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Pablo Martínez-Juarez
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WriterAn established tech journalist, I entered the world of consumer tech by chance in 2018. In my writing and translating career, I've also covered a diverse range of topics, including entertainment, travel, science, and the economy.
The “physics of little things” usually refers to quantum physics, often conjuring images of atoms and subatomic particles. However, it can also refer to everyday phenomena, which are sometimes the subjects of scientific inquiry. In this everyday context, spaghetti dishes stand out as a particularly interesting topic.
The BBC recently explored several instances where spaghetti has been featured in scientific research. The list of studies is extensive, ranging from the creation of ultra-thin spaghetti to its viscoelastic properties. Physicist Richard Feynman is famous for his spaghetti problem, while other scientists have long studied pasta sauces.
Perhaps the most relatable analysis is one that seeks to answer the following question: Why is it so difficult to eat spaghetti without getting sauce on your face?
In 1949, mathematician George Carrier set out to tackle this question. He presented his findings in an article published in The American Mathematical Monthly.
“There are two problems concerned with the lateral vibrations of strings which should be of considerable popular and academic interest. They are: (1) the problem of describing the motion of a cord of finite length as it is accelerated vertically through an orifice (this is related in an obvious way to the title [“The Spaghetti Problem”]),” Carrier explained.
The second problem involves the oscillation of guitar strings.
In his study, Carrier formalized the motion of these strings through equations. This motion can be applied to the whipping action of spaghetti as it’s pulled into your mouth. This, in turn, can spread sauce around, resulting in a messy dining experience for both the eater and their companions.
The Science of Food
As children, we’re often told not to play with our food. Funnily enough, it’s not uncommon for scientists from several disciplines to experiment with food in ways that might seem trivial or even humorous.
For instance, one microbiologist discovered that a forgotten soup in her fridge had turned blue. This sparked curiosity about the organism responsible for the discoloration, leading to a multi-week collaboration among laboratories in several locations to uncover the answer.
An effective way to identify quirky experiments is through the Ig Nobel Prizes. The journal Annals of Improbable Research awards them annually for absurd and amusing scientific achievements that “make people laugh, then think.”
One notable example occurred during the 2004 ceremony, when the Public Health Prize was awarded to a study examining the “five-second rule.” The analysis explored whether the duration of time a piece of food spends on the ground affects its safety for consumption.
10 years later, the Nutrition prize was awarded to a team that studied whether certain gastric bacteria isolated from baby feces could be used to culture probiotics. Most recently, in 2023, organizers gave the same award to a study exploring the feasibility of enhancing food flavor through mild electric shocks.
Image | Yeh Xintong
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