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Dozens of wealthy donors came to town for the annual symposium of the Committee on University Resources (COUR), a little-known body that has but one requirement for membership: donate $1 million or more to Harvard...

Author: By Clifford M. Marks and Nathan C. Strauss, CRIMSON STAFF WRITERSS | Title: Donor Conference Meets at Harvard | 4/27/2008 | See Source »

...chances of anyone actually winning the prize seem slim. "No one has yet produced [in vitro meat]. No one has succeeded in coming close," says Dr. Stig Omholt, director of Norway's Centre for Integrative Genetics and chair of the In Vitro Meat Consortium, which held its first symposium this month. Still, Omholt says, "it seems possible to develop this technology...

Author: /time Magazine | Title: In Search of a Test-Tube Hamburger | 4/23/2008 | See Source »

...cell-culture medium in large enough quantities at a low enough price (it's the same problem facing tissue engineers who are attempting to grow artificial organs for human transplant). So, two weeks ago, an international group of experts assembled in Norway for the first In Vitro Meat Consortium symposium to talk about how to scale up the technology and sustain it long-term. The group concluded that it will be possible to produce in vitro meat in large quantities in the future, but not without funding to continue research. Scientists estimate that in vitro chicken could be produced...

Author: /time Magazine | Title: In Search of a Test-Tube Hamburger | 4/23/2008 | See Source »

...about changing the texture, density or viscosity, the molecular structure of a liquid," says award-winning mixologist Charlotte Voisey. The chemical-cocktail movement grew out of a 2005 symposium sponsored by Dutch distiller Bols. In attendance were Herv This, the father of molecular gastronomy, and eight of the world's top bartenders. They created drinks including a boozy ice cream using liquid nitrogen and an ice-cube-like gin-and-tonic jelly. This month Cointreau is introducing a kit to convert its orange liqueur into caviar pearls. Mot & Chandon has created a line of Champagne drinks with foams...

Author: /time Magazine | Title: A Cocktail Class in Molecular Mixology | 4/17/2008 | See Source »

...like, agile representations of people—which look as though they could jump back to life at a moment’s notice—sets the figurines apart from the static nature of most statues.The historical context of these porcelains was the subject of a day-long symposium, “Tables of Content,” and a dance and music performance that took place in the Sackler and Fogg Musuems this past Saturday. “I wanted to highlight this aspect of porcelain that people are not familiar with, and try to show people...

Author: By Tiffany Chi, CONTRIBUTING WRITER | Title: German Porcelain Puts Power on the Table | 4/17/2008 | See Source »

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