Home»All Photographs»Interface of Chemistry and Cuisine at TCNJ in Ewing
Created 20-Mar-13
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TCNJ’s Week of Science, where guest chefs were making liquid nitrogen ice cream, salad dressing powders, a wrap with "gelified" bleu cheese dressing and other weird dishes for lunch at The Atrium at Eickhoff dining center.
Michael Mancuso/The Times of Trenton
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© Times of Trenton photos