Handbook of Molecular Gastronomy Conference #3
Septembre 8th, 2021
The four Editors of the Handbook of Molecular Gastronomy are organizing an online conference, about the book, on the 8th of September (included 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
Connexion to follow the conference : https://eu.bbcollab.com/guest/99ea753102864593a1f8e077411ab077
14.00-14.15 : Hervé This
Session 1, chairperson Alan Kelly
14.15-14.35 : Bruno Mesz, Taste and Sound
14.35-14.55 : Charles Spence, Plating
14.55-15.15 : Note by Note Cooking, Michael Pontif
15.15-15.25 : Tea Break (or coffee, or rather Cremant from Alsace)
Session 2, chairperson Roisin Burke
15.25-15.45 : Christophe Lavelle, Teaching the teachers
15.45-16.05 : Hervé This, Don’t speak of ‘’Maillard reactions’’, because Emil Fischer discovered them three decades before
16.05-16.45 : Questions, Comments, Discussion, Follow up with the fourth event
(December 1rst, Special « Christmas Lectures »).
The event is under the patronage of the Académie d’agriculture de France and of the
INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy.
National University of Tres de Febrero, Argentina
Taste and sound
I will show recent experiments on “sonic seasoning”, where crossmodal correspondences between taste and sound have been used to modify the experience of many different food and drink products by changing the music or soundscape that people listen to. I will also talk about some specially designed sensory apps to enhance these effects of sound on taste, and how they have been used in the context of gastronomic experiences and performances.
INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy
email : email@example.com
Many people speak of ‘’Maillard reaction’’, but the IUPAC advised instead to speak of ‘’glycation reactions’’, and this is fair, because such reactions were studied much before 1912, when Louis-Camille Maillard studied them. Indeed, the close investigation of the history of this discovery shows many fake information, as well as it demonstrates once more the genius of the German chemist Emil Fisher.
Note by note cooking is a way of cooking that only uses pure compounds to create dishes. As with molecular cooking in the 90’s, it is a completely new way of cooking, but when molecular cooking was implementing new tools and techniques, note by note brings new food materials. The cook needs to discover the compounds, their sensory properties and their interactions with other compounds. It involves a sense of formulation which is not intuitive and only comes from experience. To be able to create note by note flavours, cooks needs a guide to know how to proceed.