In the News:
New York City's bars are ‘unhealthy' for your ears (Science)
Recent Publications:
Paine, J. (2021). "Studying Acoustical Characteristics of Occupied Restaurants." MS Thesis. University of Nebraska-Lincoln.
Farber, G. and L. M. Wang. (2017) “Analyses of crowd-sourced sound levels, logged from more than 2250 restaurants and bars in New York City.” J. Acoust. Soc. Am. 142, 2593(A).
Recent Presentations:
Underwood, S. and L. M. Wang (2022). "Compilation of restaurant acoustics data logged in Omaha, Nebraska." Noise-Con 2022, Lexington, KY.
Krapfl, B., Palakapilly, J., Scott, G., and L.M. Wang (2021). "Insight on the acoustics in restaurants from combined analyses of logged sound levels, occupancy, and customer responses." J. Acoust. Soc. Am. 150, 161(A).
Paine, J. and L. M. Wang (2021) “Studying acoustical capacity and quality of verbal communication in occupied restaurants” Internoise 2021, 1645-1651.
Wang, L. M. (2020) "The Acoustic Experience in Restaurants" Plenary Speaker at Noise-Con 2020.
Posters:
Underwood, S., and L. M. Wang (2023). "A hybrid simulation approach to predicting noise in restaurants." 2023 AEI Conference VITAE Poster Showcase, Denver, CO.
Smith, K. H., L. M. Wang and V. R. Anderson (2019) “Design features and room characteristics contributing to noise levels in restaurants” International Symposium on Room Acoustics 2019, Amsterdam, Netherlands. Young Acousticians Award.
Anderson, V. R., K. H. Smith, and L. M. Wang (2019) "Distributions of reverberation time measurements from restaurants with different layouts" J. Acoust. Soc. Am. 145, 1918(A).