Inamori School of Engineering professor Misture sourced in New York Times story on chopsticks
Scott Misture '90, 94 PhD, Inamori Professor of Materials Science and Engineering
Scott Misture ’90, ’94 PhD, Inamori Professor of Materials Science and Engineering at Alfred University, was quoted in a recent story in the New York Times on the merits of various types of chopsticks.
The story, written by Marilyn Ong, was titled “The Best Chopsticks” and was published in the Sept. 11 issue of the Times. In it, Misture discussed with Ong the properties of various chopstick materials. Comparing wood and bamboo chopsticks, Misture commented, “I’d suspect that wood is more likely to warp than bamboo because bamboo has a highly uniform cellular structure between nodes (knots).”
Misture earned a bachelor’s degree in ceramic engineering in 1990 and a Ph.D. ceramic science in 1994, both from Alfred University.
