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Surfaces and interfaces

Surfaces and interfaces

A physical feast

04 Aug 2016 Margaret Harris
Taken from the August 2016 issue of Physics World

Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen
Jozef Youssef
2016 Firefly Books £22.64/$29.95hb 240pp

Photo of three black spoons containing spheres of white yoghurt, garnished with leaves; Photo of triangles of dried mango standing on end; Photo of a culinary foam being gently spooned onto a plate containing yellow and purple edible flowers, two spears of asparagus and thin wedges of tomato; Photo of man’s hand holding an upturned glass that is filling up with smoke from a pipe at the bottom. Smoke swirls around the hand and glass
Fancy eats: Chef Jozef Youssef explains culinary physics, including (clockwise from top left): reverse spherification; dehydration; smokes; and foams. (Courtesy: Quintet Publishing)
With its penchant for using centrifuges, water baths and other laboratory tools to whip up novel tas

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Margaret Harris is an online editor of Physics World
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