The Science of Pizza: The Molecular Origins of Cheese,Bread, and Digestion Using Interactive Activities for the General Public |
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| Authors: | Amy C Rowat Daniel Rosenberg Kathryn A Hollar Howard A Stone |
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| Institution: | Author Rowat is with Dept. of Physics, Harvard Univ., Cambridge, MA 02138, U.S.A. Authors Rowat, Hollar, and Stone are with School of Engineering & Applied Sciences, Harvard Univ., Cambridge, MA 02138, U.S.A. Author Rosenberg is with Faculty of Arts & Sciences Lecture Demonstrations, Harvard Univ., Cambridge, MA 02138, U.S.A. Author Stone is presently with Dept. of Mechanical and Aerospace Engineering, Princeton Univ., Princeton, NJ 08544, U.S.A. Direct inquiries to author Rowat (E‐mail: rowat@seas.harvard.edu, akayama@fas.harvard.edu, hollar@seas.harvard.edu, or hastone@Princeton.EDU). |
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| Abstract: | Abstract: We describe a presentation on the science of pizza, which is designed for the general public including children ages 6 and older. The presentation focuses on the science of making and digesting cheese and bread. We highlight 4 major scientific themes: (1) how macromolecules such as carbohydrates and proteins are composed of atoms and small molecules; (2) how macromolecules interact to form networks in bread and cheese; (3) how microbes contribute to the texture of bread; and (4) how enzymes break down macromolecules during digestion. Using live demonstrations and interactive exercises with children in the audience, we provide simple explanations of the scientific principles related to these themes that are essential for understanding how to make pizza, and what happens when we eat it. This general approach can be adapted to a variety of informal and classroom settings focused on sharing the excitement of scientific discovery and understanding with students and the public. |
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