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Open Access Opinion

Physics in the kitchen

Peter Barham

Author Affiliations

H H Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol, BS8 1TL, UK

Flavour 2013, 2:5  doi:10.1186/2044-7248-2-5

Published: 9 January 2013

Abstract

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 food to our friends, family or guests. A good cook (or scientist) will keep records in a notebook of exactly what they do so that they can repeat the experiment (recipe) as required.