Tetbury Goods Shed – ‘Cooking with Physics’ – The science behind modern gastronomy – 30th January
A talk by Peter Barham, emeritus professor of physics at the University of Bristol talks of a young chef who asked him why cookery books insisted on adding salt to water when cooking green vegetables. The young chef was Heston Blumenthal and that discussion led to many interesting experiments which have changed the way most chefs work these days. Learn more about this in this talk by Professor Peter Barham.
Doors open 7pm. – Shed Talks Series. Tickets £8 (Students £5) www.shed-arts.co.uk online.