Related papers: Boiling, steaming or rinsing? (physics of the Chin…

Food occupies a central position in every culture and it is therefore of great interest to understand the evolution of food culture. The advent of the World Wide Web and online recipe repositories has begun to provide unprecedented…

Physical principles are involved in almost any aspect of cooking. Here we analyze the specific process of baking pizzas, deriving in simple terms the baking times for two different situations: For a brick oven in a pizzeria and a modern…

According to conventional wisdom, a system placed in an environment with a different temperature tends to relax to the temperature of the latter, mediated by the flows of heat and/or matter that are set solely by the temperature difference.…

Innovations in fluid mechanics are leading to better food since ancient history, while creativity in cooking inspires applied and fundamental science. Here, we review how recent advances in hydrodynamics are changing food science, and we…

What is the most effective way to grill food? Timing is everything, since only one surface is exposed to heat at a given time. Should we flip only once, or many times? We present a simple model of cooking by flipping, and some interesting…

The Chinese restaurant process (CRP) and the stick-breaking process are the two most commonly used representations of the Dirichlet process. However, the usual proof of the connection between them is indirect, relying on abstract properties…

Thermal unfolding of proteins is compared to folding and mechanical stretching in a simple topology-based dynamical model. We define the unfolding time and demonstrate its low-temperature divergence. Below a characteristic temperature,…

Accurate food intake detection is vital for dietary monitoring and chronic disease prevention. Traditional self-report methods are prone to recall bias, while camera-based approaches raise concerns about privacy. Furthermore, existing…

The anomalous properties of water in the supercooled state are numerous and well-known. Particularly striking are the strong changes in dynamic properties that appear to display divergences at temperatures close to -- but beyond -- the…

We present an accurate two-dimensional mathematical model for steak cooking based on Flory-Rehner theory. The model treats meat as a poroelastic medium saturated with fluid. Heat from cooking induces protein matrix deformation and moisture…

This paper is about quantum heat defined as the change in energy of a bath during a process. The presentation takes into account recent developments in classical strong-coupling thermodynamics, and addresses a version of quantum heat which…

We present a statistical mechanics treatment of the stability of globular proteins which takes explicitly into account the coupling between the protein and water degrees of freedom. This allows us to describe both the cold and the warm…

Culinary systems, the practice of preparing a refined combination of ingredients that is palatable as well as socially acceptable, are examples of complex dynamical systems. They evolve over time and are affected by a large number of…

The first part of this chapter gives an introduction to heat transfer and cooling techniques at low temperature. We review the fundamental laws of heat transfer (conduction, convection and radiation) and give useful data specific to…

The Chinese restaurant process is a basic sequential construction of consistent random partitions. We consider random point measures describing the composition of small blocks in such partitions and show that their scaling limit is given by…

We consider the problem of boiling of the direct contact of two immiscible liquids. An intense vapour formation at such a direct contact is possible below the bulk boiling points of both components, meaning an effective decrease of the…

Pool boiling is one of the efficient ways to remove heat from high-power electronics, heat exchangers, and nuclear reactors. Nowadays, the pool boiling method is tried to exercise frequently due to its ability to remove high heat flux…

The statistical physics of phase transitions has been hugely successful at describing numerous natural, physical, and technological phenomena, and now a rigorous examination of the phase space of the culinary regime is likewise ripe for the…

Transition boiling is an intermediate regime occurring between nucleate boiling, where bubbles at the surface efficiently carry heat away, and film boiling, where a layer of vapor formed over the surface insulates the system reducing heat…

Food and nutrition occupy an increasingly prevalent space on the web, and dishes and recipes shared online provide an invaluable mirror into culinary cultures and attitudes around the world. More specifically, ingredients, flavors, and…