Title:
The Physics of Food and Cooking - 2nd Annual Squishy Physics Lecture
The Physics of Food and Cooking - 2nd Annual Squishy Physics Lecture
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Author(s)
Blais, Richard
Perkowitz, Sidney
Rowat, Amy
Perkowitz, Sidney
Rowat, Amy
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Abstract
Manipulating the texture of foods is central to cooking. One common manipulation is to
induce a phase transition, for example, from a solid to a liquid state, which
can occur both during cooking and eating. In understanding the phase
behavior of food materials, we will consider the protein, carbohydrate, and
fat molecules that are components of foods that we eat. Interestingly, these
same molecules can also impart unique physical properties to plants and
animals, which are critical in biology and physiology. For example, protein
molecules can form structures that provide structural stability for gels such
as Jello-O, as well as individual cells in our bodies. By manipulating
molecules in creative ways, chefs and curious cooks can finely tune food
texture, and generate innovative cuisine.
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Date Issued
2013-02-02
Extent
129:15 minutes
Resource Type
Moving Image
Resource Subtype
Lecture