tag:blogger.com,1999:blog-80107499720625758172024-03-19T04:43:20.604-07:00Molecular Gastronomy InternationalHerve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.comBlogger230125tag:blogger.com,1999:blog-8010749972062575817.post-20735235111125366412017-09-18T04:32:00.000-07:002017-09-18T04:32:13.906-07:00Dear Friends,<br />
This morning, an question <br />
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<i>If the wine is polar, why do the Chefs use it in order to dissolve the fat (fat is apolar, and insoluble in the polar solvents, but soluble in the apolar solvents) in the method of making a glace ? And to make Maillard Reaction ? </i><br />
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Indeed there are many importants facts to know, in order to understand something to this question.<br />
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First, yes, ethanol is soluble in water because both are compounds whose molecules are "polar".<br />
Indeed, in water, molecules are made of two hydrogen atoms and one oxygen atom. As oxygen attracts electrons much, the electron density is higher toward the oxygen, and this makes an electric "dipole". And the same for the OH group of ethanol, so that ethanol, being able to form so called hydrogen bonds with water, cand dissolve into it.<br />
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Then, yes, it's true that fat (often triglycerides) does not dissolve in water, but can dissolve is non polar material. Indeed, triglycerides would form only weak bonds (van der Waals) with water molecules, and they would "order" water : this makes the dissolution energetically unfavorable (this does not mean that it is not possible, but only that it does not occur spontaneously in practice ; indeed, if you give energy to such molecules, you can disperse them in water).<br />
By the way, yes triglycerides can be dissolved in apolar solvents such as ethyl acetate, but not in all non polar solvents.<br />
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Tomber à glace, making a glace : it means boiling a sauce so that the concentration of solutes increases, and generally in the kitchen, the viscosity increases as well because of gelatine concentration.<br />
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Indeed, there is not fat when you make a glace from a stock or a broth. Only the concentration of the solution occurs. And if there is some fat, this fat would form fat droplets dispersed in the solution, i.e. one would get an emulsion, and not a solution.<br />
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And the Maillard Reaction ? Indeed, it has no meaning to speak of "the" Maillard reaction, because there are many, so that one should speak of Maillard reactions.<br />
Now, Maillard reactions are chemical reactions between proteins and reducing sugars. I don't see clearly why Maillard reactions would occur when one makes a glace of meat. Indeed, if no sugar present, no Maillard reactions. And indeed, it's time that we stop focusing on this Maillard reactions, and concentrations on the millions other chemical processes that occur during cooking: oxidation, hydrolysis, etc. Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-882235083165335642017-08-25T00:00:00.002-07:002017-08-25T00:00:18.092-07:00About molecular gastronomy# <br /># <br /># Today, questions that deserve an answer : <br /># <br /># I'm a science student from Barcelona and I'm working on a project that consists on discover which parameters are involved in the development of a sferification. The problem is that although I have seen all of your blogs and interviews about molecular cuisine and molecular gastronomy I have some questions that I would like to ask you. <br /># <br /><i># Firstly, I would like to know the differences between the science of ingredients and the science of culinary processes because even after searching information on the Net it is not clear to me at all.<br /># Secondly, I wish you could tell me more about the history (origin) about molecular cuisine and its name.<br /># Thirdly, I want to know your response about what is/are the reasons why you and Mr. Kurtis created a science called molecular gastronomy and why do you think people would have to increase their interest, in particular, on science investigations like yours?. What are the reasons why you are motivated on following your studies about molecular gastronomy?. <br /># Finally, what councils do you have for a future scientist?</i><br /># <br /># I know you probably are a very busy person but it would be so magnificent to receive an answer of someone of renown as you.<br /># <br /># <br /># Yes, such a message deserves an long answer... and it's also a way of being clearer. <br /># I take the various points one by one : <br />#<br />
