing science into the home. In the video, Corriher explains that knowing a little bit of chemistry can fix cooking conundrums in ways that are sometimes counterintuitive.
Next in the 2013 series are episodes of Prized Science featuring Isiah Warner, Ph.D, winner of the ACS Award in Analytical Chemistry, and Esther Takeuchi, Ph.D., winner of the E. V. Murphee Award in Industrial and Engineering Chemistry.
Other episodes feature Tim Swager, Ph.D., winner of the 2013 ACS Award for Creative Invention; Peter J. Stang, Ph.D., winner of the 2013 ACS Priestley Medal; and Greg Robinson, Ph.D., winner of the 2013 F. Albert Cotton Award.
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American Chemical Society