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Open Access Opinion

A biophysicist in the kitchen

Félix M Goñi

Author Affiliations

Unidad de Biofísica (CSIC-UPV/EHU), Barrio Sarriena s/n, Leioa, Bizkaia, 48940, Spain

Flavour 2013, 2:7  doi:10.1186/2044-7248-2-7

Published: 9 January 2013

Abstract

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 independently learned and incorporated into the author’s life at different stages. Yet at some point, the biophysical reasoning permeated into the cooking of recipes. The biophysical interpretation of cooking has evolved to include other main subjects, such as the survival of vitalism in the mirage of ‘natural food’, the formalization of cooking as a pre-digestion and the democratization of good food through food technology.

Keywords:
Biophysics; Biochemistry; Physical chemistry; Food technology; Cooking; Cuisine; Digestion; Vitalism