If we’ve ever gotten into a conversation about food, you’ve probably heard about my interest in the science behind cooking. I want to understand how eggs affect the consistency of homemade ice cream and how the humidity in my kitchen can change the taste of fresh pasta.
According to the New York Times, researchers have taken the science of pasta to a whole new level. Scientists are uncovering the mathematical equations behind our favorite pasta varieties — from spaghetti to gemelli. One researcher has written blog posts on the topic. Others wrote a book about the pasta “family tree.”
Talk about food for thought. (Thanks to Molly for the tip!)
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Christina
Love the line about homemade ice cream!!! Haha I guess it doesn’t really fit in your blog but you should totally do an article on that. Maybe you could interview Ben and Jerry….
Good idea! I learned a little bit from their book (“Eggs also add texture to ice cream and improve its whipping ability”), but I want to know more — like how and why.
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