With all the fascinating foodie shows overwhelming your TV these days, up-and-coming trends like molecular gastronomy have taken center stage. For a little insight into how all the epicurean physics works, head over to the Georgetown Reiss Science Building this afternoon for a public lecture with professor David Weitz, the Mallinckrodt Professor of Physics and of Applied Physics at Harvard University. Weitz’s lecture, “The Physics of Cooking,” will feature some examples of the physics behind food foams or liquid nitrogen, plus demonstrations. This talk seeks to encourage more interest in science among non-scientists by combining the physics with the innovation of popular chefs—think José Andrés and his popular small-scale eatery Minibar.
37th and O Streets NW, Reiss Science Building Room 112
Free and open to the public