On cooking a roast
-- Murray S. Klamkin, SIAM review, Vol. 3 No. 2, April 1961.

In order to cook a roast "properly", the time of cooking is usually specified in many cookbooks to be proportional to the weight... In this note, it is established, under certain general assumptions, that the "proper" time of cooking should be proportional to the two-thirds power of the weight.

After solving the problem for ordinary roasts, the author continues matter-of-factly with “Now consider n-dimensional roasts.”