Curious home cooks, world class chefs, and everyone in between can find answers to the questions of why recipes work within the pages of the new book “ Science and Cooking: Physics Meets Food, from Homemade for Haute Cuisine ,” based on the perennially popular Harvard College course. This public lecture series discusses concepts from the physical sciences that underpin both everyday cooking and haute cuisine. Learners can also sign up for part 2 of the course, which launched on August 21 and is still open. Browse Catalog; HOME / BROWSE CATALOG / CHEMICAL BEHAVIOR OF MATTER / Science and Cooking . 1 Oxford St Cambridge MA 02138 Science Center B-08A (617) 495-5824 . Pia Sörensen details how the Science of Cooking class conducts lab assignments through actual cooking experiences. Report. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. Explore cutting-edge science and technology, and examine policies needed, to control and eliminate... An introduction to the study of bioethics and the application of legal and ethical reasoning. STEAMeD adapts exercises from the popular Science and Cooking course and Young Chefs to fit Massachusetts state science standards. Julia is a bit of a foodie, long time CSA-member, raises her own chickens, and former professional chocolatier. The course uses food and cooking to explicate fundamental principles in applied physics and engineering. week 3-4: experiments in the cooking lab, discuss with course staff week 5: write report (short, 3 pages), prepare presentation for the science fair, present at science fair Students are expected to design and perform a research study aimed at understanding in scientific terms a recipe, culinary phenomenon, or culinary problem. 3:11. The lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. I am Senior Preceptor in Chemical Engineering and Applied Materials at the Harvard John A. Paulson School of Engineering and Applied Sciences. Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content. The course uses food and cooking to explicate fundamental principles in applied physics and engineering. Bread dough is stiff but still flows. Why do we knead bread? Online—Harvard School of Engineering & Applied Sciences This year’s Science and Cooking Public Lecture Series is a celebration of border-blurring, culinary crossovers, from Caribbean-influenced French and Italian cuisine to a Thai take on traditional Indian recipes. Learn about food molecules and how chemical reactions can affect food texture and flavor. The series, organized by Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content. Curious home cooks, world class chefs, and everyone in between can find answers to the questions of why recipes work within the pages of the new book “Science and Cooking: Physics Meets Food, from Homemade for Haute Cuisine,” based on the perennially popular Harvard College course. 41. Science and cooking Harvard 2011. A big blob of foodstuff that slumps over time, like Silly Putty but large and edible. Or did you once have this secret wish to study in a place like Harvard to learn from some experts in food science, physics, or chemistry (without having to apply there, to move there, and to pay for it)? The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. Achetez et téléchargez ebook Science & Cooking: A Companion to the Harvard Course (English Edition): Boutique Kindle - Science : Amazon.fr But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In the final module we will discuss solubility and the science of candy and chocolate. Enroll. Learn about elasticity, viscosity, mayonnaise, baking, and more! If you’ve ever wanted to take a class at Harvard, here’s your chance! The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. Cooking & Science Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. Harvard is offering an online EdX version of its popular course “SPU27x: Science and Cooking – From Haute Cuisine to Soft Matter Physics.” Class starts October 8th and registration for the course is FREE. Browse more videos. Four new House members boost the roster of alumni in Congress to 54. Topics will include: how molecules influence flavor; the role of heat in cooking; diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià. We’d love to discuss more ideas forcombining science and cooking. Key to Catalog; People; Contact; enter search criteria into the search box. I am pleased to say that science and cooking are coming ever closer together. Harvard is offering an online EdX version of its popular course “SPU27x: Science and Cooking – From Haute Cuisine to Soft Matter Physics.” Class starts October 8th and registration for the course is FREE. Popular series pairs Harvard professors with chefs and food experts This year’s Science and Cooking Public Lecture Series is a celebration of border-blurring, culinary crossovers, from Caribbean-influenced French and Italian cuisine to a Thai take on traditional Indian recipes. New presenters this year include Janice Wong of 2am: Dessert Bar in Singapore, David Zilber, fermentation specialist at Noma in Copenhagen, Marsia Taha, of restaurant Gustu in Bolivia, Native American chef Freddie Bitsoie, and nomadic culinary expert and the queen of “New African Cuisine,” Selassie Atadika, as well as returning favorites José Andrés, Harold McGee, Dave Arnold, Joanne Chang and Catalan chef Joan Roca of El Celler de Can Roca, voted the 2013 and 2015 best restaurant in the world. 