The results of the 8th and 9th International Contests for Note by Note Cooking

 

8th Contest

First Prize ex aequo :

Note by note Bitoque, by Bruno Moreira Leite and Rafael Henriques Antune

http://www2.agroparistech.fr/Note-by-Note-Bitoque-by-BrunoMoreira-Leite-and-Rafael-Henriques-Antunes.html

First Prize ex aequo :

Fizzy Apfelstrudel Cocktail Dessert, by Klara Cerk

http://www2.agroparistech.fr/Fizzy-Apfelstrudel-Cocktail-Dessert-by-Clara-Clerk.html

Third Prize :

Pina Colada Cocktail and the pineappel shaped jellies, by Mathilde Gras

http://www2.agroparistech.fr/Pina-Colada-cocktail-and-the-pineapple-shaped-jellies-by-Mathilde-Gras.html

9th Contest

First Prize :

Tropical Layered Desert, Thiago da Costa Marques, see http://www2.agroparistech.fr/Dish-by-Thiago-da-Costa-Marques.html

Second Prize:

Pectin sphere rolled in popping candy powder, by-Simon-O-Callagnan,

http://www2.agroparistech.fr/Pectin-sphere-rolled-in-popping-candy-powder-by-Simon-O-Callagnan.html

Third Prize :

Fish-in-a-bag, by Niels-Nielsen

http://www2.agroparistech.fr/Fish-in-a-bag-by-Niels-Nielsen.html

10 th International Workshop on Molecular and Physical Gastronomy

 

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

For connection:

https://eu.bbcollab.com/guest/9ad4c559d7234f7e9fe394e083a01f6a

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)

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 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.

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.

1. What is a workshop?

The Oxford English Dictionary defines a workshop as “a meeting at which a group of people engage in intensive discussion and activity on a particular subject or project”.

Workshops, similar to seminars, are usually much smaller than conferences – a workshop can be an element of the conference structure.

Workshops typically tend to be:

• Interactive

• Educational

• Conversational

May we also point out that, as the name IWMPG « N. Kurti » indicates, this is a workshop and that participants are encouraged to show experiments.

Talks should never been more than 30 min, so that discussion is promoted (of course, one can have more slides in order to be ready for the discussion).

The primary goal is not to make conferences, but to discuss actively in all scientific directions: materials and methods, results, interpretations, consequences, scientific strategy.

Also, as workshops are more informal than conferences, we could keep the visio links open during the break and lunches, so that discussions can go on, and one  could discuss other questions than suspensions during such times.

Mind that the texts from some talks can be submitted as manuscripts for the International Journal of Molecular and Physical Gastronomy.

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 1^st

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

Presentation of the participants

10.00-12.30

Session 1: what are exactly suspensions?

Chairperson: Roisin Burke

Hervé This : How many different complex suspensions do exist? (Using the Disperse System Formalism, DSF)

Q/A, Discussion

14.00-15.00

Session 2 : Doughs and batters

Chairperson: Dan Vodnar

Heinz Wuth, Hervé This vo Kientza : sedimentation of solids in batters during cooking (cakes, clafoutis, fruits au sirop).

Q/A, Discussion

15.00-15.30

Break

15.30-17.00

Session 3: Suspended drinks (smoothies, etc.)

Chairperson: Roisin Burke

Volker Hessel and Svenja Schmidt : Microfluidically made nanoemulsions for fortified designer beverages for astronauts and Outlook to nanosuspensions

Q/A, Discussion

Wednesday June 2^nd

09.30-10.30

Session 4: Rheology of suspensions (viscosity, visco-elastic behaviours...)

Chairperson: xxxxxxxxxxx

Dan Vodnar : Influence of probiotic cocultures on soy-wheat flour dough, rheological properties

Rheology in the kitchen? Ingredients, recipes and equipment?

Q/A, Discussion

10.30-11.00

Break

11.00-13.00

Session 5: Famous recipes where rheology is important?

Chairperson: Dan Vodnar

Hervé This: the issue of bioactivity

Q/A, Discussion

14.00-15.00

Session 6: Sauces (veloutés, etc.)

Chairperson: Dan Vodnar

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 : Milk and crystallizing emulsions

Hervé This: a classification of sauces (if enough time)

Q/A, Discussion

15.00-15.30

Break

15.30-17.00

Session 7 : Suspensions of microgels (debey, etc)

Chairperson: Reine Barbar

Thomas Vilgis: Meat, vegetarian, and vegan sausages - a comparison by rheology and tribology

Thomas Vilgis: Physics of fluid gels

Hervé This: debye

Q/A, Discussion

Thursday June 3^rd

09.30-10.30

Session 8: Solid suspensions

Chairperson: xxxxxxxxxxx

Hervé This: how many, bio activity

Q/A, Discussion

10.30-11.00h

Break

11.00-13.00

Session 9: Note by note suspensions

Chairperson: xxxxxxxxxxx

Roisin Burke : Rheology of 3D printed foods

Hervé This : Note by note suspensions

Q/A, Discussion

14.00-15.00

Session 10 : Suspensions in education

Chairperson: Roisin Burke

Reine Barbar: tradition and innovation in suspensions for engineering education

Hervé This: about the classification of pâtes

Sol Herrera: Old Mexican recipes book to explain various types of suspensions

Q/A, Discussion

15.00-15.30 : Break

15.30-17.00

Session 11: General discussion about:

- next workshops,

- International Journal of Molecular and Physical Gastronomy, with members of the Editorial Board

Chairpersons: Hervé This vo Kientza, Dan Vodnar, Roisin Burke

Friday June 4th

The Final Event of the 8^th and of the 9^th International Contest for Note by Note Cooking will take place in the afternoon, from 14.00h to 18.00h.

