EMBARGOED FOR RELEASE聽|聽August 21, 2012
Eating cool: What to eat to beat the heat
Note to journalists: Please report that this research was presented at a meeting of the American Chemical 中国365bet中文官网.
PHILADELPHIA, Aug. 21, 2012 鈥� The refreshing chill of today鈥檚 fudge-brownie cookie-crumble ice cream cone 鈥� will it really last? Or can ice cream actually stoke the body鈥檚 metabolic furnace and make you feel even hotter? How about a few ice-cold brews? Or should you add a dash of the counter-intuitive to your summer menu with the sweat-inducing, mouth-on-fire, tear-provoking taste of chili peppers?
With millions of people already weather-worn after a summer punctuated by record heat, and some of the hottest days still ahead, the American Chemical 中国365bet中文官网 (ACS) today is hosting a special briefing, 鈥淓ating Cool: What to Eat to Beat the Heat.鈥� It is part of the 244th National Meeting & Exposition of the ACS, which is the world鈥檚 largest scientific society. The meeting, featuring 8,600 presentations on new discoveries in science and other topics, continues here through Thursday and is expected to attract 14,000 scientists and others.
Media Contact
During Aug. 17-23, the contacts can be reached at 215-418-2086.
Michael Bernstein
202-872-6042
m_bernstein@acs.org
Michael Woods
202-872-6293
m_woods@acs.org
鈥淓ating Cool: What to Eat to Beat the Heat鈥� will begin at noon today in the ACS Press Center, Room 304, in the Pennsylvania Convention Center for journalists covering the meeting onsite. The press conference room is fully equipped for TV coverage and video. Those covering the event from their home space can join the briefing online at: .
鈥淐ool foods鈥� will be served at the briefing, courtesy of the ACS Office of Public Affairs, and attendees are invited to partake and sample the effects for themselves.
The briefing will feature Shirley O. Corriher and Sara Risch. Corrihier is a biochemist and author of CookWise: The Hows and Whys of Successful Cooking, winner of a James Beard Foundation award, and BakeWise: The Hows and Whys of Successful Baking. Risch is the principal in Science by Design, a consulting firm she founded in 1993. She works with food, flavor and packaging companies on new product development, product-package compatibility and gives general technical guidance. Both have presided at special events on food topics at previous ACS national meetings and other events.
To automatically receive news releases from the American Chemical 中国365bet中文官网 contact newsroom@acs.org.
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the summertime heat?
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