On m'interroge à propos de notre prochain atelier de gastronomie moléculaire :
Cher monsieur This,
Je me permets de vous adresser ce courriel afin de vous
demander s'il serait possible d'assister à une partie des sessions de
"l'International Workshop on Molecular and Physical Gastronomy" (en
fonction de mes occupations pendant la semaine).
Je suis en effet
très intéressé par les questions soulevées.
Cependant, il m'a semblé que le public concerné est essentiellement
celui de scientifiques confirmés. Puis-je malgré tout envisager de
m'inscrire en tant que passionné ?
Veuillez également m'excuser pour cette demande un peu tardive.
Et voici ma réponse :
Le "workshop" est comme un séminaire de laboratoire, à savoir que
chacun peut venir y présenter des résultats scientifiques ou pédagogiques.
C'est en anglais, et il y a
des collègues de tous âges. Par exemples, les "collègues plus jeunes" (https://hervethis.blogspot.com/2019/01/les-collegues-plus-jeunes.html) de mon laboratoire y assisteront.
C'est très amical, et chacun vient quand il peut.
Donc pas de pb pour vous inscrire, mais il me faut des coordonnées comme :
Nom, Prénom (Pr/Dr/Mr/Ms)
Affiliation (état)
Adresse postale
Email
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A noter que le workshop se tiendra avec le programme suivant en salle 31 d'AgroParisTech, centre Claude Bernard, à l'adresse :
16 rue Claude Bernard, 75005 Paris, France.
Bonne journée
Le programme :
International
Workshop
on Molecular and Physical Gastronomy
AgroParisTech,
16 rue Claude Bernard, 75006 Paris (France)
Tel: +33 (0)1
44 08 16 61
email :
4-7
June 2019
9
th Meeting (IWMG 09)
Organized by
the AgroParisTech-INRA
International Centre for Molecular Gastronomy
Flavour
through cooking
Director:
Hervé
This
Organization
Committee:
Pr
Roisin Burke (Dublin Institute of Technology, Dublin, Ireland), Pr
Hervé This (AgroParisTech-Inra), Pr Dan Vodnar (University of
Cluj-Napoca, Romania)
Purpose
of the Workshop
« La
gastronomie est la connaissance raisonnée de tout ce qui se
rapporte à l'homme en tant qu'il se nourrit»
(Gastronomy is the reasoned knowledge about man's nourishment)
Jean Anthelme
Brillat Savarin (1755-1826)
Writing
about the application of the chemistry to the art of cookery:
« In
what art or science could improvements be made that could more
powerfully contribute to increase the comforts and enjoyments of
mankind »
Sir Benjamin
Thompson, Count Rumford, (1753-1814)
« Molecular
gastronomy is the scientific activity consisting in looking for the
mechanisms of phenomena occurring during dishes preparation and
consumption
Hervé This
and Nicholas Kurti, (1988)
The
above quotations from the writings of two founders of culinary
science express in a nutshell the spirit and the objectives of the
Workshop: the emphasis will be on gastronomy (i.e. knowledge) rather
than nutrition, on domestic and restaurant cooking rather than
industry.
The
object of this workshop will be to bring together a group of
scientists to discuss collectively the science behind the practices
carried out in the kitchen, what was called “molecular and physical
gastronomy” in 1988.
Previous
workshops have been held on the role of emulsions, the effects of
cooking methods on food quality and the management of food flavours.
The 9th IWMG will focus on “Flavour through cooking”.
May
we also point out that, as the name IWMG indicates, this is a
workshop and that participants are encouraged to make use of the
laboratory (near the lecture room) which is reasonably well provided
with both culinary and scientific equipment.
