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Food Connections Festival - Molecular Cuisine: what is it and should we encourage the use of science in the kitchen?
Public and Ceremonial Events
Professor Peter Barham, School of Physics.
Auditorium, Victoria Rooms, Queen's Road, BS8 1SA,
Increasing use of techniques developed in the science laboratory are now being used in professional kitchens, such as the use of vacuum distillation equipment to extract flavours. Professor Barham will talk about how this and other techniques were introduced into the kitchens of chefs and how they continue to develop them for their own purposes. Further information is available
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