1 Oxford St Cambridge MA 02138 Science Center B-08A (617) 495-5824 . The scientific discussion will focus on what causes phase transitions in foods from a macroscopic and microscopic perspective. Cooking & Science Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Whether you are a skilled chef or a home-cook, what you do in the kitchen is deeply rooted in science. Science and cooking Harvard 2011. The alumni association announces the inevitable. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. It is a rare opportunity for highly motivated teachers to bring these exercises into their classrooms. Cooking and science are two things (beside graphic design) that Julia and I are passionate about. The 2020 Science and Cooking Lecture Series returns starting September 7 th - a 16-week course that is free and open to the public through the edX platform.. Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. A big blob of foodstuff that slumps over time, like Silly Putty but large and edible. More information is available on the STEAMeD website, where future workshops will also be announced, Copyright © 2021 The President and Fellows of Harvard College, we would love to hear from you in our survey, Harvard John A. Paulson School of Engineering and Applied Sciences. seas.harvard.edu/cooking (in development) scienceandcooking.seas.harvard.edu [email protected] 42. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. Official news from Harvard covering innovation in teaching, learning, and research. During each week of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. The series is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but public lectures do not replicate course content. If you’ve ever wanted to take a class at Harvard, here’s your chance! In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Harvard Natural Sciences Lecture Demonstrations. Put Harvard researchers and world-class chefs together and what do you get? Learn the anatomy basic to understanding five musculoskeletal injuries commonly seen in primary care medicine and orthopedic... MalariaX: Defeating Malaria from the Genes to the Globe, Bioethics: The Law, Medicine, and Ethics of Reproductive Technologies and Genetics, The scientific concepts that underlie everyday cooking and haute cuisine techniques, How to apply principles of physics, engineering, and chemistry to cooking, How to become an experimental scientist in your own kitchen. Follow. The course uses food and cooking to explicate fundamental principles in applied physics and engineering. Place on a plate, put a camera on it. Read reviews from world’s largest community for readers. Brief Summary of Book: Science and Cooking: A Companion to the Harvard Course by Michael P. Brenner. Learn about food molecules and how chemical reactions can affect food texture and flavor. week 3-4: experiments in the cooking lab, discuss with course staff week 5: write report (short, 3 pages), prepare presentation for the science fair, present at science fair Students are expected to design and perform a research study aimed at understanding in scientific terms a recipe, culinary phenomenon, or culinary problem. Science and Cooking: Modernist Cuisine Nathan Myhrvold , co-author of the award-winning six-volume set Modernist Cuisine: The Art and Science of Cooking , Modernist Cuisine at Home and the newly released The Photography of Modernist Cuisine will discuss two different themes related to holiday cooking: the science of food borne illnesses and diet fads. Philip W. Lovejoy, executive director, Harvard Alumni Association. Playing next. The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. This class brings together top chefs and Harvard scientists to explore how everyday cooking and haute cuisine can illuminate basic principles in physics and chemistry. Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The lab is certainly one of the most unique components of this course — After all, in what other science course can you eat your experiments? Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. Official news from Harvard covering innovation in teaching, learning, and research. Browse Catalog; HOME / BROWSE CATALOG / CHEMICAL BEHAVIOR OF MATTER / Science and Cooking . Food and cooking are part of your everyday life. Joanne Chang, from Flour bakery, will talk about the stages of sugar, and Enric Rovira from Xocolaters de Barcelona in Spain will show us some marvelous chocolate creations and we will discuss the underlying science of chocolate tempering and the different phases of chocolate. José Andrés — chef and owner of minibar, Jaleo, and The Bazaar — will introduce us to the remarkable dishes he creates with gelling agents. In HarvardX’s “Science & Cooking: From Haute Cuisine to Soft Matter Science,” top chefs and Harvard researchers explore how everyday cooking and haute cuisine techniques illuminate scientific principles in physics, chemistry, biology, and engineering. Ever wanted to dive deep into the science behind cooking and haute cuisine?Now that you’re on lockdown, here’s your chance to take a free online course with Harvard University.. Harvard University hosts a number of open learning opportunities with free online courses. I am author and principal developer of the interactive textbook Science and Cooking: A Companion to the Harvard Course, which presents content in a combined media format of short videos, graphics, equations and text. Crimson on Capitol Hill: 117th. Place on a plate, put a camera on it. Harvard science and cooking. I co-teach and manage the General Education course Science and Cooking: From Haute Cuisine to Soft Matter Science (SPU 27), which explores how everyday cooking and haute cuisine can illuminate basic principles in chemistry and physics. The talk is inspired by a course taught at Harvard University through a collaboration of professors and well-known chefs. Here is a quick description and cover image of book Science and Cooking: A Companion to the Harvard Course written by Michael P. Brenner which was published in 2015-6-13. The 2020 Science and Cooking Lecture Series returns starting September 7 th - a 16-week course that is free and open to the public through the edX platform.. Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. The researchers and chefs who make up the science and cooking team at the Harvard John A. Paulson School of Engineering and Applied Sciences bring an analytical perspective to the food we eat. Includes a welcome drink by Dave Arnold of Booker and Dax in NYC to toast the course, and a scientific discussion of how to cook a perfect egg. Part 1 of the online course is available here. This class brings together top chefs and Harvard scientists to explore how everyday cooking and haute cuisine can illuminate basic principles in physics and chemistry. By following along with the engaging recipe of the week, taking precise measurements, and making skillful observations, you will learn to think like both a cook and a scientist. The lectures pair Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. You can read this before Science and Cooking: A Companion to the Harvard Course PDF EPUB full Download at the … The Harvard College Course. The series is based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but … Science and Cooking at Harvard. Learn about food molecules and how chemical reactions can affect food texture and flavor. If so, then here’s something that must sound very interesting to you: A HarvardX online course on “Science & Cooking: From Haute Cuisine to Soft Matter Science starting October 8! Science & Cooking: From Haute Cuisine to Soft Matter Science (physics) Top chefs and Harvard researchers explore how traditional and modernist cooking techniques can illuminate basic principles in chemistry, physics, and engineering. Es geht weiter im Web. For this example, she navigates through the Molten Chocolate Cake Lab/Heat Lab, but also attached three other examples for more resources. Dominique Crenn of Atelier Crenn in San Francisco will make carrot jerky, and America's Test Kitchen will show us their secret to making great scrambled eggs and coleslaw. This year’s Science and Cooking Public Lecture Series is a celebration of border-blurring, culinary crossovers, from Caribbean-influenced French and Italian cuisine to a Thai take on traditional Indian recipes. Harvard Natural Sciences Lecture Demonstrations. Ferdinand Sorenson. Make bread dough enough for a couple loaves, and knead it stiff enough that a round ball of dough takes half an hour to slump to half its original height. Part 1 of the online course is available here. Photograph by Will Halsey/Courtesy of the Harvard Alumni Association. The researchers and chefs who make up the science and cooking team at the Harvard John A. Paulson School of Engineering and Applied Sciences bring an analytical perspective to the food we eat. Search . Here is a quick description and cover image of book Science and Cooking: A Companion to the Harvard Course written by Michael P. Brenner which was published in 2015-6-13. Whether you are a skilled chef or a home-cook, what you do in the kitchen is deeply rooted in science. Joan and Jordi Roca of El Celler de Can Roca, recently voted the best restaurant in the world, will explain how they manipulate phase transitions when cooking through techniques like sous vide and rotovapping. