Search results for ""Author Peter Barham""

A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance… [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

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This powerful and disturbing book draws direct comparisons between the plight and fates of African slaves, dehumanised and discarded to sanitise Britain's trade in human lives and imperial ambitions, and the systemic 'othering' of people designated 'mad' throughout Western history. Drawing on contemporary historical records, Barham recounts, often in their own words, the stories of black people incarcerated in Kingston, Jamaica's lunatic asylum, poor white women similarly ejected into the British psychiatric system in the early 20th century for failing to live up to class and gender norms, and most shockingly, black men who have died at the hands of the police and mental health nurses in state custody and psychiatric detention. Endemic racism, greed, cruelty, exploitation and social control are writ large across this account that demands to be read by all those concerned for human rights, mad rights, Black lives and truth-telling about Britain's shameful colonial past and racist present.

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