EMBARGOED FOR RELEASE | 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 Society.
PHILADELPHIA, Aug. 21, 2012 — The refreshing chill of today’s fudge-brownie cookie-crumble ice cream cone ― will it really last? Or can ice cream actually stoke the body’s 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 Society (ACS) today is hosting a special briefing, “Eating Cool: What to Eat to Beat the Heat.” It is part of the 244th National Meeting & Exposition of the ACS, which is the world’s 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.
During Aug. 17-23, the contacts can be reached at 215-418-2086.
“Eating Cool: What to Eat to Beat the Heat” 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: http://www.ustream.tv/channel/acslive.
“Cool foods” 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.
One of the ACS’ major membership divisions is devoted to agricultural and food chemistry, and the Society publishes one of the world’s leading journals on that topic. The ACS’ Journal of Agricultural and Food Chemistry is among more than 40 peer-reviewed scientific journals published by the ACS.