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This being the weekend, something in a lighter vein:
Pizza is essentially the perfect food. Well, so long as you aren't lactose intolerant or have problems with gluten. NPR spotted a study of why different cheeses diverge in looks and taste when baked. Seriously. In a paper called "Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality," researchers found that, among other things, the reason why mozzarella is so unique of a topping has to do with the way it's prepared. The cheese bubbles and browns because of its inherent elasticity due to stretching. In contrast, cheddar isn't as ideal because it isn't very elastic, thus it doesn't bubble as well. The same apparently goes for Edam and Gruyere, too.
http://www.engadget.com/2014/08/30/mozzarella-pizza-cheese/
[Abstract]: http://onlinelibrary.wiley.com/doi/10.1111/1750-3841.12540/abstract
(Score: 3, Interesting) by HiThere on Sunday August 31 2014, @07:40PM
The original proto-pizza was invented by Roman legionaires stationed in Israel during Passover. They had to do SOMETHING to make that **** matzo taste decent, so they started piling stuff on it. Just when and where along the line that turned into an actual pizza is a matter of definition, and somewhat arbitrary. So I'll accept Chicago. But they did it by standing on the shoulders of giants.
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