{"id":83080,"date":"2018-10-16T14:00:37","date_gmt":"2018-10-16T19:00:37","guid":{"rendered":"http:\/\/news.olemiss.edu\/?p=83080"},"modified":"2018-10-16T14:00:37","modified_gmt":"2018-10-16T19:00:37","slug":"versatility-wheat-cooking-topic-october-science-cafe","status":"publish","type":"post","link":"https:\/\/web20.olemiss.edu\/news\/wordpress\/versatility-wheat-cooking-topic-october-science-cafe\/","title":{"rendered":"Versatility of Wheat in Cooking Topic for October Science Cafe"},"content":{"rendered":"

OXFORD, Miss. \u2013 University of Mississippi professor Susan Pedigo will lead a program Oct. 16 examining “The Versatility of Wheat in Cooking” at this month’s Science Cafe.<\/p>\n

Pedigo, a professor of chemistry and biochemistry, will speak on the subject at 6 p.m. at Uptown Coffee. The event is free and open to the public.<\/p>\n

\"\"

Susan Pedigo<\/p><\/div>\n

The Oxford Science Cafe features monthly conversations about science known and unknown. Speakers and topics are scheduled through the UM Department of Physics and Astronomy.<\/p>\n

This month’s discussions will center on the genetic rewiring of wild wheat to promote convenience in harvesting and planting, and how those changes promoted wheat’s meteoric rise in importance as a major food in civilization.<\/p>\n

The event is sponsored by the Office of the Provost, University of Mississippi Women in Physics, Uptown Coffee and the Department of Physics and Astronomy.<\/p>\n

For more information about Oxford Science Cafe programs, go to http:\/\/www.phy.olemiss.edu\/oxfordsciencecafe<\/a><\/span>. For more information about the Department of Physics and Astronomy, visit http:\/\/www.olemiss.edu\/depts\/physics_and_astronomy<\/a> <\/span>or call 662-915-7046.<\/p>\n","protected":false},"excerpt":{"rendered":"

OXFORD, Miss. \u2013 University of Mississippi professor Susan Pedigo will lead a program Oct. 16 examining “The Versatility of Wheat in Cooking” at this month’s Science Cafe. Pedigo, a professor of chemistry and biochemistry, will speak on the subject at 6 p.m. at Uptown Coffee. The event is free and open to the public. TheRead the story …<\/a><\/p>\n","protected":false},"author":89,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[524,137,1327],"tags":[],"yoast_head":"\nVersatility of Wheat in Cooking Topic for October Science Cafe - Ole Miss News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/news.olemiss.edu\/versatility-wheat-cooking-topic-october-science-cafe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Versatility of Wheat in Cooking Topic for October Science Cafe - Ole Miss News\" \/>\n<meta property=\"og:description\" content=\"OXFORD, Miss. \u2013 University of Mississippi professor Susan Pedigo will lead a program Oct. 16 examining “The Versatility of Wheat in Cooking” at this month’s Science Cafe. Pedigo, a professor of chemistry and biochemistry, will speak on the subject at 6 p.m. at Uptown Coffee. The event is free and open to the public. 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