Peter Barham

Peter Barham ( born October 25, 1950) is a professor of physics at the University of Bristol ( UK) and a Visiting Professor in molecular gastronomy at the Royal Veterinary and Agricultural University in Copenhagen ( Denmark).

Barham Barham research in the field of polymer physics, in addition he is interested in the protection of penguins, in particular the automated recognition of individual specimens, he developed fins bands that are based on silicone.

Barham has worked on the development of molecular cuisine and on this issue the book The Science of Cooking published ( German: Revealing the secrets of the art of cooking ). He worked with a number of well-known chefs, including with Heston Blumenthal, also a promoter of molecular cuisine and owner of the Michelin-starred restaurants, The Fat Duck in Bray (Berkshire, England). In 2003, Barham was awarded the Kelvin Medal of the Institute of Physics for his contributions to the promotion of the public interest in physics. Barham is co-editor of Flavour, a 2012 launched online journal that publishes interdisciplinary articles for the production and perception of taste and its influence on behavior and nutrition.

Publications

• The Science of Cooking. 2000, ISBN 3-540-67466-7 (German: Revealing the secrets of the culinary arts. Backgrounds - Recipes - Experiments 2003, ISBN 3-540-00908-6. )