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scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014)
Manage episode 221578222 series 42408
Content provided by Roger Frost. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Roger Frost or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
visitors this year: 897
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.
23 episodes
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Manage episode 221578222 series 42408
Content provided by Roger Frost. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Roger Frost or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
visitors this year: 897
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.
23 episodes
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Similar to The Science Show on Cambridge 105
How can we, humans, look at our relationship to nature differently? In season three of Going Wild, on top of stories about animals, we invite you to journey through the entire ecological web — from the tiniest of life forms to apex predators — alongside the scientists, activists and adventurers who study it. Wildlife biologist and host Dr. Rae Wynn-Grant has been studying wild animals in their natural habitats all over the world for years. Our award-winning podcast takes you inside the hidde ...
…
continue reading
PT Inquest is an online journal club. Hosted by Jason Tuori, Megan Graham, and Chris Juneau, the show looks at an article every week and discusses how it applies to current physical therapy practice.
…
continue reading
A myriad of AI, science, and technology experts explore the real challenges and enormous opportunities facing entrepreneurs who are building the future of health. Raising Health, a podcast by a16z Bio + Health and hosted by Kris Tatiossian and Olivia Webb, dives deep into the heart of biotechnology and healthcare innovation. Join veteran company builders, operators, and investors Vijay Pande, Julie Yoo, Vineeta Agarwala, and Jorge Conde, along with distinguished guests like Mark Cuban, Greg ...
…
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This Week in Virology is a netcast about viruses - the kind that make you sick.
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A fun-filled discussion of the big, mind-blowing, unanswered questions about the Universe. In each episode, Daniel Whiteson (a Physicist who works at CERN) and Jorge Cham (a popular online cartoonist) discuss some of the simple but profound questions that people have been wondering about for thousands of years, explaining the science in a fun, shorts-wearing and jargon-free way.
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Discussions about the science of nutrition, dietetics and health. The podcast that educates through nuanced conversations, exploring evidence and cultivating critical thinking. Hosted by Danny Lennon.
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