Peter Barham's guest appearances

Peter Barham

The Science Show on Cambridge 105

Historical Studies at the School of Advanced Study

scientists at work

Michael Freemantle

Miranda Kaufmann

ERIC SMITH

Ian Kershaw

Derek Smith

Felix Baumgartner

Richard Evans

Harun Farocki

Robert Mair

Otto Von Bismarck

Michael Roper

Nikolaus Wachsmann

Simon Watt

Albert Gallatin

Deborah Thom

OwlTail

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 linkYou can find more talks to attend at the C.S.A.R. website www.csar.org.uk12/07/2014 Tagged 105science, biology, health, Molecular gastronomy, Roger FrostThe post scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014) appeared first on Roger Frost: science, sensors and automation.

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 linkYou can find more talks to attend at the C.S.A.R. website <a href="http://www.csar.org.uk" rel="nofollow" target="_blank">www.csar.org.uk</a>12/07/2014 Tagged 105science, biology, health, Molecular gastronomy, Roger FrostThe post <a href="https://www.rogerfrost.com/scientist-63-the-molecular-gastronomist-peter-barham-on-gastronomy/" rel="nofollow" target="_blank">scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014)</a> appeared first on <a href="https://www.rogerfrost.com" rel="nofollow" target="_blank">Roger Frost: science, sensors and automation</a>.

scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014)

visitors this year: 370			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 The post scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014) appeared first on Roger Frost: science, sensors and automation.

visitors this year: 370 			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 <a href="http://www.csar.org.uk" rel="nofollow" target="_blank">www.csar.org.uk</a> 12/07/2014 Tagged 105science, biology, health, Molecular gastronomy, Roger Frost The post <a href="https://www.rogerfrost.com/scientist-63-the-molecular-gastronomist-peter-barham-on-gastronomy/" rel="nofollow" target="_blank">scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014)</a> appeared first on <a href="https://www.rogerfrost.com" rel="nofollow" target="_blank">Roger Frost: science, sensors and automation</a>.

Institute of Historical Research Roundtable discussion of Michael Roper's The Secret Battle: Emotional Survival in the Great War (Manchester, 2009)Peter BarhamPeter Barham, Deborah Thom (Robinson College, Cambridge), Sally Alexander (chair, G...

Institute of Historical Research Roundtable discussion of Michael Roper's The Secret Battle: Emotional Survival in the Great War (Manchester, 2009) Peter Barham Peter Barham, Deborah Thom (Robinson College, Cambridge), Sally Alexander (chair, G...