10
th
International
Workshop
on Molecular and Physical Gastronomy
(IWMPG
10)
AgroParisTech,
16 rue Claude Bernard, 75006 Paris (France)
Tel: +33 (0)1
44 08 16 61. email : icmg@agroparistech.fr
1-3
June 2021
Organized by:
AgroParisTech-INRA
International Centre for Molecular Gastronomy
Under the
patronage of the Académie d’agriculture de France
Suspensions
(liquid
suspensions, solid suspensions,
complex suspensions)
Director:
Hervé
This vo Kientza
Organization
Committee:
Pr
Róisín Burke (Technological University Dublin, Ireland), Pr Hervé
This vo Kientza (AgroParisTech-Inra), Pr Dan Vodnar (University of
Cluj-Napoca, Romania)
2
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
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.
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
above quotations from the writings of two founders of Molecular and
Physical Gastronomy express
in a nutshell the spirit and the objectives of the Workshop: the
emphasis will be on gastronomy rather than nutrition, on domestic and
restaurant cooking rather than industry.
May
we also point out that, as the name IWMG « N. Kurti »
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 was later called
Molecular Gastronomy
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 1st
9.00-10.00
: Opening session
Hervé
This : Introduction (MPG, the IWMPG, active workshops)
Roisin
Burke: Suspensions – Introduction to the Note by Note assignment in
TU Dublin in advance of Friday’s Note by Note contest
Dan
Vodnar : Suspensions in probiotic drinks (By-Pro-Gut)
Presentation
of the participants
10.00-12.00h:
Session 1
Hervé
This : How many different complex suspensions do exist? (Using the
Disperse System Formalism, DSF)
14.00h-15.00h:
Session 2
Doughs
and batters
15.00-15.30
: Break
15.30-17.00h:
Session3
Suspended
drinks (smoothies, etc.)
Wednesday
June 2nd
09.30h-10.30h:
Session 4
Rheology
of suspensions (viscosity, visco-elastic behaviours...)
Dan
Vodnar : Influence of probiotic cocultures on soy-wheat flour dough,
rheological properties
Rheology
in the kitchen? Ingredients, recipes and equipment?
10.30-11.00h:
Break
11.00-13.00h:
Session 5
Famous
recipes where rheology is important?
14.00h-15.00h:
Session 6
Sauces
(veloutés, etc.)
Reine
Barbar : Analytical exploration of elementary production steps of
Hommos Bi Tahiné
Reine
Barbar : Exploration and development of colloidal stability of
lebanese milk fermented products and drinks
Thomas
Vilgis Stability of crystallising emulsions
Thomas
Vilgis: Physics of milk emulsions
15.00h-15.30h
: Break
15.30h-17.00h
: Session 7
Note by note suspensions
Thursday
June 3rd
09.30h-10.30h:
Session 8
Suspensions
in education
10.30-11.00h:
Break
11.00-13.00h:
Session 9
Rheology
of alternative meat products: plant, algal, insects and other
Thomas
Vilgis: Physics of fluid gels
14.00h-15.00h:
Session 10
Roisin
Burke : Rheology of 3D printed foods
Hervé
This : Note by note suspensions
15.00h-15.30h
: Break
15.30h-17.00h
: Session 11
Education
Reine
Barbar: tradition and innovation in suspensions for engineering
education
Friday
June 4th
The
Final Event of the 8th
and 9th
International Contest for Note by Note Cooking will take place in the
afternoon, from 14.00h to 18.00h.