Peter Barham
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Peter Barham (born 1950) is emeritus professor of physics at the
Early life
Peter Barham was born in 1950. He received his BSc from the University of Warwick, and his MSc and PhD from the University of Bristol.[1]
Career
Peter Barham's research at the University of Bristol is concerned with
Barham has contributed to the development of the new science of molecular gastronomy and has authored the book The Science of Cooking (
Peter Barham contributes to the public understanding of science by giving public lectures on molecular gastronomy and penguin conservation biology. He has addressed audiences in both the UK and further afield. Titles of previous public lectures include "Ice cream delights", "Why do we like some foods and hate others?", "Kitchen disasters and how to fix them" and "A passion for penguins". He has also written articles for several national newspapers, makes frequent television and radio appearances, and was scientific advisor to the Discovery Channel series Kitchen Chemistry.
He won the
References
- ^ "Directory of Experts".
- ^ Biometrics picks up the penguins
- ^ James Flint (28 July 2006). "The real thing. Or is it?". The Guardian.