<br /># 1. spherification: indeed, when it is recognized that this is simply jeffication, then it is easier to study... and there are many scientific articles about that, the most interesting being those where the jefficication is even triggered by a monovalent ion such as sodium, whereas the simplistic theory says that divalent calcium ions have to make bridges with alginate molecules. <br /># <br /># 2. the differences between the science of ingredients and the science of culinary processes ? Simply read carefully what is written. <br /># On one hand, the science of food ingredients is the investigation of all plant and animal tissues (primarily) that are used as food ingredients. For example, how much beta caroten is there in the various parts of the roots of Dauca carota L.? Or how many different compounds of the family of betalains are there (there was a very good recent paper about that) ? Etc.<br /># On the other hand, the science of culinary processes is... the science and culinary processes : here, one focuses on culinary processes, and the details of food ingredients have (almost) no importance. By the way, one should be very clear about the word "science", because there is so much confusion about science and technology. Sciences of nature, such as molecular gastronomy, are sciences, which means that the question is to look for the mechanisms of phenomena : why does a steak turns brown when grilled? why does a soufflé expand? why is water trapped in a gel? The goal is to produce knowledge, and the method is : <br /># - identify a phenomenon<br /># - characterize it<br /># - group the data into laws (equations)<br /># - look for mechanisms quantitatively compatible with the laws in order to produce a theory<br /># - try to refute the theory by looking for theoretical deductions from the theory, and make experiments for testing such deductions. <br /># On the other hand, the technology question is different: you use some scientific knowledge in order to improve processes. <br /># And here is an (apparent) paradox and the source of much confusion (by weak minds): even if molecular gastronomy is focused on phenomena occurring during culinary processes, it is a scientific activity, and not technology. Of course, there are many innovations flowing from the understanding of culinary processes, and from molecular gastronomy, but science is science, and technology is technology (sometimes called engineering). <br /># <br /># 3. the history about molecular cuisine ? <br /># First let's observe that you speak of "molecular cuisine", and not "molecular cooking", and not of molecular gastronomy<br /># - molecular gastronomy is a scientific activity, introduced in 1988 (the name, because the activity began earlier)<br /># - molecular cooking is defined as a modern way of cooking, technically speaking: I promoted it with no name since 1980, and I gave the name in 1999 only, because of much confusion about what chefs do and what scientists do. More precisely, I invented this name in front of a French TV, at a meeting in Paris with the Innicon project, where chefs from Europe where coming to get some technology results (the würtz, the geoffroy, etc. taught to Heston Blumenthal, Alberto Adria, and others). Later, I proposed a difference between molecular cooking (the technique) and molecular cuisine (the style based on the introduction of new techniques)<br /># <br /># 4. why Nicholas and I created the scientific discipline that we called molecular gastronomyl? Because we are scientists ! Indeed, the goal of science is to make discoveries, by studying phenomena... and we were sure that because nobody was interested in cooking, at that time, there were many phenomena that were not studied, hence the possibility of make many discoveries ! <br /># <br /># 5. why the interest in food increased? There are probably many reasons, but certainly the fact that well being increased in many countries contributed: instead of having barely enough food, people had enough, and could improve. Moreover, science is a key element for innovation, as I teach to the Erasmus Mundus Plus master students of our program "Food Innovation and Product Design"<br /># <br /># 6. why I am daily -all days of the year- at the lab, doing scientific research? Because science is the great pride of the human mind! Because it is fascinating to observe that "the word is written in mathematical language"! Because knowledge is a way to promote tolerance, international cooperation. Because science goes along with education: one school more, one prison less!