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Why Is a Soggy Potato Chip Unappetizing?

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Science  07 Sep 2001:
Vol. 293, Issue 5536, pp. 1753-1754
DOI: 10.1126/science.293.5536.1753

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Summary

ERICE, SICILY-- Every other year since 1992, several dozen chefs and scientists have descended on this Mediterranean resort town to take part in a weeklong International Workshop on Molecular and Physical Gastronomy. This year, the topic was texture, an elusive attribute--part cognition, part physics, and part chemistry--that practitioners of the science of taste are just beginning to get a feel for.