International Contests for Note by Note Cooking

 

We are now preparing the final event of the 8th and 9th International Contests for Note by Note Cooking, and the submitted recipes are now online, ready for evaluation :
http://www2.agroparistech.fr/The-8th-International-Contest-for-Note-by-Note-Cooking.html

http://www2.agroparistech.fr/The-9th-International-Contest-for-Note-by-Note-Cooking.html

The final event is the 4th of June, at 2 PM Paris Time, online. The link for connexion is https://eu.bbcollab.com/guest/43c1b4f0027a455b80ba0a8b6a0ccff8

Concours de cuisine note à note

 Les recettes soumises aux 8e et 9e concours de cuisine note à note sont en ligne : http://www2.agroparistech.fr/The-8th-International-Contest-for-Note-by-Note-Cooking.html http://www2.agroparistech.fr/The-9th-International-Contest-for-Note-by-Note-Cooking.html Bravo aux candidats

Le Handbook of molecular gastronomy ? Un livre utile !

Cela fait plusieurs fois que j'évoque le Handbook of molecular gastronomy et sa parution récente. Nous y sommes : le livre est sorti hier en e-book et la version papier sera disponible le 9 juin.
Mais je m'aperçois que ce ne sont là que des circonstances et le plus important, c'est évidemment le contenu. Qu'est-ce que ce livre ? 

C'est un livre en anglais qui fait une sorte de point sur les connaissances de gastronomie moléculaire, c'est-à-dire que nous discutons les principaux phénomène qui se rencontrent lorsque l'on cuisine.

Par exemple il y a l'osmose, la capillarité, le brunissement de certains aliments quand on les chauffe, les émulsions, les gels, et ainsi de suite.

Cela, c'est pour la première partie du livre, la partie essentielle, celle qui correspond au titre : la gastronomie moléculaire et physique, ou plus simplement gastronomie moléculaire. 

Cette grosse première partie est suivi de deux autres, l'une qui est consacré aux applications didactiques de la gastronomie moléculaire, et la troisième qui est consacrée aux applications à l'art culinaire.

Le mot didactique fait évidemment peur et je ne l'utilise ici que pour éviter le mot "enseignement" ou le mot "pédagogique". J'ai expliqué dans de nombreux billets de blog que l'enseignement n'est pas possible, et seules comptent les études. Mais je n'ai pas d'adjectif autre que "didactique" pour me référer à "études", et pédagogie ne me convient pas puisqu'il s'applique à des enfants, tandis que notre livre vise des adultes...

Même si certains chapitres considèrent l'application de gastronomie moléculaire aux études du primaire.

Pour la partie 3, consacré à l'art culinaire, il s'agit essentiellement de recettes, et, mieux de recettes qui ont résulté des travaux de gastronomie moléculaire. C'est-à-dire d'abord de recettes de cuisine moléculaire, puis, plus   récemment, de recettes de cuisine note à note.

Pour cette troisième partie, les auteurs sont souvent des cuisiniers, qui donnent des recettes pratique. 

Au total, un gros livre, une somme comme on dit, une référence, et surtout le début d'une collaboration internationale renouvelée autour de la gastronomie moléculaire : maintenant que les auteurs se connaissent, qu'ils ont publié ensemble, nous pouvons faire fonctionner efficacement le journal international de gastronomie moléculaire et physique, au sein du Centre international de gastronomie moléculaire et physique INRAE-AgroParisTech.

C'est donc au total un moment très important, et une grande joie de voir paraître ce livre qui a pour ambition d'être utile.

Le programme du 10 e International Workshop on Molecular and Physical Gastronomy

 

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 8^th and 9^th International Contest for Note by Note Cooking will take place in the afternoon, from 14.00h to 18.00h.

Mes 37 chapitres

 My 37 chapters in the Handbook of molecular gastronomy (CRC Press) 

Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza, Foreword, Handbook of Molecular Gastronomy, CRC Press, XXV-XXII.

 

Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza, Introduction to Molecular Gastronomy and its applications, Handbook of Molecular Gastronomy, CRC Press, 1-4.

 

Hervé This vo Kientza, Bioactivity and its measurement, Handbook of Molecular Gastronomy, CRC Press, 71-80.

 

Hervé This vo Kientza, Capillarity in action, Handbook of Molecular Gastronomy, CRC Press, 91-96.

