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Culinary fluid mechanics and other currents in food science

Arnold J. T. M. Mathijssen*, Maciej Lisicki†, Vivek N. Prakash‡, and Endre J. L. Mossige§

Arnold J. T. M. Mathijssen*

  • Department of Physics and Astronomy, University of Pennsylvania, 209 South 33rd Street, Philadelphia, Pennsylvania 19104, USA

Maciej Lisicki†

  • Institute of Theoretical Physics, Faculty of Physics, University of Warsaw, Pasteura 5, 02-093 Warsaw, Poland

Vivek N. Prakash‡

  • Departments of Physics, Biology, and Marine Biology and Ecology, University of Miami, 1320 Campo Sano Avenue, Coral Gables, Florida 33146, USA

Endre J. L. Mossige§

  • RITMO Centre for Interdisciplinary Studies in Rhythm, Time and Motion, University of Oslo (UiO), Forskningsveien 3A, 0373 Oslo, Norway

  • *amaths@upenn.edu
  • †mklis@fuw.edu.pl
  • ‡vprakash@miami.edu
  • §endrejm@uio.no
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Rev. Mod. Phys. 95, 025004 – Published 15 June, 2023

DOI: https://doi.org/10.1103/RevModPhys.95.025004

Abstract

Innovations in fluid mechanics have been leading to better food since ancient history, while creativity in cooking has inspired fundamental breakthroughs in science. This review addresses how recent advances in hydrodynamics are changing food science and the culinary arts and, reciprocally, how the surprising phenomena that arise in the kitchen are leading to new discoveries across the disciplines, including molecular gastronomy, rheology, soft matter, biophysics, medicine, and nanotechnology. This review is structured like a menu, where each course highlights different aspects of culinary fluid mechanics. Our main themes include multiphase flows, complex fluids, thermal convection, hydrodynamic instabilities, viscous flows, granular matter, porous media, percolation, chaotic advection, interfacial phenomena, and turbulence. For every topic, an introduction and its connections to food are provided, followed by a discussion of how science could be made more accessible and inclusive. The state-of-the-art knowledge is then assessed, the open problems, along with the likely directions for future research and indeed future dishes. New ideas in science and gastronomy are growing rapidly side by side.

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Physics Subject Headings (PhySH)

Q&A

From Whiskey to Oreos

Published 15 June, 2023

When the pandemic hit, Arnold Mathijssen embraced food physics, a field he thinks exemplifies the need for science to become more interdisciplinary and diverse.

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Article Text

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Rev. Mod. Phys. 95, 025004– Published 15 June, 2023
  • Received 22 November 2021
Article part of CHORUS
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