David Weitz, Harvard University delivered a public lecture on "The Physics of Cooking" to 550 people at the School of Physics and Astronomy. The lecture is available online. The recipes used in the lecture are also available to download.
The talk presented some examples of physics and science of cooking and included demonstrations. The lecture drew on a course taught by Weitz and a team of chefs that explores the connections between cooking, soft matter physics, materials science and organic chemistry. The science of several innovative techniques in cooking, including foams and use of gelation, as well as more common processes, were explored.
Weitz is a Mallinckrodt Professor of Physics and Applied Physics and Professor of Systems Biology. He is also the director of Harvard's Materials Research Science and Engineering Center. His research interests are in soft matter physics and biophysics. He is a member of the National Academy of Sciences and the American Academy of Arts and Sciences.