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Showing blog posts tagged with "Q&A"

Functional MRI

Think Fast! Sackler Brain Bench – Neuroscience of Sports: Your Brain in Action

Q&As

What happens in the brain of a baseball player as a 100-mph pitch hurtles toward him? How does a surfer on her board analyze the nuances of an evolving wave? In the upcoming five-week course for adults, Sackler Brain Bench – Neuroscience of Sports: Your Brain in Action, which starts Monday, September 16, experts including Columbia University Medical Center neurosurgeon and neuroscientist Sameer Sheth will explain more about the neuroscience of athletics. 

Tags: Brain, Q&A

Marco Livio

Brilliant Blunders: A Q&A with Mario Livio

Q&As

Even geniuses make mistakes. That’s the reassuring message of the engrossing new book Brilliant Blunders: From Darwin to Einstein—Colossal Mistakes by Great Scientists That Changed Our Understanding of Life and the Universe, by theoretical astrophysicist and noted writer Mario Livio. Livio will give a Frontiers Lecture on Monday, June 10, at the Museum on the topic of brilliant blunders by such towering scientific figures as Charles Darwin and Albert Einstein, and more.

Tags: Astrophysics, Evolution, Q&A

Three Hakkaisan bottles (sake)

Sake Secrets: A Q&A with Timothy Sullivan

Q&As

This Thursday, May 16, in an American Museum of Natural History Adventure in the Global Kitchen program, Timothy Sullivan, of urbansake.com, will share behind-the-scenes details about how sake, sometimes called the “drink of the gods,” is brewed each winter in the Niigata Prefecture of Japan.

Tags: Q&A

Tama Matsuoka Wong

Cooking, Deliciously, with Common Weeds: A Q&A with Tama Matsuoka Wong

Q&As

Tama Matsuoka Wong did not set out to be a professional forager. But, slowly, as the then-corporate lawyer lived internationally, she developed an obsession for eating wild plants. Today, it’s her vocation as well. Wong will give a talk and tasting this Thursday, March 21, 2013, as part of the Museum’s monthly Adventures in the Global Kitchen series. We recently talked with her about her approach to eating from “nature’s garden.”

Tags: Food, Our Global Kitchen, Q&A

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