Innovations in fluid mechanics have been leading to better food since ancient history, while creativity in cooking has inspired fundamental breakthroughs in science. This review addresses how recent advances in hydrodynamics are changing food science and the culinary arts and, reciprocally, how the surprising phenomena that arise in the kitchen are leading to new discoveries across the disciplines, including molecular gastronomy, rheology, soft matter, biophysics, medicine, and nanotechnology. This review is structured like a menu, where each course highlights different aspects of culinary fluid mechanics. Our main themes include multiphase flows, complex fluids, thermal convection, hydrodynamic instabilities, viscous flows, granular matter, porous media, percolation, chaotic advection, interfacial phenomena, and turbulence. For every topic, an introduction and its connections to food are provided, followed by a discussion of how science could be made more accessible and inclusive. The state-of-the-art knowledge is then assessed, the open problems, along with the likely directions for future research and indeed future dishes. New ideas in science and gastronomy are growing rapidly side by side.

中文翻译：

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烹饪流体力学和食品科学的其他潮流

自古以来，流体力学的创新一直在带来更好的食物，而烹饪的创造力则激发了科学的根本性突破。这篇综述探讨了流体动力学的最新进展如何改变食品科学和烹饪艺术，以及厨房中出现的令人惊讶的现象如何导致跨学科的新发现，包括分子美食学、流变学、软物质、生物物理学、医学和纳米技术。这篇评论的结构就像一个菜单，其中每门课程都强调烹饪流体力学的不同方面。我们的主要主题包括多相流、复杂流体、热对流、流体动力学不稳定性、粘性流、颗粒物质、多孔介质、渗滤、混沌平流、界面现象和湍流。对于每个主题，都提供了介绍及其与食品的联系，然后讨论如何使科学变得更容易理解和包容。然后评估最先进的知识、未解决的问题以及未来研究和未来菜肴的可能方向。科学和美食领域的新想法正在快速并肩发展。