PUBLIC LECTURE: Molecular Gastronomy? The science of taste of flavour

Abstract: What makes some foods taste really good together while other pairings are just plain disgusting? How far can science go it answering these (and other) questions that are so important for domestic cooks and chefs alike? In this short demonstration lecture you will discover how we actually use all our senses to assess the food we eat. We use our eyes to see the colour, shape and size, our ears to hear any sizzling, or crackling, etc. we use our hands to feel the texture, we use our tongues to sense the taste, our noses to sense the aroma and all the nerves in our mouths to assess the 'mouthfeel'. We integrate all these sensations into what we call the 'flavour' and then decide whether or not we like it. We will also show how some flavour combinations work well while others do not. Finally, you will learn how using items from the science lab can allow us to do things that are otherwise impossible.

Biographical note Professor Peter Barham is a Professor of Physics at Bristol University, UK (and visiting Professor of Molecular Gastronomy at the Royal Veterinary University, Copenhagen, Denmark). The author of The Science of Cooking, he is well known in Britain as a populariser of science and makes frequent radio, television, and public appearances, and was scientific advisor and a major contributor to the Discovery Channel series 'Kitchen Chemistry'. As a physicist interested in bringing science to the masses, Barham regularly applies his scientific knowledge in the kitchen. This has led to many interesting collaborations with chefs and contributed to the creation of the new science of Molecular Gastronomy.

This lecture is part of the Institute of Advanced Studies annual program “Food: production and consumption” which considers the place of food and drink in history, in contemporary societies and culture, and related scientific developments.

For more information about the program please visit our website at www.ias.uwa.edu.au

ALL WELCOME. NO RESERVATION REQUIRED.