Seventy scientists talk about their work on Cambridge 105 radio. They tell how maths, physics, chemistry and biology are put to use in ways they never told us about at school. Our not naked scientists worked in health, business and in University of Cambridge research. Share to help drive STEM careers. Interviews by Roger Frost, Chris Creese and the not naked science show radio team.
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Seventy scientists talk about their work on Cambridge 105 radio. They tell how maths, physics, chemistry and biology are put to use in ways they never told us about at school. Our not naked scientists worked in health, business and in University of Cambridge research. Share to help drive STEM careers. Interviews by Roger Frost, Chris Creese and the not naked science show radio team.
scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014)
scientists at work
14 minutes 42 seconds
7 years ago
scientist 63: the molecular gastronomist – Peter Barham on gastronomy (2014)
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
scientists at work
Seventy scientists talk about their work on Cambridge 105 radio. They tell how maths, physics, chemistry and biology are put to use in ways they never told us about at school. Our not naked scientists worked in health, business and in University of Cambridge research. Share to help drive STEM careers. Interviews by Roger Frost, Chris Creese and the not naked science show radio team.
