Article in Journal of chemical education Book and Media Recommendations: Food for Thought, Starting with Cheese. À propos d’une lecture du citoyen Cook. Request PDF on ResearchGate | The Science of Cooking (Barham, Peter) | The Science of Cooking is an expensive trade title that has the feel of a textbook. Springer-Verlag, p. ISBN A kitchen is no different from most science laboratories and cookery may properly be.
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A kitchen is no different from most science laboratories and cookery may properly be Understanding the chemistry and physics of cooking should lead to. Peter Barham is a reader of physics at Bristol University. He is well known in Britain as a popularizer of science and makes frequent radio. science of pleasure advanced and immedi- ately applied; and Kurt and Adrienne Alder,. Peter Barham, Gary Beauchamp, Ed Behr,. Paul Bertolli, Tony Blake.
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In a restaurant or domestic environment, the storage of ice cream is not a major issue — it gets eaten as soon as it is ready! So all that is required apart from the flavour and so forth is to ensure the ice crystals are as small as possible. But how to do that?
Traditional machines simply scrape growing crystals form the cold outer surface to stop them growing — the crystal size then depends on how well the scraper fits the surface, how stiff and sharp it is, how fast it rotates, how quickly the mixture is freezing and how long it is held before serving.
Even smoother ice cream can be made by freezing at very low temperatures using liquid nitrogen as the coolant — by nucleating crystals at very low temperatures, very small crystals can be stable so it is possible to have an ice cream with ice crystals that are smaller than 0.
In fact, the attempt to measure the sizes of such crystals has the potential to develop new methods of investigating the physics of phase transitions in confined spaces. Gastrophysics: what is it and do we need it?
Barham Peter. The Science of Cooking
If the science of the kitchen is worthy of study, it is worthy of a name as well. Many have been suggested: culinary science, molecular gastronomy, kitchen science and now gastrophysics.
These names each have connotations that may or may not be helpful and it is not my place to promote any of them — in fact I dislike them all for different reasons, but I shall not elaborate here on any except gastrophysics as that was the topic of the meeting that led to this article.
I first came across the name gastrophysics in the s when it was noted by Nicolas Kurti as one of the possible, but discarded, names for the International Workshop on Physical and Molecular Gastronomy that he and Elizabeth Thomas organised in Erice these eventually gave rise to the term molecular gastronomy.
In all these cases the reason for rejecting gastrophysics as a name was that it would make people think of gastric problems — the echo of gastroenteritis is unlikely to persuade people to download a book or attend a lecture! My own arguments in favour of gastrophysics came from an analogy: gastrophysics should be to gastronomy as astrophysics is to astronomy.
Astronomers observe the planets and stars, they note how they move and even predict future movements; but astrophysicists explain why the stars are where they are and how they got there, and they also supply the sound scientific basis for the whole subject.
The future At the start of this article I asked whether there can be more to physics in the kitchen than ensuring physicists are good cooks? Or whether physics can help chefs with no scientific background improve their own cooking?
And if this really is an area that is worth the attention of serious physicists, whether there is new physics to be learned from the study of gastronomy? I contend that the answer to all these questions is yes.
The almost trivial examples I have given above should serve to illustrate that even a rudimentary knowledge of physics can assist the cook in the kitchen. There are numerous areas where researching the physics in the kitchen can lead to new techniques that can be applied to more conventional branches of physics — indeed, I believe we can look forward to seeing this happen in the near future. To me, however, by far the most important aspect of using the kitchen as an experimental laboratory is that is provides a route to encourage people of all ages to engage with science in a way that is not otherwise possible.
We can use examples of what happens when we cook to teach science at all levels.
In an ideal world, school students would have at least some of their science lessons in the school kitchens and would learn both basic cooking skills and basic science at the same time. If they can take their experiments home and talk about them while eating them over a family dinner, then the potential benefits to society are incalculable — improving diet to reduce obesity and improve health, bettering social cohesion though combined family activities, and creating a more scientific-literate society are all within the bounds of possibility.
When preparing a dish for the first time, I fol- Iowa recipe. The recipe may come from a recipe book, or made up in my head, but there will always be a list of ingredients and a set of instructions to mix and cook them in the appropriate way.
Once the dish is finished, then it is tested - by eating it!
Then the results are analysed. Was the meal good? How could it be improved? And so on.
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Then ,when I next prepare the same dish, I make appropriate amendments to the recipe that I believe will provide the desired changes in the final dish.
Once again it is tested and more improvements suggest themselves, on so on. This process of continual revision of the recipe is just an adaptation of the experimental approach to science.
However, as in all scientific experiments, a little understanding of the underlying theoretical side can help enormously in planning the modifications for the next experiment.
The Science of Cooking (Peter Barham, 2001) - Book
In cookery, the greater the cook's understanding of the processes that occur to develop flavour, texture, etc. Introduction P.
I hope that readers of this book will find they learn enough about the science that happens whenever they cook that they will be able not only to understand why things sometimes go wrong, but also be able to make sure failures are much less likely in their kitchens.
In Chapters 2 to 5 I have tried to provide an introduction to some of the science that lies behind the chemical and physical changes that occur in foods as we cook them as well as an appreciation of how we taste and savour our foods. Inevitably, those with a strong science background may find some of the explanations given here to be perhaps a little simplistic, while others who have forgotten most science they ever learnt may find parts quite hard-going.The book is a pleasant read and is an invitation to become better acquainted with the science of cooking - "Nature".
Barham Peter. The Science of Cooking
These opening chapters are really intended as a short primer and more im- portantly as a reference source so that interested readers can find out more whenever they think it may be interesting. So perhaps it is time to examine more critically whether it is indeed a worthwhile occupation. Once the dish is finished, then it is tested - by eating it!
Instead they, and those with more immediate home cooking interests, will find a clear, fascinating, informative and serviceable description of the scientific phenomena occurring during domestic cooking, and how to exploit an understanding thereof to achieve results consistently, adapt recipes confidently and adeptly rescue catastrophes.
Nevertheless, there is science all around us. Returning user. Nostro inciderint vix eu.
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