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 :

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

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