Foam! It's a lot of things: it's on your cappuccino, it's on your beer, it's a cliche on your molecular gastronomy menu. But if you examine it closer, people aren't entirely sure what's going on there. Thankfully, Modernist Cuisine's Nathan Myhrvold and W. Wayt Gibbs of Scientific American are on the case. [SA via The Awl]
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The Science of Foam
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