In which baking imitates science

Posted on February 14, 2014 by Jennifer Rohn

It’s Friday, and Richard and I couldn’t help noticing that this croissant looked as if it were about to extravasate and transmigrate to the bottom of the oven, in search of…invading micro-organisms? Damaged tissue?

Jam?

We’ll never know, but check out that gorgeous lamellipodium.

About Jennifer Rohn

Scientist, novelist, rock chick
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One Response to In which baking imitates science

  1. Dave Fernig says:
    February 14, 2014 at 1:52 pm

    It is science and apparently, there are serious tests of reproducibility, perhaps more thorough than we find in the more conventional science literature.
    Compare: http://linkis.com/wp.me/Io0BM
    To the many, many entries on PubPeer.com

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