David A. Weitz, the Mallinckrodt Professor of Physics and of Applied Physics at Harvard University, presented a talk called “Physics of Cooking.” His lecture was part of the fall 2013 Meeting of the New England Section of the American Physical Society. The Department of Physics hosted the two-day event, which featured lectures and plenary sessions focused on biophysics, in particular optical and nano techniques used in cutting-edge biology and chemistry research.
Professor Weitz’s talk detailed the physics behind our modern cuisine. The talk is based on a popular course offered at Harvard University that is a collaboration between science professors and world-renowned chefs. (Photo by Steve Rowell, ’16, University News)