In
memoriam Nicholas Kurti (1908-1998)
Nicholas
Kurti was born in Budapest (Hungary), 14 May 1908, and educated
there in the same Gymnasium as Edward Teller and other famous
scientists... Typical of his early years in Budapest was his
desire to study music. But as a result of anti-Jewish laws, he had
to study in Paris first and then in Berlin. There he worked for a
doctorate under Franz Eugen Simon. The two men became close
collaborators, but -both being Jewish- they prudently decamped
upon the rise of Hitler, finding refuge at the Clarendon
Laboratory in Oxford (1933-1940).
There
they followed their research in magnetism and low temperature
physics, but, at the outbreak of war, they worked on the atomic
bomb project (they were not regarded as sufficiently secure to
participate to radar studies). Back at the Clarendon in 1945,
Nicholas Kurti and Simon used magnetism to obtain the lowest
possible temperatures. They invented the nuclear adiabatic
demagnetization method in 1956.
Nicholas
Kurti did not stand at that point. As he was rising to
professorship of physics in Oxford, to fellowship of Brasenose
College (he was also visiting professor in many universities all
around the world, member or head of more than 20 scientific
committees or organization, where he brought his clear point of
view), he worked on history of science, science policy,
applications of thermodynamics to energy. Obviously he received
many honours appropriate to such a tremendous amount of work and
care: he was member of a dozen academies and he got prizes as the
Holweck Prize (British and French Physical Societies), the Fritz
London Award, the Hughes Medal...
Then,
after the 1970’s, he became interested in what Hervé This and
himself called Molecular Gastronomy (1988).
He
never gave explicit advices. Except one : « Let
us have simple experiments ».
« It
is a sad reflection that we know better the temperature inside the
stars than inside a soufflé ».
(Nicholas
Kurti)
|
Schedule
Tuesday
June 4th
Arrival
in Paris by 18.00h at the latest (if possible).
Cremant
gathering at AgroParisTech (Hervé This office)
Possibility
of dinner together near AgroParisTech.
Wednesday
June 5th
Welcome
coffee/tea 9.00h, Room 30, AgroParisTech, 16 rue Claude Bernard,
75005 Paris
9.30h:
Opening session
In
memoriam Nicholas Kurti, Introduction, by Hervé This
Roisin
Burke: The workshop: how, when, who...
Dan
Vodnar : Recording and dissemination of outcomes
10.00-11.00h:
Session 1
Additions of flavours to
ingredients, question of bioactivity I
11.00-12.00
: Session 2
Additions
of flavours to ingredients, question of bioactivity II
12.00-14.00h:
Participants continue their discussions during lunch nearby.
14.00h-15.00h:
Session 3
Loss
of compounds, creation new flavours, trapping, inclusions, complexes
I
15.00-15.30
: Coffee/tea break
15.30-17.00h:
Session 4
Loss
of compounds, creation new flavours, trapping, inclusions, complexes
II
19.30h:
All together dinner
Thursday
June 6th
09.00h
: Welcome Tea/Coffee
09.30h-10.30h:
Session 5
Changes
in flavour through processing conditions I
10.30-11.00h:
Coffee break
11.00-13.00h:
Session 6
Changes
in flavour through processing conditions II
13.00-14.00h:
Participants continue their discussions during lunch nearby.
14.00h-15.00h:
Session 7
Applications to cooking: why,
how?
15.00h-15.30h
Coffee/Tea
15.30h-17.00h
: Session 8
Processes
for application (3D, 4D, Increased sensory experiences, NbN)
19.30h:
All together dinner,
Friday
June 7th
09.15h-10.30h:
Session 8
Application
of molecular and physical gastronomy to education
10.30h-11.00h
: Coffee break
11.00h-12.00h:
Conclusion and perspectives
12.00h-14.00h
: Participants continue their discussions during lunch nearby.
The
Final Event of the 7th International Contest for Note by Note Cooking
will take place in the afternoon, from 14.00h to 17.00h, in
Amphitheater Risler, at AgroParisTech.
A
list of hotels nearby
https://www.tripadvisor.ie/HotelsNear-g187147-d7887423-AgroParisTechParis_Ile_de_France.
