Would you like to understand how food foams are made or why the elasticity of steak matters? Why do some chefs use liquid nitrogen to freeze ingredients? Want to learn about the physics and science of cooking?
David Weitz is a Mallinckrodt Professor of Physics and Applied Physics at Harvard, having spent many years at Exxon Research and UPenn Physics. He is one of the most prolific and influential experimentalists working in the field of soft-condensed matter physics, working on fascinating problems ranging from colloidal and polymer glasses to cell elasticity and motility. At Harvard he introduced an extremely popular Physics of Cooking course, that he co-taught with his colleagues,and with the world's most renowned chefs.
In this fun public lecture, with lots of hands-on cooking demonstrations, Professor Weitz will discuss the fascinating physics of cooking, based on the course that he introduced at Harvard.
For more information on this lecture, please call (303) 492-3367.
See you there.... Peace.
David Weitz is a Mallinckrodt Professor of Physics and Applied Physics at Harvard, having spent many years at Exxon Research and UPenn Physics. He is one of the most prolific and influential experimentalists working in the field of soft-condensed matter physics, working on fascinating problems ranging from colloidal and polymer glasses to cell elasticity and motility. At Harvard he introduced an extremely popular Physics of Cooking course, that he co-taught with his colleagues,and with the world's most renowned chefs.
In this fun public lecture, with lots of hands-on cooking demonstrations, Professor Weitz will discuss the fascinating physics of cooking, based on the course that he introduced at Harvard.
For more information on this lecture, please call (303) 492-3367.
See you there.... Peace.
~R
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