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Shed Talks Series. One-hour talk followed by Q&A. Bar. Doors open 7pm.

Cooking with Physics – The science behind modern gastronomy

About 20 years ago, a young chef called Heston Blumenthal called to ask why cookery books insisted you had to add salt to water when cooking green vegetables when experience showed it has no noticeable effect.

That call led to many developments in using science in restaurants and at home.  This talk will explain some of the fascinating science behind how we use all our senses to interpret the food we consume.

Peter Barham, author of the “Science of Cooking” is an emeritus professor of physics at the University of Bristol.   His many research interests include “Molecular Gastronomy” which he helped develop, as well as his ongoing work on the conservation of penguins.

Tickets are £8 for adults and £5 for students over 14, bookable in advance or pay on the door.

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