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Category:
Life Science

Lecturer:
Hervé This, International Centre for Molecular Gastronomy, AgroParis Tech-INRA, Paris, France

Place:
EMBL, Large Operon, Meyerhofstraße 1

Host:
EMBL Heidelberg

Description:
EMBL Science & Society seminar Abstract Molecular gastronomy is the scientific discipline that looks for the mechanisms of phenomena occurring during food preparation. It was created (formally in 1988) because it was realised that a wealth of original phenomena were neglected by physical chemistry, so that possibilities of discoveries were many. It develops in many countries of the world (and should not be confused with cooking, and in particular with "molecular cooking" or "molecular cuisine", which are applications). How to make discoveries? This question is of course not restricted to molecular gastronomy, but some examples of results can show various ways of getting scientific results, the most important being probably the set up of new observation tools, or the idea that "Any result should be considered as a "projection" of general cases that we have to invent". Concerning applications, the latest is called "note by note cooking", and it is the exact equivalent of synthetic music, a reason why it could also be called synthetic cooking. The definition is simply: make food from pure compounds, instead of tradition food ingredients (vegetables, meats, fruits, fishs, eggs...). This culinary trend is spreading today. Biography Hervé This is the creator of “Molecular Cuisine” and co-creator of the scientific discipline “Molecular and Physical Gastronomy”. In educational programmes for school children in France and in lectures all around the world he advocates the art and the science of cooking and taste. Hervé This holds a PhD in physical chemistry but also studied modern literature and has been working as scientist, author, publisher, editor.

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