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Squishy Physics

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Author: Blais, Richard ×

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    The Physics of Food and Cooking - 2nd Annual Squishy Physics Lecture
    ( 2013-02-02) Blais, Richard ; Perkowitz, Sidney ; Rowat, Amy
    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.