Culinary fluid mechanics and other currents in food science

Abstract

Innovations in fluid mechanics are leading to better food since ancient history, while creativity in cooking inspires applied and fundamental science. Here, we review how recent advances in hydrodynamics are changing food science, and we highlight how the surprising phenomena that arise in the kitchen lead to discoveries and technologies across the disciplines, including rheology, soft matter, biophysics and molecular gastronomy. This review is structured like a menu, where each course highlights different aspects of culinary fluid mechanics. Our main themes include multiphase flows, complex fluids, thermal convection, hydrodynamic instabilities, viscous flows, granular matter, porous media, percolation, chaotic advection, interfacial phenomena, and turbulence. For every topic, we first provide an introduction accessible to food professionals and scientists in neighbouring fields. We then assess the state-of-the-art knowledge, the open problems, and likely directions for future research. New gastronomic ideas grow rapidly as the scientific recipes keep improving too.

Review paper, 80 pages, 30 figures, 1050 references. Comments/suggestions to improve this arXiv submission are most welcome. Please contact us, and we will try to incorporate them

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Cited by in corpus (10)

• Viscoelastic Worthington jets & droplets produced by bursting bubbles
• Bursting bubble in an elasto-viscoplastic medium
• Interfacial activity dynamics of confined active droplets
• The mathematics of burger flipping
• Phase behavior of Cacio e Pepe sauce
• Levitation and dynamics of bodies in supersaturated fluids
• Criticality enhances the reinforcement of disordered networks by rigid inclusions
• Coiling instability in the kitchen
• The dissolution of a miscible drop rising or falling in another liquid at low Reynolds number
• Ensemble inequivalence in the design of mixtures with super-Gibbs phase coexistence