A table of content

For days of podcasts, some in English :

http://podcast.agroparistech.fr/users/gastronomiemoleculaire/weblog/b4ec0/Sommaire_du_podcast_de_Gastronomie_Moleculaire.html

From our Argentinan friends

Curso Intensivo de Introducción a la Gastronomía Molecular

19, 20 y 21 de Octubre 

Durante 3 jornadas intensivas desde el viernes 19 de octubre al domingo 21 de octubre del 2012, desarrollaremos los temas claves de introducción a la Gastronomía Molecular buscando la  “explicación científica de los fenómenos y transformaciones culinarios” (Nicholas Kurti y Hervé This 1988).

El curso será teórico práctico permitiendo a los participantes experimentar cada uno de los temas mediante la participación activa (manos a la obra).

 

Más información aquí

A seminar in NYC

From our American friends :

Hello all,     We hope that you are having a good summer, and look forward to seeing you at our meetings beginning in September. Dates and topics for the fall are now posted at experimentalcuisine.org.      Before we gather back in New York, however, we are happy to announce a special ECC event: On Monday, September 10, the Experimental Cuisine Collective will go on the road to the Monell Chemical Senses Center in Philadelphia. There, Monell scientists will take part in a panel moderated by ECC co-founder Kent Kirshenbaum, on the topic of Salt, Fat, and Sweet Taste---and Diet.    The panel will start at 3 p.m. and run until 4:30 p.m. Please RSVP by clicking here or the link below, and meet directly at Monell, which is a short walk from Philadelphia's 30th Street Station, at 3500 Market Street.    For more information on the Monell Chemical Senses Center, the world's only independent, non-profit scientific institute dedicated to basic research on taste and smell, visit  www.monell.org. Please RSVP at eccmonell.eventbrite.com. All my best, Anne  ---- Anne E. McBride Director, Experimental Cuisine Collective

ABOUT THE EXPERIMENTAL CUISINE COLLECTIVE The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. We launched in April 2007, as a result of the collaboration of Kent Kirshenbaum of the chemistry department and Amy Bentley of the nutrition, food studies, and public health department at New York University with Chef Will Goldfarb of WillPowder. Our overall aim is to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food. Visit the ECC online at www.experimentalcuisine.com.

Calculation and mayonnaise

Dear Friends
Two new podcasts at : http://podcast.agroparistech.fr/users/gastronomiemoleculaire/weblog/f0e13/How_much_mayonnaise_sauce_can_you_make_from_only_one_egg.html (version longue)

http://podcast.agroparistech.fr/users/gastronomiemoleculaire/weblog/4fef7/How_much_mayonnaise_sauce_can_you_make_from_only_one_egg.html
(version courte)

The short one is to give the result, and the long one wants to teach calculus and Maple use at the same time

Cheers, celebrate Chemistry !