The physics of bread – an introduction

Nathan Myhrvold – the polymath physicist whose passions range from cosmology to cooking – is publishing a massive, five-volume book about the science of bread and bread-making. To find out what happened when Physics World columnist Robert P Crease caught up with this intellectual livewire at his Cooking Lab headquarters in Seattle, see this free-to-read article from the October 2017 issue of Physics World.