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The Exciting Science of Chocolate
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 ...
The Physics of Food and Cooking - 2nd Annual Squishy Physics Lecture
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 ...