Peter Barham

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

Barham conducts research in the field of polymer physics , and he is also interested in the protection of penguins , in particular the automated detection of individual specimens with fin straps that he developed and which are made on the basis of silicone .

Barham has worked on the development of molecular cuisine and published the book The Science of Cooking on this topic (German: The last secrets of the art of cooking ). He worked with a number of well-known chefs, including Heston Blumenthal , also a promoter of molecular cuisine and owner of the starred restaurant The Fat Duck in Bray ( Berkshire , England ). In 2003, Barham received the Institute of Physics' Kelvin Medal for contributions to promoting public interest in physics. Barham is co-editor of Flavor , an online journal launched in 2012 that publishes interdisciplinary articles on the creation and perception of taste and its influence on behavior and nutrition.


Web links

Individual evidence

  1. ^ University of Bristol, Professor Peter Barham , accessed February 24, 2020
  2. ^ Homepage of Peter Barham at the University of Bristol (accessed March 15, 2012).
  3. ^ Peter Barham, Leif H. Skibsted, Wender LP Bredie, Michael Bom Frøst, Per Møller, Jens Risbo, Pia Snitkjær, Louise Mørch Mortensen: Molecular Gastronomy: A New Emerging Scientific Discipline , Chemical Reviews 2010 , 110 , 2313–2365.
  4. ^ List of the winners of the Kelvin Medal of the Institute of Physics (accessed on March 15, 2012).