The Ig Nobel Prize honors research that first makes people laugh, then makes them think. Its 35th award ceremony possibly also makes people hungry: ISTA physicist Fabrizio Olmeda and colleagues researched the secret of a perfect cacio e pepe pasta sauce. They received the popular award for their findings on Thursday evening in Boston, U.S.
You’re searching for molecular gastronomy.
https://kitchenwarrior.co.uk/culinary-chemistry-understanding-the-molecular-transformations-of-cooking/
I have this awesome Dutch book by Cook & Chemist that lays down basic kitchen principes in a molecular way. Changed my cooking a fair bit.