Peter Barham Boeken

A kitchen operates much like a science laboratory, making cookery an experimental science. Food preparation involves processes well-explained by physical sciences, and understanding the chemistry and physics of cooking can enhance kitchen performance. For those curious about why certain recipes succeed while others fail, grasping the underlying physical processes can demystify the art of cooking. Reviewers praise the book for its stimulating insights for amateur cooks interested in both following recipes and understanding their workings. It features anecdotes and scientific information, making it an enjoyable read that invites readers to explore the science behind cooking. The author presents principles of taste, flavor, and food preparation methods in a clear, accessible manner, alongside fool-proof recipes ranging from roast leg of lamb to chocolate soufflé. The text is rich with relevant facts that clarify cooking techniques affecting texture, taste, and aroma. Each chapter begins with an overview of scientific issues related to specific food groups, followed by recipes that explain the purpose of each ingredient and technique. Common problems, their causes, and solutions are also addressed, concluding with suggested experiments to illustrate the scientific principles discussed.

The Covid-19 pandemic has exacerbated mental health issues, particularly among disadvantaged groups, highlighting existing inequalities. The book explores the legacy of Victorian asylums, which were largely closed by the early 2000s, and examines the ongoing debates surrounding their closure. It delves into the societal treatment of mental patients and the implications for modern mental health care, offering critical insights into the challenges faced by those with severe mental health problems in today's society.

This powerful book draws direct comparisons between the plight of African slaves, and the systemic 'othering' of people designated 'mad' throughout Western history. Drawing on contemporary historical records, Barham recounts stories of endemic racism, greed, cruelty, exploitation, and social control in an account that demands to be read by all.

Peter Barham betrachtet das Kochen als experimentelle Wissenschaft und erklärt, wie naturwissenschaftliche Prozesse das Kochen beeinflussen. Er beantwortet Fragen zur Kochkunst, erläutert, warum Rezepte gelingen oder misslingen, und bietet interessante Küchenexperimente für die ganze Familie an.