<br /># <br /># 7. which advices for a future scientists? Maths, maths, and maths! Epistemology, and focusing. Someone who knows is someone who learned. We need seconds for learning so many things, methods, values, information, notions, concepts! <br /># Ars longa,<br /># vita brevis,<br /># occasio praeceps,<br /># experimentum periculosum,<br /># iudicium difficile<br /># But this quotation is not positive enough, and I prefer publishing here my own list: <br /># <br /># Quelques idées pour aider à se supporter quand on se voit dans un miroir<br /># <br /># Mer isch was mer mocht<br /># Hervé This, adapté d'un proverbe alsacien <br /># <br /># IL FAUT S’AMUSER A FAIRE DES CHOSES PASSIONNANTES<br /># H. This<br /># <br /># Nous sommes ce que nous faisons : quel est ton agenda ?<br /># H. This<br /># <br /># Une colonne vertébrale !<br /># H. This<br /># <br /># Tout fait d'expérience gagne à être considéré comme l'émanation de généralités que nous devons inventer (abstraire et généraliser)<br /># H. This<br /># <br /># Quels sont les mécanismes ?<br /># La science en général<br /># <br /># Les mathématiques nous sauvent toujours : « que nul ne séjourne ici s’il n’est<br /># géomètre »<br /># Platon<br /># <br /># Ne pas oublier de donner du bonheur.<br /># H. This<br /># <br /># Tu fais quelque chose ? Quelle est ta méthode ? Fais le, et, en plus, fais-en la théorisation.<br /># H. This<br /># <br /># Surtout ne pas manquer le moindre symptôme<br /># H. This<br /># <br /># Je ne sais pas, mais je cherche !<br /># H. This<br /># <br /># De quoi s’agit-il ?<br /># Henri Cartier-Bresson<br /># <br /># Puisque tout est toujours perfectible, que vais-je améliorer aujourd’hui ?<br /># H. This<br /># <br /># « Dois-je croire au probable ? ».<br /># H. This ?<br /># A rapprocher de :« En doutant, nous nous mettons en recherche, et en cherchant nous trouvons la vérité ».<br /># Abélard<br /># Et de :<br /># "Douter de tout ou tout croire, ce sont deux solutions également commodes, qui l'une et l'autre nous dispensent de réfléchir".<br /># Poincaré<br /># <br /># Combien ?<br /># La science en général<br /># <br /># D’r Schaffe het sussi Wurzel un Frucht<br /># Proverbe alsacien<br /># <br /># Ni dieu ni maître<br /># La devise des anarchistes<br /># <br /># Tout ce qui mérite d’être fait mérite d’être bien fait<br /># ?<br /># La vie est trop courte pour mettre les brouillons au net : faisons des brouillons nets !<br /># Jean Claude Risset<br /># <br /># Se mettre un pas en arrière de soi même?<br /># <br /># Le summum de l’intelligence, c’est la bonté<br /># (et la droiture)<br /># Jorge Borgès<br /># <br /># Regarder avec les yeux de l’esprit<br /># H. This<br /># <br /># Vérifier ce que l’on nous dit<br /># Ne pas généraliser hâtivement<br /># Ayez des collaborations<br /># Y penser toujours<br /># Entretenez des correspondances<br /># Avoir toujours sur vous un calepin pour noter les idées<br /># <br /># Ne pas participer à des controverses<br /># Michael Faraday et Isaac Watts<br /># <br /># Penser avec humour des sujets sérieux (un sourire de la pensée)<br /># H. This<br /># <br /># « Comme chimiste, je passai cette oeuvre à la cornue ; il n'en resta que ceci : »<br /># ; se dissoudre dans, infuser, macérer, décoction, cristalliser, distiller, sublimer, purifier, alambiquer<br /># Jean-Anthelme Brillat-Savarin<br /># <br /># « Et c’est ainsi que la chimie est belle »<br /># H. This d’après Alexandre Vialatte<br /># <br /># Morgen Stund het Gold a Mund<br /># Proverbe alsacien<br /># <br /># Y penser toujours<br /># Louis Pasteur<br /># <br /># Ne pas confondre les faits et les interprétations<br /># Elémentaire<br /># <br /># Quand les lois sont mauvaises, il faut les changer<br /># H. This<br /># <br /># Ne pas faire de lois qui punissent les bons élèves, et ne pas faire des lois pour punir les mauvais si on ne les applique pas.