The hidden physics and chemistry behind your favorite kitchen staples
Watch as chef Ben Ebbrell and Harvard physicist David Weitz demonstrate the science of cooking live. This lecture explores the complex molecular transformations occurring during the creation of herb oil, emulsions, and mayonnaise.
Filmed at the Royal Institution on 18 April 2026, this presentation brings the UK premiere of Harvard's Science and Cooking series to life. The session bridges the gap between culinary technique and scientific principles, specifically examining the mechanics of foams and emulsions.
The lecture features David Weitz, a Mallinckrodt Professor of Physics and Applied Physics at Harvard, who applies his expertise in soft condensed matter to the kitchen. Alongside chef Ben Ebbrell, the presentation reveals the structural science necessary to understand how ingredients like oil and water interact to form stable emulsions.
Source: (Part 1) The Science of Cooking: What's Happening to Your Food | With Ben Ebbrell & David Weitz
