jeudi 29 avril 2021

Launching Event for the publication of the Handbook of Molecular Gastronomy

 

Happy to announce the final program of the

Launching event for the publication of the Handbook of Molecular Gastronomy


(LE MG Handbook 12 May 2021)



May 12th, 2021

Connect to : https://eu.bbcollab.com/guest/999ba035210a478db00a4c09f61bce5d




The four Editors of the Handbook of Molecular Gastronomy (Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza) are organizing an online conference, about the book, on the 12th of May (include the time span).

the topics discussed will reflect the 3 parts of the book:

- Molecular and physical gastronomy: scientific aspects

- Education practices of molecular and physical gastronomy

- Applications of molecular and physical gastronomy to culinary art





The Programme is :



14.00-14.30 :


Hervé This : Molecular Gastronomy, Molecular Cooking, Molecular Cuisine, Note by note cooking, Note by note Cuisine


Roisin Burke : The Handbook of Molecular Gastronomy, a huge project



Session 1.

Chair : Alan Kelly


14.30-14.50 : Molecular Gastronomy, Stability of crystallising emulsions, by Thomas Vilgis


14.50-15.10 : Molecular Gastronomy, The Glycation and Maillard Reactions as the  Major Non- Enzymatic Browning Reactions in Food, Frederic Tessier



15.10-15.30 : Molecular Gastronomy, What are Lecithins for the food industry, Elzbieta Kosakiewicz


15.30-15.50 : Molecular Gastronomy, Frying, by Franco Pedreschi


Session 2

Chair : Chistophe Lavelle


16.00-16.20 : Education practices, Teaching Argumentation and Inquiry through Culinary Claims, by Erik Fooladi


16.20-16.50 : Application to culinary art, by Sophie Dalton


16.50 : Questions, Follow up with the IJMPG, etc.



The link for connection will be https://eu.bbcollab.com/guest/999ba035210a478db00a4c09f61bce5d








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