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Physicists studied the phase transitions that occur while making the pasta dish cacio e pepe.Credit: Karisssa\/iStock via Getty<\/p>\n
Many scientists dream of winning a Nobel Prize, an accolade that brings worldwide recognition, prestige and a place in the pantheon of greatness alongside the likes of Albert Einstein, Marie Curie and Francis Crick. Then there are the other awards \u2014 the Ig Nobel prizes<\/a>, which were devised to highlight research that makes people laugh, then think.<\/p>\n Highlights of this year\u2019s Ig Nobel recipients include a nutrition prize for studying the preferred pizza toppings of rainbow lizards at a seaside resort in Togo1<\/a> (their favourite is four cheese), and a physics award for figuring out how to prepare the perfect cacio e pepe2<\/a> \u2014 a pasta dish made with grated pecorino romano cheese and black pepper that is surprisingly hard to get right (see \u2018The 2025 Ig Nobel prizewinners in full\u2019).<\/p>\n \u201cFor us, this represents the greatest award to creativity in science,\u201d says Giacomo Bartolucci, a physicist at the University of Barcelona in Spain, who was a co-author on the cacio e pepe study. His team investigated the phase transitions that can cause the sauce to clump up and uncovered a recipe with consistently delicious results. \u201cThe goal was both to satisfy our curiosity and to frame the problem in physical terms, showing that even everyday frustrations like a failed pasta dish can be linked to interesting scientific problems,\u201d says Bartolucci.<\/p>\n Celebrating silliness<\/p>\n The Ig Nobels were founded in 1991 by Marc Abrahams, editor of satirical magazine Annals of Improbable Research<\/a>. Previous winners have included the discovery that orgasm can be an effective nasal decongestant3<\/a>, the levitation of live frogs using magnets4<\/a> and research on necrophilia in ducks5<\/a>.<\/p>\n The 2025 Ig Nobel prizewinners in full<\/p>\n LITERATURE<\/b><\/p>\n The late physician William Bean, for persistently recording and analysing the rate of growth of one of his fingernails<\/a> over a period of 35 years.<\/p>\n PSYCHOLOGY<\/b><\/p>\n Marcin Zajenkowski and Gilles Gignac, for investigating what happens when you tell a narcissist<\/a> \u2014 or anyone else \u2014 that they are intelligent.<\/p>\n NUTRITION<\/b><\/p>\n Daniele Dendi, Gabriel Segniagbeto, Roger Meek and Luca Luiselli for studying the extent to which a certain kind of lizard chooses to eat certain kinds of pizza<\/a>.<\/p>\n PEDIATRICS<\/b><\/p>\n Julie Mennella and Gary Beauchamp for studying what a nursing baby experiences when their mother eats garlic<\/a>.<\/p>\n BIOLOGY<\/b><\/p>\n Tomoki Kojima, Kazato Oishi, Yasushi Matsubara, Yuki Uchiyama, Yoshihiko Fukushima, Naoto Aoki, Say Sato, Tatsuaki Masuda, Junichi Ueda, Hiroyuki Hirooka and Katsutoshi Kino, for their experiments to learn whether cows painted with zebra-like stripes can avoid fly bites<\/a>.<\/p>\n CHEMISTRY<\/b><\/p>\n Rotem Naftalovich, Daniel Naftalovich and Frank Greenway, for experiments to test whether eating Teflon [a form of plastic more formally called \u2019polytetrafluoroethylene\u2019] is a good way to increase food volume, and hence satiety, without increasing calorie content<\/a>.<\/p>\n PEACE<\/b><\/p>\n Fritz Renner, Inge Kersbergen, Matt Field and Jessica Werthmann, for showing that drinking alcohol sometimes improves a person\u2019s ability to speak in a foreign language<\/a>.<\/p>\n ENGINEERING DESIGN<\/b><\/p>\n Vikash Kumar and Sarthak Mittal, for analysing, from an engineering design perspective, \u201chow foul-smelling shoes affects the good experience of using a shoe-rack<\/a>\u201d\u2019.<\/p>\n AVIATION<\/b><\/p>\n Francisco S\u00e1nchez, Mariana Melc\u00f3n, Carmi Korine and Berry Pinshow, for studying whether ingesting alcohol can impair bats\u2019 ability to fly and echolocate<\/a>.<\/p>\n PHYSICS<\/b><\/p>\n Giacomo Bartolucci, Daniel Maria Busiello, Matteo Ciarchi, Alberto Corticelli, Ivan Di Terlizzi, Fabrizio Olmeda, Davide Revignas and Vincenzo Maria Schimmenti, for discoveries about the physics of pasta sauce<\/a>, especially the phase transition that can lead to clumping, which can yield an unappetizing dish.<\/p>\n In the prize\u2019s early days, receiving one was deemed silly or even insulting by some people. Abrahams says that Robert May, the chief scientific adviser to the UK Government from 1995 to 2000, once wrote him an angry letter demanding that they stopped giving Ig Nobel prizes to British scientists.<\/p>\n But many have come to see the Ig Nobels as career-changing<\/a> in their own right.<\/p>\n \u201cWhen we first got the phone call about winning an Ig Nobel, we honestly thought it was a prank. Once we realized it was real, we were thrilled and genuinely honored,\u201d says Fritz Renner, a psychologist at the University of Freiburg in Germany and a winner of this year\u2019s peace prize for work showing that drinking alcohol can improve your ability to speak in a foreign language6<\/a>.<\/p>\n
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