Three papers caught my eye the other day on the arXiv at the start of the new year:
arXiv:2501.00098 - J. Yu et al., "Quantum geometry in quantum materials" - I hope to write up something about quantum geometry soon, but I wanted to point out this nice review even if I haven't done my legwork yet. The ultrabrief point: The single-particle electronic states in crystalline solids may be written as Bloch waves, of the form \(u_{n \mathbf{k}}(\mathbf{r}) \exp(i \mathbf{k} \cdot \mathbf{r})\), where the (crystal) momentum is given by \(\hbar \mathbf{k}\) and \(u_{n \mathbf{k}}\) is a function with the real-space periodicity of the crystal lattice and contains an implicit \(\mathbf{k}\) dependence. You can get very far in understanding solid-state physics without worrying about this, but it turns out that there are a number of very important phenomena that originate from the oft-neglected \(\mathbf{k}\) dependence of \(u_{n \mathbf{k}}\). These include the anomalous Hall effect, the (intrinsic) spin Hall effect, the orbital Hall effect, etc. Basically the \(\mathbf{k}\) dependence of \(u_{n \mathbf{k}}\) in the form of derivatives defines an internal "quantum" geometry of the electronic structure. This review is a look at the consequences of quantum geometry on things like superconductivity, magnetic excitations, excitons, Chern insulators, etc. in quantum materials.
Fig. 1 from arXiv:2501.01253 |
arXiv:2501.00536 - G. Bartolucci et al., "Phase behavior of Cacio and Pepe sauce" - Cacio e pepe is a wonderful Italian pasta dish with a sauce made from pecorino cheese, pepper, and hot pasta cooking water that contains dissolved starch. When prepared well, it's incredibly creamy, smooth, and satisfying. The authors here perform a systematic study of the sauce properties as a function of temperature and starch concentration relative to cheese content, finding the part of parameter space to avoid if you don't want the sauce to "break" (condensing out clumps of cheese-rich material and ruining the sauce texture). That's cool, but what is impressive is that they are actually able to model the phase stability mathematically and come up with a scientifically justified version of the recipe. Very fun.