<br /># Un conseil de H. This aux prétentieux qui font des lois<br /># <br /># Un homme qui ne connaît que sa génération est un enfant<br /># Cicéron<br /># <br /># Dieu vomit les tièdes<br /># La Bible<br /># <br /># Il n’est pas vrai que « La tête guide la main », ce qui est prétendu par une<br /># poutre du Musée du compagnonnage, à Tours : la tête et la main sont<br /># indissociables<br /># H. This<br /># <br /># Les calculs !!!!<br /># Tous les scientifiques dignes de ce nom<br /># <br /># Tout changer à chaque instant (vers du mieux !)<br /># H. This<br /># <br /># Chercher des cercles vertueux<br /># H. This<br /># <br /># Comme le poète, le chimiste et le physicien doivent maîtriser les métaphores<br /># H. This<br /># <br /># Le moi est haïssable<br /># Blaise Pascal<br /># <br /># Quels mécanismes ?<br /># La science en général<br /># <br /># N’oublions pas que nos études (scientifiques) doivent être JOVIALES<br /># Hervé This<br /># <br /># L’enthousiasme est une maladie qui se gagne<br /># Voltaire<br /># <br /># Clarifions (Mehr Licht)<br /># Goethe<br /># <br /># Tu viens avec une question, mais quelle est la réponse (utilise la méthode du soliloque)<br /># H. This<br /># <br /># Pardon, je suis insuffisant, mais je me soigne<br /># H. This<br /># <br /># Comment faire d’un petit mal un grand bien ?<br /># H. This<br /># <br /># Le diable est caché derrière chaque geste expérimental, et derrière chaque calcul<br /># H. This<br /># <br /># Les questions sont des promesses de réponse (faut-il tenir ces promesses). Vive les questions étincelles<br /># H. This<br /># <br /># La méditation est si douce et l’expérience si fatigante que je ne suis point étonné que celui qui pense soit rarement celui qui expérimente<br /># Diderot<br /># <br /># Comment pourrais-je gouverner autruy, moi qui ne me gouverne pas moi- même<br /># François Rabelais<br /># <br /># Prouvons le mouvement en marchant !<br /># Hervé This<br /># <br /># Comment passer du bon au très bon ? Comment donner à nos travaux un supplément d’esprit ?<br /># Hervé This<br /># <br /># Il faut des TABLEAUX : les cases vides sont une invitation à les remplir, donc à travailler!<br /># Hervé This<br /># <br /># Quelqu'un qui sait, c'est quelqu'un qui a appris.<br /># Marcel Fétyzon<br /># <br /># Il n'est pas nécessaire d'être lugubre pour être sérieux (le paraître n'est pas l'être).<br /># H. This<br /># <br /># Si le résultat d'une expérience est ce que l'on attendait, on a fait une mesure. Sinon on a fait une découverte.<br /># Franck Westheimer<br /># <br /># Il faut tendre avec efforts vers la perfection sans y prétendre.<br /># Michel-Eugène Chevreul<br /># <br /># Tu vois une régularité du monde ? Il devient urgent de s'interroger sur sa cause.<br /># H. This<br /># <br /># Une idée dans un tiroir n'est pas une idée<br /># H. This<br /># <br /># Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-528744626464414222017-08-24T05:01:00.001-07:002017-08-24T05:01:53.097-07:00Among the teachers of the Institute for Advanced Studies in Gastronomy : Bruno LauriouxRegularly, I am telling you about the teachers of the Institute for Advanced Studies in Gastronomy. This week, let me tell you about Bruno Laurioux:
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<span>Educated at the École Normale Supérieure de
Saint-Cloud, graduated in history, Bruno Laurioux taught at the Unviersities Paris VIII, Vincennes – Saint-Denis then Paris I, Panthéon-Sorbonne, before being elected, in 2005, as a professor of Middle Age history at the university of Versailles
Saint-Quentin en Yvelines. </span><br />
<span>From 2004 up to 2010, he lectured at the École Pratique des Hautes Études, section history and philology sciences. </span><br />
<span>Then, from 2006 to 2010, he was deputy scientific director, then scientific director of the Department for sciences of human and society of CNRS.</span><br />
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<span>Bruno Laurioux is today professor of history of Middle Age and history of food at the University<span class="Object" id="OBJ_PREFIX_DWT6923_com_zimbra_date" role="link"><span class="Object" id="OBJ_PREFIX_DWT6982_com_zimbra_date" role="link"></span></span> François-Rabelais, in Tours, France.</span><br />
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He is also the president of the Institut Européen d'Histoire et des Cultures de l'Alimentation (IEHCA).<br />
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Bruno Laurioux published and directed many research works, and he is today one of the most famous specialist of food in the Middle Age.<br />
