The incredible, edible foam.

• Autores: W.Wayt Gibbs, Nathan Myhrvold
• Localización: Scientific American, ISSN 0036-8733, Vol. 303, Nº. 6, 2010, págs. 22-22
• Idioma: inglés
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• Resumen

  • The article discusses culinary foams, such as the froth on a cup of cappuccino. Topics include an overview of chefs who are experimenting with the use of culinary foams, such as Spanish chef Ferran Adrià of elBulli in Catalonia, Spain, and experiments by mathematicians investigating the forces that bubbles adopt to form a stable configuration.