There will be a FREE and highly entertaining lecture, “The Physics of Cooking” given by Professor David Weitz [waits], Harvard University, at 6:30 PM Thursday, June 6th in Paepcke Auditorium behind the music tent.
David Weitz is a professor of physics and applied physics at Harvard University and is the creator of the fabulously popular course, Science & Cooking. Professor Weitz will demonstrate and explain “soft condensed matter:” phases of matter and elasticity in eggs, spherification of yogurt and juices, emulsions, foams and entropy. To get a taste of his savory lecture, google: david w-e-i-t-z YouTube. This lecture and all our events are free. No reservations are needed – but come early for a front row seat!
For more information about our summer events, please see www.aspenphys.org or call 925-2585.