vendredi 14 avril 2017

Another teacher of the Hautes Etudes du Goût : Sidonie Naulin



Every week, I am happy to tell you about the teachers of the Institute for Advanced Studies in Gastronomy, Hautes Etudes du Goût.

This week  : Sidonie Naulin





Sidonie Naulin is assistant professor of sociologie at Sciences Po Grenoble and in the Pacte Laboratory. She is studiying economic sociology, media sociology and food sociology.

A former students of the Ecole Normale Supérieur, with an agregation in social sciences, she did her PhD at the University Paris Sorbonne on food critic, trying to understand how is produced the information about food.
This PhD was published as a book in June 2017 (Presses universitaires de Rennes). From discussions, interviews, observations and a quantitative survey of text statistics, this book deals with the environment of culinary and gastronomic journalism. This history of this activity is done, and its current market is analyzed. Some chapters deal with particular biographies, daily work and celebrity analysis of some food critics, envisioning also  the new competitors who are food bloggers.

Today, she is interested by the biographies of chefs. She is participating to the ANR Capla project, in which she is doing a survey of chefs cooking in homes using internet sites for making contacts with customers.
She is going to study the biographies of cooks from data given by the LinkedIn social network.

mardi 11 avril 2017

The Iqemusu company is on the road. Champagne !




Iqemusu, the first society to sell pure tasting notes for
avant-garde chefs, launches its store: www.iqemusu.com

Note-by-note cooking is now available to any chefs in 
the world. Iqemusu launches its website and presents its first range, composed by 24 culinary notes related to the smell. Each chef can now sublimate its dishes thanks to various olfactory experiments. Grab a bottle and let yourself be carried away by the scents that open the doors of a world to be built.

Go to iqemusu.com to ask for our catalog and pre-order
online the first notes of a culinary universe free from any
taste barriers.

All pre-orders will be shipped on April 24th.
 
 
May I repeat that I don't get a penny for this kind of announcement, nor in the company. But I shall promote any note by note initiative

jeudi 6 avril 2017

Remarkable teachers for the Hautes Etudes du Goût : Pascal Schlich

Pascal Schlich teaches at the Hautes Etudes du Goût :






Pascal Schlich is a director of research with the INRA and the scientific leader of the ChemoSens platform at the Centre des Sciences du Goût et de l'Alimentation in Dijon. He holds a Ph.D. in statistics from the University Paris XI and the accreditation for tutoring Ph.Ds from the Burgundy University. His research deals with sensometrics (statistics for sensory sciences) and the study of consumer preferences. Pascal Schlich has signed or co-signed a hundred of scientific articles or book chapters and is the co-inventor of the TimeSens® software. He teaches sensometrics at AgroSup Dijon, ENSAI Rennes and Montpellier University and is an international consultant for several industries.

Sensory profiling is a technique of sensory analysis recording attributes intensities, but providing no indication on the sequence along which these attributes are perceived. Pascal Schlich and his team developed the Temporal Dominance of Sensations (TDS) method about 12 years ago to fill in this gap. In TDS the subject is asked to indicate at any time the “dominant” attribute, the one trigging his/her attention, not necessarily the most intense one.
TDS has become a reference method in sensory analysis. Contrarily to sensory profiling, it can be used with no training, thus by consumer panels. It makes it possible to pair TDS to dynamic recording of liking, satiation and emotions along the consumption of the full portion of a food or beverage in order to identify the temporal drivers of these three features.

mardi 4 avril 2017

Very happy !

Dear Friends
Very happy to tell you the creation of a company selling note by note products  !

See :

Cheers

samedi 18 mars 2017

Joel Doré is teaching at the Hautes Etudes du Goût

Every week,  I have the pleasure to tell you about a colleague who is teaching at the Institute for Advanced Studies of Gastronomy.
This week :




Joel Doré





Research Director at INRA, Joël Doré is Scientific Director of MetaGenoPolis, a Unit of the Micalis Institute “Food and Gut Microbiology for Human Health”. Joël Doré joined INRA in 1983 and received his PhD from the University of Illinois at Urbana-Champaign, USA, in 1988. He developed a unique expertise in the field of intestinal microbiology. He aims to contribute to a better understanding of the host-microbiota symbiosis in order to support therapeutic choices in the medical area, as well as science-based recommendations in health nutrition.

In his HEG class entitled "Man-microbe symbiosis : I am what they eat...", Joël Doré presents the current vision of the human intestinal metagenome and highlights insights it has provided towards the current understanding of the importance of the microbiome in nutrition and health, particularly for chronic inflammatory and metabolic diseases. He presents an extension of the dysbiosis concept that confers a central role to man-microbe symbiosis, with potential implications in health-nutrition and translational research.

mercredi 15 mars 2017

Next week, a Note by Note Dinner served at the Sofitel of Buenos Aires



Events in Uruguay and Argentina



  1. Programme en Uruguay et Argentine

  2. de Monsieur Hervé THIS


    1. Du 19 au 25 mars 2017



Dimanche 19 mars

13h20 Arrivée à Montevide

20h Dîner chez Juan Pablo Clerici Magri avec M. Philippe BASTELICA, ambassadeur de France en Uruguay


Lundi 20 mars

9h30  Interview avec le quotidien EL PAIS Uruguay (avec interprète)
10h00 Master Class au restaurant 1921, Hôtel Sofitel Carrasco
Avec des chefs et membres de la Asociacion gastronomica del Uruguay
Adresse : Rambla Républica de México, 11500 Montevideo


17h Conférence à destination de la communauté scientifique
« Résultats récents en gastronomie moléculaire, et applications dans la cuisine de demain (cuisine note à note) »
En français avec traduction simultanée en espagnol
Adresse : Faculté d’ingénierie, Av. Julio Herrera y Reissig 565

20h Cocktail d’ouverture du mois de la Francophonie
Adresse : Bibliothèque Nationale


Mardi 21 mars

11h Conférence grand public
« La cuisine note à note est la dernière tendance culinaire, et pour longtemps! »
En français avec traduction simultanée en espagnol
Adresse : Alliance Française, Bd Artigas 1271

Soir Diner « Goût de/Good France » à la Résidence de France


Mercredi 22 mars

Départ de Montevideo pour Buenos Aires 

19h Cocktail avec la presse spécialisée, lieu : salon du Sofitel Arroyo


Jeudi 23 mars


12h Entretiens avec la presse ; lieu : Sofitel Arroyo, Bibliothèque

13h Déjeuner à l’invitation de M. l’Ambassadeur de France pour 12 invités VIP

16h Rencontre avec  les membres de l’Association argentine de cuisine moléculaire (contact Dr. Mariana Koppmann) ; lieu : Centre Culturel de la Science, Pôle scientifique et technologique, Godoy Cruz 2270

17h Rencontre à confirmer avec Université Nationale de San Martín (UNSAM ) ; lieu : idem antérieur

18h Conférence publique et démonstration, au Centre Culturel de la Science  :
Qu’allons-nous manger demain? La cuisine « note à note », une application de la gastronomie moléculaire »
Adresse : Amphithéâtre, Pôle scientifique et technologique, Godoy Cruz 2270

21h Dîner commenté : Menu « note by note », à l’Hôtel Sofitel Arroyo, Restaurant Le Sud



Vendredi 24 mars
(jour férié en Argentine)

15h Master class à The Brick Hotel (Association Lucullus, presse, …)
Adresse : Posadas 1232, Buenos Aires

17h Rencontre avec les Associations Lucullus et Acelga au Palais Duhau Park Hyatt Hotel
Adresse : Avda Alvear 1661, Buenos Aires


Samedi 25 mars

14h Départ