 

Hervé This vo Kientza, Chantillys : the cousins of whipped cream, Handbook of Molecular Gastronomy, CRC Press, 105-106.

 

Laura Febvay, Hervé This vo Kientza, Coffee preparation. From roasted beans to beverage, Handbook of Molecular Gastronomy, CRC Press, 139-150.

 

Hervé This vo Kientza, Cooking, Handbook of Molecular Gastronomy, CRC Press, 157-162.

 

 Hervé This vo Kientza, Culinary precisions and robustness of recipes, Handbook of Molecular Gastronomy, CRC Press, 163-170.

 

 Hervé This vo Kientza, Disperse system formalism, Handbook of Molecular Gastronomy, CRC Press, 207-212.

 

Hervé This vo Kientza, Let us have an egg, Handbook of Molecular Gastronomy, CRC Press, 221-226.

 

Hervé This vo Kientza, Emulsions and foams : Ostwald ripening and dispropornation in practice, Handbook of Molecular Gastronomy, CRC Press, 241-248.

 

 Hevé This vo Kientza, Emulsions and surfactants in the kitchen, Handbook of Molecular Gastronomy, CRC Press, 257-264.

 

Hervé This vo Kientza, Evaporation, Handbook of Molecular Gastronomy, CRC Press, 281-290.

 

Hervé This vo Kientza, Expansion, Handbook of Molecular Gastronomy, CRC Press, 291-294.

 

Hervé This and José Miguel Aguilera, Food matrices and matrix effect, Handbook of Molecular Gastronomy, CRC Press, 343-346.

 

Hervé This vo Kientza and Christophe Lavelle, Food Pairing : is it really about science ?, Handbook of Molecular Gastronomy, CRC Press, 347-348.

 

Hervé This vo Kientza, Gels, Handbook of Molecular Gastronomy, CRC Press, 375-380.

 

Alan Kelly and Hervé This vo Kientza, Microwave heating and modern cuisine, Handbook of Molecular Gastronomy, CRC Press, 429-432.

 

Hervé This vo Kientza, Osmosis in the kitchen, Handbook of Molecular Gastronomy, CRC Press, 441-446.

 

Hervé This vo Kientza and Laura Febvray, Roasting, Handbook of Molecular Gastronomy, CRC Press, 473-490.

 

Hervé This vo Kientza, Marie-Paule Pardo, Rolande Ollitrault, Salt : when should salt be added to meat being grilled ?, Handbook of Molecular Gastronomy, CRC Press, 491-494.

 

Hervé This vo Kientza, Sauces, Handbook of Molecular Gastronomy, CRC Press, 495-498.

 

Hervé This vo Kientza, The right words for improving communication in food science, food technology and beetween food science and food technology and a broader audience, Handbook of Molecular Gastronomy, CRC Press , 627-634.

 

Hervé This vo Kientza, Flavour experimental workshops, Handbook of Molecular Gastronomy, CRC Press, 635-642.

 

Marie-Claude Feore, Laure Fort, Marie Blanche Mauhourat, Hervé This vo Kientza, « Science and Cooking Activities » for Secondary School Students, Handbook of Molecular Gastronomy, CRC Press, 659-662.

 

 Hervé This vo Kientza, How to reduce oil in French fries : a student experiment, Handbook of Molecular Gastronomy, CRC Press, 663-664.

 

Reine Barbar, Jean-Marie Malbec, Christophe Lavelle, Hervé This vo Kientza, An educational satellite project around the scientific elucidation of culinary precisions in Lebanon and in the Middle East, Handbook of Molecular Gastronomy, CRC Press, 665-672.

 

Hervé This vo Kientza, Simple calculations based on cooking, Handbook of Molecular Gastronomy, CRC Press, 703-716.

 

Hervé This vo Kientza, The monthly INRAE-AgroParisTech Seminars on molecular gastronomy, Handbook of Molecular Gastronomy, CRC Press, 721-724.

 

 Hervé This vo Kientza, Decantation, Handbook of Molecular Gastronomy, CRC Press, 751-754.

 

Christophe Lavelle, Hervé This vo Kientza, Using liqui nitrogen to prepare ice creams in the restaurant, Handbook of Molecular Gastronomy, CRC Press, 759-762.

 

Hervé This vo Kientza, An eclipse dish, Handbook of Molecular Gastronomy, CRC Press, 775-776.

 

Hervé This vo Kientza, How do eggs coagulate, Handbook of Molecular Gastronomy, CRC Press, 779-784.

 

Hervé This vo Kientza, Filtration, Handbook of Molecular Gastronomy, CRC Press, 789-792.

 

Hervé This vo Kientza, Roisin Burke, Note by note cooking and note by note cuisine, Handbook of Molecular Gastronomy, CRC Press, 809-818.

 

Hervé This vo Kientza, Pierre Gagnaire, Molecular mixology : Welcome coffee, a cocktail with ten layers, Handbook of Molecular Gastronomy, CRC Press, 827-828.