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. We will also explore heat-dependent chemical reactions, and how they impact food taste and texture. David Weitz and Pia Sorensen Food and cooking are part of your everyday life. This module will focus on one of the most commons ways to cook - adding energy in the form of heat to increase the temperature of a food and thus change its internal structure. To that end, the joint effort by the Harvard … 12.15.20. You will also have the opportunity to become an experimental scientist in your very own laboratory — your kitchen. Topics will include: how molecules influence flavor; the role of heat in cooking; diffusion, revealed by the phenomenon of spherification, the culinary technique pioneered by Ferran Adrià. Fühlt Euch eingeladen zur Vortragsserie Science and Cooking der Harvard University, die aus einer Zusammenarbeit von Forschern und Küchenchefs 2012 entstanden ist. Modules Module 1: Molecules, moles, flavor, and pH. Science and math are not just important forscientists; cooking shows how these skills apply toeveryday life or other careers. (Watch a video about the course.). For this example, she navigates through the Molten Chocolate Cake Lab/Heat Lab, but also attached three other examples for more resources. Pia Sörensen details how the Science of Cooking class conducts lab assignments through actual cooking experiences. OILMOTION IN HARVARD SCIENCE & COOKING HD. The popular lecture series pairs Harvard professors with celebrated food experts and renowned chefs to showcase the science behind different culinary techniques. While limited to currently enrolled Harvard undergraduates, the class, which brings together eminent Harvard researchers and world-class chefs, is available to others on-campus through the Harvard Extension School and online through the HarvardX platform (details below). Top chefs and Harvard researchers explore how everyday cooking and haute cuisine can illuminate basic principles in chemistry, physics, and engineering. The lecture drew on a course taught by Weitz and a team of chefs that explores the connections between cooking, soft matter physics, materials science and organic chemistry. January-February 2021. Search . Teachers, community program instructors, and after school program leaders are invited to register. Modules Module 1: Molecules, moles, flavor, and pH. The scientific discussion in this module is about heat transfer, and explaining why it is so hard to cook a perfect steak from both a microscopic and macroscopic perspective. 5 years ago | 41 views. Carme Ruscalleda, chef and owner of restaurant Sant Pau, will cook steak and other culinary specialties that illustrate the special attention chefs pay to heat diffusion when cooking food. Nathan Myhrvold will share his method for cooking the perfect burger, and America’s Test Kitchen will show us their secret to cooking perfect French fries. Includes a discussion by Daniel Humm of Eleven Madison Park in NYC on flavor, pH, and the secret to his famous duck sauce, and scientific discussions on the major molecules of food, flavor, moles, and pH. Members of the public will have the opportunity to learn about the scientific side of the culinary arts during the 2018 Science and Cooking public lecture series. Scientific discussions in this module will include gelation, modernist thickeners, and diffusion, which make some remarkable dishes possible. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. Selassie Atadika: The Science of New African Cuisine; Science & Cooking 2019 Science & Cooking book. 5,358 Followers, 285 Following, 33 Posts - See Instagram photos and videos from Science & Cooking Harvard (@scicookharvard) Presented by David Weitz, Harvard … The public lectures are based on the Harvard course “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” but do not replicate course content. Key to Catalog; People; Contact; enter search criteria into the search box. Science and Cooking Viscous Flow of Bread Dough. Put Harvard researchers and world-class chefs together and what do you get? 155,274 already enrolled! Harold McGee und sein Buch On Food and Cooking war der Auftakt. Evolution”Science Center Lecture Hall C, 7 p.m.Joan Roca (@CanRocaCeller), El Celler de Can Roca, Girona, Spain, best restaurant in the world 2013 and 2015Heloise Vilaseca (@heloiselois), director of R&D, El Celler de Can Roca, Girona, SpainDimou Panagiotis (@panos_chico_paco), El Celler de Can Roca, Girona, Spain, Monday, Dec. 9“Special Panel Discussion”Science Center Lecture Hall C, 7 p.m.Jose Andrés (@chefjoseandres), Think Food Group, minibar, JaleoHarold Mcgee (@Harold_McGee), author of "On Food and Cooking," "Curious Cook", The Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) and the Alícia Foundation developed the General Education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter,” which debuted in the fall of 2010. