This week sees the start of four free lunchtime public lectures at which Bristol University physicists Dr Peter Barham and Dr Len Fisher talk about science in the kitchen. 

The interactive talks, organised by the University’s Public Programmes Office, take place in Westbury-on-Trym Village Hall, Eastfield Road, Bristol on Wednesdays from 1 to 2 pm.

At the first talk [October 8], Taste, flavour and survival, they will demonstrate how easy it can be to fool our perception of flavour and show why we like or dislike certain flavours. 

Ice cream delights on October 22 will explain the physical principles involved in high-quality ice cream.  They will also reveal the laws of thermodynamics, the significance of the colour of ice and how to measure the temperature of Antartica a million years ago.  There will be demonstrations together with the opportunity for ice cream tasting too.

On November 12, Releasing hidden flavours will reveal how to make food taste as appetizing as possible.  The talk will outline the simple science behind the tricks that we all use, such as dunking biscuits in tea or adding gravy to a roast dinner.  They will also divulge the methods chefs use to enhance the flavour of food, from the humble boiled egg to smoked salmon or asparagus soup.  The talk will end by showing how science can be used to improve many areas of domestic cooking.

Finally, on November 26, Dr’s Barham and Fisher will admit to their own cooking disasters and show how they now avoid them in Kitchen disasters and how to fix them.  Members of the audience will be invited to share their own cooking problems, which the scientists will try to resolve.

No pre-booking is necessary and members of the audience are welcome to bring their sandwiches.