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The list of his works : <span class="Object" id="OBJ_PREFIX_DWT6924_com_zimbra_url" role="link"><span class="Object" id="OBJ_PREFIX_DWT6983_com_zimbra_url" role="link"><a class="OWAAutoLink" href="http://lea.univ-tours.fr/membres/publications-de-bruno-laurioux-1-3-519334.kjsp?RH=1345644849786" id="LPlnk614760" target="_blank">
http://lea.univ-tours.fr/membres/publications-de-bruno-laurioux-1-3-519334.kjsp?RH=1345644849786</a></span></span><br />
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Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-166375631792794812017-08-17T04:22:00.001-07:002017-08-17T04:22:33.184-07:00Hautes Etudes du Goût/Advanced Studies in Gastronomy : Pierre CombrisAmong the extraordinary praofessors of the Institute for Advanced Studies in Gastronomy (Hautes Etudes du Goût, de la Gastronomie et des Arts de la Table, Pierre Combris is very important.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudfPBRRxSWMFe4JzOKOKQZk6OEUy1BjG0cvtu3laQKlfigqleKgksq7ettLcB9iTqIOPJU0qZCX7HFF0WK7jWxFkE2KebdjLFj6wIavXFtcT_jc-UlaaItjxqBTdr8a_7f34F0Lp5xHU/s1600/Pierre+Combris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1222" data-original-width="1051" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudfPBRRxSWMFe4JzOKOKQZk6OEUy1BjG0cvtu3laQKlfigqleKgksq7ettLcB9iTqIOPJU0qZCX7HFF0WK7jWxFkE2KebdjLFj6wIavXFtcT_jc-UlaaItjxqBTdr8a_7f34F0Lp5xHU/s320/Pierre+Combris.jpg" width="275" /></a></div>
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Pierre Combris is an economist, emeritus research director at INRA.<br />
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Since 1996, he his the head of the Laboratory on Consumption Research. He studies food economy and food habits, as well as the mechanisms of choice by consumers.<br />
He personnally studies the evolution of food concumption in France, from the 50's to today.<br />
Also he is interested in the processes of choice in function of the characteristics of food and of the available information.<br />
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He his a member of the board of the Institut
Français pour la Nutrition, expert for the Fonds Français pour
l'Alimentation et la Santé.Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-30827549040042413482017-07-27T22:07:00.002-07:002017-07-27T22:07:31.837-07:00Hautes Etudes du Goût/Advanced Studies in GastronomyI am not sure that I told you enough about our Institute for Advanced Studies in Gastronomy : this is a very successful educational institute, with the most extraordinary specialists teaching "gastronomy", i.e. the reasoned knowledge about man's nourishment.<br />
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Today, I am happy to tell you that my friend Jean-Christophe Augustin, from the French Académie d'agriculture de France, is teaching at this institute :<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8yHLXtS4pd_njhR8QyHFh-n3w_FIOj1EPrgkv9o9qObqkFFiF9MxucxJXhisrTQC4Whe8rZbHTjE5sbWObAOfIY76w1vStwmauTu6M2-OdJmwFweps_79Vvr93k_KscAJBXRaQ3Ji2E/s1600/JCAugustin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="419" data-original-width="311" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx8yHLXtS4pd_njhR8QyHFh-n3w_FIOj1EPrgkv9o9qObqkFFiF9MxucxJXhisrTQC4Whe8rZbHTjE5sbWObAOfIY76w1vStwmauTu6M2-OdJmwFweps_79Vvr93k_KscAJBXRaQ3Ji2E/s320/JCAugustin.jpg" width="237" /></a></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><span style="font-family: calibri,helvetica,sans-serif; font-size: 11pt;">Jean-Christophe Augustin is professor at</span></span></span><span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><span style="font-family: calibri,helvetica,sans-serif; font-size: 11pt;">
the National Veterinary School of Alfort, in the Hygiene, Food quality and security unit.
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<span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><span style="font-family: calibri,helvetica,sans-serif; font-size: 11pt;">He is in charge of the « food microbiology » module for the Advanced Veterinary Studies Certificate, with a
specific focus on « Food safety and quality management ».</span></span></span></div>
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<span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><span style="font-family: calibri,helvetica,sans-serif; font-size: 11pt;">He is an expert at ANSES (French Agency for Food Safety).