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. During each module of this course, chefs reveal the secrets behind some of their most famous culinary creations — often right in their own restaurants. By Lily Robles. The talk presented some examples of physics and science of cooking and included demonstrations. By Ferran Adrià. previous next. Monday, Sept. 9“Ten Year Anniversary Lecture”Science Center Lecture Hall C, 7 p.m.Dave Arnold (@CookingIssues), Booker and Dax, author of "Liquid Intelligence," host of "Cooking Issues," founder of the Museum of Food and DrinkHarold McGee (@Harold_McGee), author of "On Food and Cooking," "Curious Cook", Monday, Sept. 16"The Science of Sugar"Science Center Lecture Hall C, 7 p.m.Joanne Chang ’91 (@jbchang), Flour Bakery and Café, Myers + Chang, author of “Flour”, “Flour Too”, “Myers + Chang at Home”, and “Baking With Less Sugar”, Monday, Sept. 23"Exploring Flavor Space: Innovation through Tradition in Noma’s Fermentation Lab"Science Center Lecture Hall C, 7 p.m.David Zilber (@david_zilber), Director of Fermentation at Noma in Copenhagen, Co-author with René Redzepi of "The Noma Guide to Fermentation”Jason White (@teamsilent), Monday, Sept. 30   “Your World, Your Imagination”Science Center Lecture Hall C, 7 p.m.Janice Wong (@janicewong2am), Asia’s Best Pastry Chef 2013 and 2014, Founder 2am: Dessert Bar, Singapore, Monday, Oct 7“Meringue with a MasterChef”Science Center Lecture Hall C, 7 p.m.Nick DiGiovanni (@nick.digiovanni), MasterChef Finalist 2019 and Science and Cooking alum, Monday, Oct. 14                              “Hominy and Posole: The Science of Native American Cooking”Science Center Lecture Hall C, 7 p.m.Freddie Bitsoie (@chef_fjbits), FJBits Concepts, 2013 winner of the Native Chef Competition at the Smithsonian’s National Museum of the American Indian, Monday, Oct. 21“Exploring Heat Transfer in Bolivian Haute Cuisine”Science Center Lecture Hall C, 7 p.m.Marsia Taha (@marsia_taha_gustu), Gustu, La Paz, BoliviaNatalie Del Carpio,  Gustu, La Paz, Bolivia, Monday, Oct. 28“Exploring Viscosity with Olive Oil and Garum”Carles Tejedor (@CarlesTejedor), Oilmotion and Sofia Be So Restaurant, Manresa, SpainPere Planagumà: ROM and Mas de Torrent restaurants, Spain, Monday, Nov. 4“The Science of New African Cuisine”Science Center Lecture Hall C, 7 p.m.Selassie Atadika (@MidunuGhana), Midunu, Accra, Ghana, Monday, Nov. 11"Desserts and Chocolate"Enric Rovira (@enrovira), Master Chocolatier, Barcelona, SpainRamon Morató (@ramonmorato_), Master Chocolatier, author of “Chocolate” and “Four in One”, Wednesday, Dec. 4“Dialogue between Science and Cooking at El Celler de Can Roca. The lecture drew on a course taught by Weitz and a team of chefs that explores the connections between cooking, soft matter physics, materials science and organic chemistry. Brief Summary of Book: Science and Cooking: A Companion to the Harvard Course by Michael P. Brenner. Glover Professor of Applied Mathematics and Applied Physics and Harvard College Professor, Professor of Physics and Applied Physics, John A. Paulson School of Engineering and Applied Sciences and the Department of Physics, Preceptor of Science and Cooking and HarvardX Fellow, John A. Paulson School of Engineering and Applied Sciences and the Department of Physics. The course uses food and cooking to explicate fundamental principles in applied physics and engineering. Ever wanted to dive deep into the science behind cooking and haute cuisine?Now that you’re on lockdown, here’s your chance to take a free online course with Harvard University.. Harvard University hosts a number of open learning opportunities with free online courses. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe. The talk presented some examples of physics and science of cooking and included demonstrations. Bread dough is stiff but still flows. How can we eradicate malaria? Reunions, Alumni Meeting to Be Virtual. Why do we knead bread? Science and Cooking Viscous Flow of Bread Dough. This book is based on, and meant to serve as a companion to, the Harvard course "Science and Cooking: from Haute Cuisine to Soft Matter Science", which aims to teach physics and chemistry through examples of food and cooking. Learn about food molecules and how chemical reactions can affect food texture and flavor. The popular Science and Cooking lecture series returns this fall, offering members of the public the opportunity to embark on a culinary tour of four continents. Harvard is offering an online EdX version of its popular course “SPU27x: Science and Cooking – From Haute Cuisine to Soft Matter Physics.” Class starts October 8th and registration for the course is FREE. Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe. Popular series pairs Harvard professors with chefs and food experts. If you’ve ever wanted to take a class at Harvard, here’s your chance! Inspired by such cooking mastery, the Harvard team will then explain the science behind the recipe. Make bread dough enough for a couple loaves, and knead it stiff enough that a round ball of dough takes half an hour to slump to half its original height. Research. The science of several innovative techniques in cooking, including foams and the use of gelation, as well as more common processes, will be explored. 1 Oxford St Cambridge MA 02138 science Center B-08A ( 617 ) 495-5824 life or other careers (! 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