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Science 7 September 2001:
Vol. 293. no. 5536, pp. 1753 - 1754
DOI: 10.1126/science.293.5536.1753
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News Focus

FOOD SCIENCE:
Why Is a Soggy Potato Chip Unappetizing?

Giselle Weiss

ERICE, SICILY--Every other year since 1992, several dozen chefs and scientists have descended on this Mediterranean resort town to take part in a weeklong International Workshop on Molecular and Physical Gastronomy. This year, the topic was texture, an elusive attribute--part cognition, part physics, and part chemistry--that practitioners of the science of taste are just beginning to get a feel for.

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Science. ISSN 0036-8075 (print), 1095-9203 (online)