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<span style="font-family: Arial, sans-serif;"><span style="font-size: small;"><span style="font-family: calibri,helvetica,sans-serif; font-size: 11pt;">He has authored numerous teaching publications as well as scientific papers.</span></span></span></div>
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-35627298006273422122017-05-18T06:10:00.001-07:002017-05-18T06:10:14.220-07:00<br />
Dear Friends<br />
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I did not tell you much, recently, about the professors of the Hautes Etudes du Gout, sorry.<br />
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This week : Gérard Liger-Belair <br />
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<a 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imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Résultat de recherche d'images pour "gérard liger-belair"" border="0" class="rg_ic rg_i" data-sz="f" name="ehtVJwAcSbdnlM:" 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" 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Gérard Liger-Belair is Professor of the University Reims Champagne-Ardenne (URCA)<br />
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He created there the team Effervescence, Champagne and Applications (GSMA – UMR CNRS 7331),<strong></strong>
which studies the processes linked with the dynamic of bubbles in liquids with dissolved gases (from the bubbles of champagne to the foams of the industry).</div>
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For the last decades, he developed an expertise on foams and bubbles, objects which attracted physicists, chemists and mathematicians. <br />
The processes associated with bubble formation in champagne were poorly known until recently. However, in a glass of champagne, all the steps from birth to death of bubbles can be studied. Generally bubble are created on immersed particles, on the glass, and it evolves until detaching, reaching the surface. <br />
These tiny spheres of carbonic dioxyde generate a wealth of phenomena of unpredicted complexity, and which are responsible for the whole sensation of the drinker. For about 15 years, Gérard Liger-Belair and his colleagues are developing analytical tools for studying bubbles.<br />
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Géard Liger-Belair published about 100 scientific articles, and about 10 books, among which :<br />
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<em>- Effervescence ! la science du champagne</em>, Odile Jacob, 2009<br />
<em>- Voyage au cœur d’une bulle de champagne</em>, Odile Jacob, 2011<br />
<em>- Champagne, la vie secrète des bulles,</em>Cherche-Midi,2014<strong></strong><br />
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He got scientific prizes for his research and publications. </div>
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Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-77592829157698689462017-04-14T09:42:00.001-07:002017-04-14T09:47:14.764-07:00Another teacher of the Hautes Etudes du Goût : Sidonie Naulin<div class="separator" style="clear: both; text-align: center;">
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Every week, I am happy to tell you about the teachers of the Institute for Advanced Studies in Gastronomy, Hautes Etudes du Goût.<br />
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This week : Sidonie Naulin<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGnyXIh8PCLKOUkIeBYiTJyntE5au1ltbqf_bEfowFDTq7WDxldI3lkRtLyFTSL4cdvokQgdto4uXzc2zyODmEFAW-DWo1YivGqr8BWcVfjdfjyDDfK9kWp48Q75TPB1Wf8cGQnkyN2Q/s1600/sidonie+naulin.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGnyXIh8PCLKOUkIeBYiTJyntE5au1ltbqf_bEfowFDTq7WDxldI3lkRtLyFTSL4cdvokQgdto4uXzc2zyODmEFAW-DWo1YivGqr8BWcVfjdfjyDDfK9kWp48Q75TPB1Wf8cGQnkyN2Q/s1600/sidonie+naulin.jpeg" /></a></div>
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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.<br />
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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.<br />
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.<br />
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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.<br />
She is going to study the biographies of cooks from data given by the LinkedIn social network. <br />
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<span style="font-size: x-small;"><span style="font-family: "times new roman" , serif; line-height: 107%;"></span></span>Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-67485026151252021342017-04-11T02:15:00.002-07:002017-04-11T02:15:31.537-07:00The Iqemusu company is on the road. Champagne !<br />
