摘要：Applying science, scientific reasoning, and scientific methodologies to the study of food and cooking is an old trait that to a large extent is based on the chemical sciences. The focus has been on chemical compounds as well as chemical reactions and transformations involved in foodstuff, preparation techniques, and culinary precision. Gastrophysics is proposed as a generic term to characterize an emerging scientific discipline primarily based on the physical sciences underpinned by all three pillars of modern physics: theory, experiment, and modeling/simulation. Gastrophysics takes its inspiration from the world of cooking and gastronomy. It is our contention that gastrophysics is a science in its own right, not a discipline designed only to service chefs in interpreting and creating new dishes. Gastrophysics is physics, and its empirical basis of gastrophysics is gastronomy itself.
