Professor Weitz explains how cooking and food provide neat reference points for studying a variety of physical phenomena -- from foams to supercooling and complex phase changes.
, A. Sinha, N. Sörensen, P. , Castells, Rosenberg, Brenner, M. Weitz, D. A. The kitchen as a physics classroom. Physics Education 2014, 49, 512
- Sinha, N. Weitz, D. A. Cocktail physics. Physics World 2011, 24, 25-28. [PDF]
Here are some videos:
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking
Brain Candy (White House Pastry Chef): How Desserts Slow the Passage of Time
Corey Lee and David Weitz, PhD came together at UCSF for the 2012 Chauncey D. Leake Lecture, in which they performed lively demonstrations and discussions on the physics behind emulsions and gels, including Lee's acclaimed faux shark-fin soup and other novel preparations.