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Soft matter and liquids

Soft matter and liquids

The physics of bread

Courtesy: The Cooking Lab LLC
05 Oct 2017 Robert P Crease
Taken from the October 2017 issue of Physics World

Nathan Myhrvold – the polymath physicist whose passions range from cosmology to cooking – is this month publishing a massive, five-volume book about the science of bread and bread-making. Robert P Crease catches up with this intellectual livewire at his Cooking Lab headquarters in Seattle

Hands down, it is the most dramatic chandelier I’ve ever seen. I am standing in the foyer of an or

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Robert P Crease is a professor in the Department of Philosophy, Stony Brook University, US and writes the monthly Critical Point column for Physics World, robertpcrease.com, e-mail robert.crease@stonybrook.edu. His latest book is The Leak: Politics, Activists, and Loss of Trust at Brookhaven National Laboratory
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