What is molecular gastronomy?Peter Barham explains how fundamental science can help to produce delicious foodVideo Player is loading.Play VideoPlayMuteCurrent Time 0:00/Duration 0:00Loaded: 0%0:00Stream Type LIVESeek to live, currently behind liveLIVERemaining Time -0:00 1xPlayback RateChaptersChaptersDescriptionsdescriptions off, selectedSubtitlessubtitles settings, opens subtitles settings dialogsubtitles off, selectedAudio TrackPicture-in-PictureFullscreenThis is a modal window.Beginning of dialog window. Escape will cancel and close the window.TextColorWhiteBlackRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentBackgroundColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentTransparentWindowColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyTransparentSemi-TransparentOpaqueFont Size50%75%100%125%150%175%200%300%400%Text Edge StyleNoneRaisedDepressedUniformDropshadowFont FamilyProportional Sans-SerifMonospace Sans-SerifProportional SerifMonospace SerifCasualScriptSmall CapsReset restore all settings to the default valuesDoneClose Modal DialogEnd of dialog window.Close Modal DialogThis is a modal window. This modal can be closed by pressing the Escape key or activating the close button. In less than 100 seconds, Peter Barham explains how fundamental science can help to produce delicious food. Want to read more? Registration is free, quick and easy Note: The verification e-mail to complete your account registration should arrive immediately. However, in some cases it takes longer. Don't forget to check your spam folder. If you haven't received the e-mail in 24 hours, please contact customerservices@ioppublishing.org. E-mail Address
