OUR TASK WAS SIMPLE ENOUGH: Find the most frugal way to cook pasta, and explain the science behind it.
But there was the Nobel laureate’s plan to consider, as well as the opinions of Michelin-starred chefs. There were only a few elements—pot, water, pasta—but many ways to vary them, along with heat and time. There were ecological considerations, cost breakdowns—and, constantly, puns boiling over. All part of demonstrating science’s real-world applications.
As often happens with scientific investigations, the inspiration came from something else entirely: a hummingbird hawk-moth using its slender proboscis to feed. As a physicist with a particular interest in all things soft or fluidlike, I was intrigued: How does the moth suck sticky nectar up that flexible tube?
So I challenged two students, Mia London and Ross Broadhurst,…
