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The emerging science of gastrophysics

Edited by Ole Mouritsen and Jens Risbo

A recent international symposium entitled 'The Emerging Science of Gastrophysics' was held at the Royal Danish Academy of Sciences and Letters in Copenhagen, 27th-28th August 2012. This meeting rallied representatives of the physical, chemical, nutritional, psychological, and cognitive sciences as well as chefs, gastronomical entrepreneurs, and individuals working within gastronomical innovation. In this article series for Flavour, thirteen scientists present nine statements on gastrophysics and expose their personal opinion on what gastrophysics may be and whether we need this new term at all.

This collection of articles has not been sponsored and articles have undergone the journal’s standard peer-review process. The Guest Editors declare no competing interests.

  1. Content type: Opinion

    Integration of physics with gastronomy can yield innovations in an efficient manner. An important element of this integration is the structure of food. The creation of food recipes often deals with designing n...

    Authors: Erik van der Linden

    Citation: Flavour 2013 2:11

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  2. Content type: Opinion

    The term ‘gastrophysics’ has been proposed to describe an emerging scientific discipline that employs an arsenal of the most powerful theoretical, simulational, and experimental techniques from the physical sc...

    Authors: Ole G Mouritsen, Lars Duelund, Luis A Bagatolli and Himanshu Khandelia

    Citation: Flavour 2013 2:9

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  3. Content type: Opinion

    This paper originates from the reflections of a practicing biophysicist, that is, the author, while cooking at home, either everyday or at festive dinners. Both the activities, biophysics and cooking, were ind...

    Authors: Félix M Goñi

    Citation: Flavour 2013 2:7

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  4. Content type: Opinion

    The kitchen is a laboratory and cooking is an experimental science. When we cook we generally follow a recipe (either written or from memory); we select, quantify and process the ingredients and then serve the...

    Authors: Peter Barham

    Citation: Flavour 2013 2:5

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  5. Content type: Editorial

    Applying science, scientific reasoning, and scientific methodologies to the study of food and cooking is an old trait that to a large extent is based on the chemical sciences. The focus has been on chemical co...

    Authors: Ole G Mouritsen and Jens Risbo

    Citation: Flavour 2013 2:3

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  6. Content type: Opinion

    In this short paper, a few important problems are highlighted that fall naturally within the emerging science of gastrophysics. This paper does not discuss how ‘gastrophysics’ is similar to or different from ‘...

    Authors: Per Møller

    Citation: Flavour 2013 2:8

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