The Physics of Pasta Cacio e Pepe

Who says phase transitions are only diagrams and critical lines? What if they could be understood through something as simple as making a smooth, cheesy sauce? In this episode, Ivan Di Terlizzi, from the Max Planck Institute for the Physics of Complex systems in Dresden, will tell us all about the physics of cheese in the classic Italian dish Pasta Cacio e Pepe. Don't miss this tasty and brainy episode!
Link to the paper: pubs.aip.org/aip/pof/article/37/4/044122/33453…