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<i><span class="" style="font-family: "fira sans"; line-height: normal;"><b class="">Iqemusu, the first society to sell pure tasting notes for</b></span></i></div>
<div class="" style="color: #344994; font-family: "fira sans semibold"; line-height: normal; margin: 0px;">
<i><span class="" style="font-family: "fira sans"; line-height: normal;"><b class="">avant-garde chefs, launches its store: <span class="Object" id="OBJ_PREFIX_DWT4154_com_zimbra_url" role="link"><span class="Object" id="OBJ_PREFIX_DWT4177_com_zimbra_url" role="link"><a class="" href="http://www.iqemusu.com/" target="_blank">www.iqemusu.com</a></span></span></b></span></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px; min-height: 14px;">
<i><span class="" style="font-kerning: none;"></span><br class="" /></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<i><span class="" style="color: #344994; font-kerning: none;"><b class="">Note-by-note</b></span><span class="" style="font-kerning: none;"> </span><span class="" style="color: #344994; font-kerning: none;"><b class="">cooking</b></span><span class="" style="font-kerning: none;"> is now available to any chefs in </span></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<i><span class="" style="font-kerning: none;">the world. Iqemusu launches its </span><span class="" style="color: #344994; font-kerning: none;"><b class="">website</b></span><span class="" style="font-kerning: none;"> and presents its first range, composed by </span><span class="" style="color: #344994; font-kerning: none;"><b class="">24 culinary notes</b></span><span class="" style="font-kerning: none;">
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.</span></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px; min-height: 14px;">
<i><span class="" style="font-kerning: none;"></span><br class="" /></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<i><span class="" style="font-kerning: none;">Go to </span><span class="" style="color: #344994; font-kerning: none;"><b class=""><span class="Object" id="OBJ_PREFIX_DWT4155_com_zimbra_url" role="link"><span class="Object" id="OBJ_PREFIX_DWT4178_com_zimbra_url" role="link"><a class="" href="http://iqemusu.com/" target="_blank">iqemusu.com</a></span></span></b></span><span class="" style="font-kerning: none;"> to ask for our catalog and pre-order</span></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<i><span class="" style="font-kerning: none;">online the first notes of a culinary universe free from any</span></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<i><span class="" style="font-kerning: none;">taste barriers.</span></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px; min-height: 14px;">
<i><span class="" style="font-kerning: none;"></span><br class="" /></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<i><span class="" style="font-kerning: none;">All </span><span class="" style="color: #344994; font-kerning: none;"><b class="">pre-orders</b></span><span class="" style="font-kerning: none;"> will be shipped on </span><span class="" style="color: #344994; font-kerning: none;"><b class="">April 24th</b></span><span class="" style="font-kerning: none;">.</span></i></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<span class="" style="font-kerning: none;"> </span></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<span class="" style="font-kerning: none;"> </span></div>
<div class="" style="font-family: "fira sans"; line-height: normal; margin: 0px;">
<span class="" style="font-kerning: none;">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 </span></div>
</div>
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-30640584495485127842017-04-06T06:35:00.003-07:002017-04-06T06:35:36.840-07:00Remarkable teachers for the Hautes Etudes du Goût : Pascal SchlichPascal Schlich teaches at the Hautes Etudes du Goût :<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2KzQ_n-ph0IN-X0aJiLeeoQbhrrDU66ybjCLF5xmqC20f_OQX8j-sb7QzYPOrvB_ez5BH21awwKO_9pKeC9XUUPMcRysWx6G3cfVaL4Do34NlLaasi_29nIsp-nJ0ZD0sasvGFddSl0/s1600/Pascal+Schlich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2KzQ_n-ph0IN-X0aJiLeeoQbhrrDU66ybjCLF5xmqC20f_OQX8j-sb7QzYPOrvB_ez5BH21awwKO_9pKeC9XUUPMcRysWx6G3cfVaL4Do34NlLaasi_29nIsp-nJ0ZD0sasvGFddSl0/s320/Pascal+Schlich.jpg" width="213" /></a></div>
<br />
<br />
<br />
<div>
<div style="margin-bottom: 0cm;">
<a href="https://www.blogger.com/null" name="_GoBack"></a>Pascal Schlich is a director of research with the
<i>INRA</i> and the scientific leader of the <i>ChemoSens</i> platform at the <i>
Centre des Sciences du Goût et de l'Alimentation</i> in Dijon. He holds a Ph.D. in statistics from the
<i>University Paris XI</i> and the accreditation for tutoring Ph.Ds from the <i>Burgundy University</i>.
