Scientists need to know what lunch consists of, what de™nes a lunch […]. Some of us are exploring the intricacies of lunch, reducing it to our intellectually preferred level of understanding. The physical biochemistry of toasting […]; the physiology of water homeostasis in lettuce, and how to keep it from wilting; the molecular biology of casein digestion by bacteria […]; and innumerable studies on pastrami and its relatives. This is, in short, why science is so hard. We ask so many hard questions, at so many different levels. [Now] look how many people have contributed to our study of lunch, and none of them comes up on a PubMed search for “lunch” (Mole 2004).