Food is the meeting place of left and right brainers: Culinary arts call for creativity, but is also deeply rooted in the What, Why and How of basic science—baking powder vs. baking soda, the rising of dough, the falling of a cake, etc. Below, two plays on left brain principles—the Möbius strip and the law of gravity—both executed with right brain flair.
Who wants boring pasta loops once you've had Steve Kass' Möbius pasta?
(A Möbius strip is a mathematical property that identifies a surface with "only one side and only one boundary component"—read more here. Translation: An endless loop that half-twists either clockwise or counterclockwise.)
Mathematicians, scientists and geeks unite: Whip up some homemade pasta, cut each loop, twist and re-attach. Yum.
The God of food science, Nathan Myhrvold (former CTO of Microsoft and creator of the ultimate food geek 2,438-page bible, Modernist Cuisine) drops gelatin cubes onto a solid surface in super slo-mo.
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