Himalaya: Listen. Learn. Grow.
The Science Show on Cambridge 105
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”... The post scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014) appeared first on Roger Frost's technology.