University of Bristol, United Kingdom
Flavour is a peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition. The journal publishes articles from all relevant disciplines including neuroscience, genetics, food chemistry, sensory science, psychology and philosophy.
I am passionate about good food and cooking, so I hope that the articles in Flavour will not only further our understanding of all the processes that go to developing and appreciating the flavour of the food we eat, but will also provide me, and many others with new ideas to try out in our own kitchens so we can prepare ever better dishes.
After obtaining his first degree in Physics at Warwick University, Peter Barham went on to gain a Master’s and PhD in Material Physics at the University of Bristol. Initially, his research centred on the physics of polymer crystallisation, examining the molecular arrangements of polymers in different states. But upon completing his PhD thesis, he found himself with more free time, and sought a new hobby. His wife bought him a cookbook, and discovering a hidden flair, Peter was soon baking cakes for his colleagues in the Physics department!
Combining his passion for physics with his newfound culinary talents, he began giving live-demonstration lectures on the Physics of Black Forest Gateau and taught thermodynamic principles through the Physics of Ice Cream. These extremely popular lectures were soon offered to the public, and are now regular, well-attended events. In recognition, he was awarded the 2003 Institute of Physics Kelvan Medal for his role in raising public awareness of science.
However, Peter’s contribution to the emerging discipline of Molecular Gastronomy extends beyond the lecture theatre. He is author of The Science of Cooking (Springer, 2001, ISBN 3-540-67466-7), a book applying scientific knowledge to food preparation, which has become a core text in several catering colleges. A former food science writer in The Guardian newspaper, his expertise is regularly sought for print, radio and TV productions. Amongst his many collaborators is triple-Michelin-starred celebrity chef Heston Blumenthal, owner of The Fat Duck restaurant in Berkshire, UK.
Peter is currently a Professional Teaching Fellow in Physics at Bristol University, UK, and was recently appointed Visiting Professor of Molecular Gastronomy at the Royal Veterinary University in Copenhagen, Denmark.