Description
British physicist (born 1950)
Technical
Peter Barham is emeritus professor of physics at the University of Bristol. He was visiting professor of Molecular Gastronomy at the University of Copenhagen, Denmark.
Sensory Profile
Aroma ()
nuttybutteryvanilla-likefruitycaramelized
Wine Analogy
Like the precision of a Burgundy winemaker balancing terroir expression
Coffee Analogy
Similar to third-wave coffee's focus on molecular extraction variables
Perfume Analogy
Comparable to a perfumer's systematic approach to fragrance layering
Culinary Applications
Reverse spherified olivesEl Bulli, SpainCreates liquid-center spheres mimicking olive shape
Nitrogen-frozen mousseThe Fat Duck, UKAchieves ultra-light texture through rapid freezing
Edible cocktail bubblesWD-50, USAEncapsulates flavors in membrane-thin spheres
Dietary
VeganVegetarianGluten-FreeHalalKosherPotential soy lecithin in some preparations