Culinary fluid mechanics and other currents in food science

2022/01/27 by Arnold J. T. M. Mathijssen, Maciej Lisicki, Vivek N. Prakash +2 · 2 voices
Engineering · Physics and Astronomy · #Electrohydrodynamics and Fluid Dynamics #Fluid Dynamics and Heat Transfer #cond-mat.soft #physics.bio-ph #physics.flu-dyn #physics.pop-ph

paper · pdf · doi:10.1103/revmodphys.95.025004

arxiv published 2022/01/27 · arxiv updated 2022/10/14 · openalex publication_date 2023/06/15 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30

Abstract

This review describes recent scientific advances in the context of the culinary arts. It is written as a menu, starting with the physics of drinks, followed by the main course, and ending with complex desserts. Recent discoveries are reviewed, particularly in fluid mechanics and soft matter physics, and their relevance to food science is highlighted. Many phenomena like the Cheerios effect, coffee-ring effect, Brazil nut effect, Leidenfrost effect, and Marangoni effect are described and illustrated by epicurean examples.

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Discussions

• Culinary fluid mechanics and other currents in food science [hn, 2 points, 0 comments]
• Wie geil, ich dachte, ich muss ein Buch aus USA bestellen, aber es ist ein RevModPhys und der preprint ist auf dem arXiv: arxiv.org/pdf/2201.12128 [bsky, 0 points, 1 comments]