The hidden physics and chemistry transforming your kitchen ingredients
Watch as chef Ben Ebbrell and Harvard physicist David Weitz demonstrate the scientific principles behind everyday cooking. This lecture reveals the complex mechanics governing everything from the structure of a focaccia loaf to the stability of emulsions and foams.
Filmed at the Royal Institution on 18 April 2026, this presentation marks the UK premiere of Harvard's renowned Science and Cooking series. The session bridges the gap between culinary art and hard science, using live cooking to illustrate how soft condensed matter physics applies to the kitchen.
The lecture features David Weitz, a member of several prestigious national academies and a professor at Harvard University, alongside Ben Ebbrell, a professional chef and co-founder of the Sorted Food digital platform. By observing the transformation of ingredients, viewers gain a new perspective on the chemical and physical changes that define the cooking process.
Source: (Part 2) The Science of Cooking: What's Happening to Your Food | With Ben Ebbrell & David Weitz
