Dr Peter Barham delivers a fascinating and engaging lecture about new scientific techniques in cooking, including dramatic live demonstrations. Peter's techniques are the foundation of the methods of Heston Blumenthal, the Guardian food writer and chef.
Dr Barham is a Reader in Physics at Bristol University and has long been involved in popularising science in Great Britain with lectures and contributions to TV and Radio shows on the science of food. He is a columnist for the Guardian. In 1999 he received the prestigious Institute of Physics Prize for 'Promoting the Public Awareness of Physics'. He is also the author of the book The Science of Cooking.
Date: 17 February 2005
Speaker: Peter Barham (Bristol)
Venue: The Physics Lecture Theatre
Time: 4.00pm (refreshments served), lectures begin at 4.15pm
All are welcome to attend.
ABSTRACT of TALK:
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking.
Contact Jeremy Ireland at the Chemistry Department via email: Jeremy.Ireland@warwick.ac.uk or tel: 02476 573821