CAS Wine and Cheese Seminars: Difference between revisions

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|Feb 1 || Name || [[Wine and Cheese Fall 2016#Name|Title]]
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|Feb 8 || David Hogg (NYU) || [[Wine and Cheese Fall 2016#David Hogg|Title]]
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|Feb 15 || Name || [[Wine and Cheese Fall 2016#Name|Title]]
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|Feb 22 || Mubdi Rahman (JHU) || [[Wine and Cheese Fall 2016#Mubdi Rahman|Title]]
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|          || Richard Anderson (JHU) || [[Wine and Cheese Fall 2016#Richard Anderson|Title]]
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|Feb 29 || Name || [[Wine and Cheese Fall 2016#Name|Title]]
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|Mar 7 || Nathan Miller (JHU/Goddard) || [[Wine and Cheese Fall 2016#Nathan Miller|Title]]
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|          || Duncan Watts (JHU) || [[Wine and Cheese Fall 2016#Duncan Watts|Title]]
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Revision as of 16:09, 6 January 2016

The JHU/STScI CAS Wine and Cheese Seminars take place in Bloomberg 462 every Monday at 4:00 pm Eastern. Each week, there will be either one speaker, giving an hour-long presentation (50+10), or two speakers, each giving a half hour (25+5) presentation. Hour-long speakers will be invited by the committee, and the half-hour speakers will comprise both local researchers and visitors with a wide range of scientific interests. There will be excellent wine, cheese, and other refreshments to go along with the talks and discussions. Should you have any questions, comments, or speaker suggestions, please contact us: CAS Wine and Cheese Committee.


Where: Bloomberg 462 (Directions can be found here: How to get here)

When: Every Monday at 4:00 pm

Who: Everyone is welcome

Format: Keynote/PPT, PDF, or blackboard format. (Speakers may use their own laptops, and we will check that the display works ahead of time. Please have slides available online or on a portable drive in case we need to use a different computer.)


Spring 2016 Schedule

Date Speaker Title
Jan 25 Ilias Cholis (JHU) Title
Tony Sohn (JHU) Title
Feb 1 Name Title
Feb 8 David Hogg (NYU) Title
Feb 15 Name Title
Feb 22 Mubdi Rahman (JHU) Title
Richard Anderson (JHU) Title
Feb 29 Name Title
Mar 7 Nathan Miller (JHU/Goddard) Title
Duncan Watts (JHU) Title


Past Seminars

See also

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