Most of what we eat is squishy - behaving as a solid on a plate, or as a liquid when processed in your mouth. Squishy Physics investigates materials that are soft and easy to deform and, in most cases, are made from mixtures of phases. The lectures will cover interesting and entertaining physical questions that are critical to cooking and understanding the properties of food.

Recent Submissions

  • Ice-Cream 

    Birnbaum, Molly; Coupland, John; Souza, Daniel (2016-05-07)
    This year, the Squishy Physics Saturday will focus on the exciting science of “Ice-cream”. Almost everyone loves the silky smooth taste of chocolate melting on their tongue. You might be surprised that a great deal of ...
  • The Physics of Food and Cooking - 2nd Annual Squishy Physics Lecture 

    Blais, Richard; Perkowitz, Sidney; Rowat, Amy (2013-02-02)
    Manipulating the texture of foods is central to cooking. One common manipulation is to induce a phase transition, for example, from a solid to a liquid state, which can occur both during cooking and eating. In understanding ...
  • The Physics of Food and Cooking - 1st Annual Squishy Physics Lecture 

    Andres, José; Brenner, Michael P.; Weitz, David A. (2012-03-10)
  • The Exciting Science of Chocolate 

    Yodh, Arjun; Yosses, William (2014-03-22)
    The 3rd Annual Squishy Physics focuses on the exciting science of chocolate! Almost everyone loves the silky smooth taste of chocolate melting on their tongue. You might be surprised that a great deal of science is required ...