We talk with Peter Barham, a professor of ‘Molecular Gastronomy’ about what his delicious subject entails. He wrote the book “The Science of Cooking”. His idea is that “a kitchen is like science laboratory” and that cookery is indeed an experimental science. Professor Barham has worked with restaurant chefs including Heston Blumenthal of the celebrated “Fat Duck” restaurant in Berkshire. He was giving a talk in Cambridge for the Cambridge Society for the Application of Research.

Follow-up link

You can find more talks to attend at the C.S.A.R. website www.csar.org.uk

12/07/2014 Tagged 105science, biology, health, Molecular gastronomy, Roger Frost