一絲不茍的“美食物理學(xué)”

Gastrophysics refers to the theories and experimental methodologies of physics applied to food, cooking, and eating.

“美食物理學(xué)”是指將物理理論和試驗(yàn)方法應(yīng)用于食物、烹飪和飲食方面的學(xué)問。

這個(gè)詞是由gastronomy(美食學(xué)，烹飪法)和physics(物理) 組合而成的，也可以寫成gastro-phsics。其另一種名詞形式為gastrophysicist，意為“美食物理學(xué)家”。

光聽這個(gè)詞的解釋，就感覺是門高深莫測的學(xué)科，有木有?那它到底是研究啥的?來看看：

Charles Spence, a University of Oxford professor, and his peers have, through a line of scientific inquiry that is referred to as gastrophysics, studied in minute detail how people experience food and drink. Who people eat with; how food is arranged and described; the colour, texture and weight of plates and cutlery; background noise — all these things affect taste.

牛津大學(xué)教授查爾斯·斯賓塞和他的同事通過一系列名為“美食物理學(xué)”的科學(xué)探索，對(duì)人們?nèi)绾误w驗(yàn)食物和飲料的微小細(xì)節(jié)進(jìn)行研究。人們和誰一起吃飯;食物如何被擺放和描述的;盤子和餐具的顏色、質(zhì)地和重量;進(jìn)餐中的噪音——所有這些因素都會(huì)影響食物的口感。

For example:

Until recently, McGee said, scientific focus on cooking was always on safety, hygiene, and industrial manufacturing. Today, the study of gastrophysics draws from psychology, culture, food structuring, and quantum chemistry, among other disciplines.

麥克吉說，直到最近，科學(xué)對(duì)烹飪的關(guān)注總是集中在安全、衛(wèi)生和工業(yè)生產(chǎn)上。如今，美食物理學(xué)的研究則從心理學(xué)、文化、食物構(gòu)造和量子化寫等學(xué)科中得出結(jié)論。