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
<i>AgroSup Dijon</i>, <i>ENSAI Rennes</i> and <i>Montpellier University</i> and is an international consultant for several industries.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
<div style="margin-bottom: 0cm;">
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.</div>
<div style="margin-bottom: 0cm;">
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.</div>
<div style="margin-bottom: 0cm;">
<br />
</div>
</div>
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-14336263716390217802017-04-04T01:23:00.002-07:002017-04-04T01:23:57.056-07:00Very happy ! Dear Friends<br />
Very happy to tell you the creation of a company selling note by note products !<br />
<br />
See :<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzRw77ynpBflO7UmdicuWuj0rpeEaujVtt0q0Fo9YrO8bkMx-FjJsU92SImTvntF8i_Odljgf28qq7Lbh880Vkkp-58HErqU9bF4yhpyMw-OMtZpejt0xtWjyfAKxYnyHBHLvDJStcms/s1600/Iqemusu-Press+release.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzRw77ynpBflO7UmdicuWuj0rpeEaujVtt0q0Fo9YrO8bkMx-FjJsU92SImTvntF8i_Odljgf28qq7Lbh880Vkkp-58HErqU9bF4yhpyMw-OMtZpejt0xtWjyfAKxYnyHBHLvDJStcms/s320/Iqemusu-Press+release.jpg" width="226" /></a></div>
Cheers<br />Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-78019750126710007472017-03-18T14:08:00.002-07:002017-03-18T14:08:43.026-07:00Joel Doré is teaching at the Hautes Etudes du GoûtEvery week, I have the pleasure to tell you about a colleague who is teaching at the Institute for Advanced Studies of Gastronomy.<br />
This week :<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9hQsta-kQQHkIwSS3rXOr-kqsPMzOeZc0pL1F-DwVGpaJlAv7yuG1Ax8rbjNPFoNHe_CJg1ZZF4RDH-T2KgFNkJLePxO8dbYgyrAH7E5oYQ1TH1Y4f7d_MutNYLXAW31n_qFkgZZ7gc/s1600/Joe%25CC%2588l+Dore%25CC%2581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9hQsta-kQQHkIwSS3rXOr-kqsPMzOeZc0pL1F-DwVGpaJlAv7yuG1Ax8rbjNPFoNHe_CJg1ZZF4RDH-T2KgFNkJLePxO8dbYgyrAH7E5oYQ1TH1Y4f7d_MutNYLXAW31n_qFkgZZ7gc/s1600/Joe%25CC%2588l+Dore%25CC%2581.jpg" /></a></div>
<br />
<br />
Joel Doré<br />
<br />
<br />
<br />
<br />
<br />
<div>
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.<br />
<br />
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.<br />
</div>
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-46359151954153478162017-03-15T07:58:00.000-07:002017-03-15T07:58:09.631-07:00Next week, a Note by Note Dinner served at the Sofitel of Buenos Aires<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxoP0XEkyFgrB4ZsK27-bbdhTtNKKx4TzT9CZzo-bnqSw4f607Kn8aSCEYKqdQb2j5Cn0fb9Y_ekVOWUIXeQN2wPgknotTsqr2KJkHPTwSRfL8eHQmVrJpH7AMd2wixbdXOt25hbrtJ8/s1600/Menu+Sofitel+Argentine+2017+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxoP0XEkyFgrB4ZsK27-bbdhTtNKKx4TzT9CZzo-bnqSw4f607Kn8aSCEYKqdQb2j5Cn0fb9Y_ekVOWUIXeQN2wPgknotTsqr2KJkHPTwSRfL8eHQmVrJpH7AMd2wixbdXOt25hbrtJ8/s320/Menu+Sofitel+Argentine+2017+1.jpg" width="226" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvJbhFoWxOraWdLoY5PDQImJJqMJQNU2Jnj7-qLI3FU6vCHj9im6lcMaXMS_Un7gMyh6iyxBml9CNqd5Nbx4YbEKB_jal_GP_gTFf5zxMWv9nq5oexOTIAno1yhPgu39l5C4JBBeFvGc/s1600/Menu+Sofitel+Argentine+2017+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvJbhFoWxOraWdLoY5PDQImJJqMJQNU2Jnj7-qLI3FU6vCHj9im6lcMaXMS_Un7gMyh6iyxBml9CNqd5Nbx4YbEKB_jal_GP_gTFf5zxMWv9nq5oexOTIAno1yhPgu39l5C4JBBeFvGc/s320/Menu+Sofitel+Argentine+2017+2.jpg" width="226" /></a></div>
<br />Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-26528748739766390182017-03-15T00:33:00.001-07:002017-03-15T00:33:08.672-07:00Events in Uruguay and Argentina
<style type="text/css">h2 { margin-top: 0cm; margin-bottom: 0cm; direction: ltr; color: rgb(0, 0, 0); text-align: center; }h2.western { font-family: "Times New Roman",serif; font-size: 14pt; font-weight: normal; }h2.cjk { font-family: "Batang","바탕",serif; font-size: 14pt; font-weight: normal; }h2.ctl { font-family: "Times New Roman",serif; font-size: 10pt; font-weight: normal; }h1 { margin-top: 0cm; margin-bottom: 0cm; direction: ltr; color: rgb(0, 0, 0); text-align: center; }h1.western { font-family: "Batang","바탕",serif; font-size: 14pt; }h1.cjk { font-family: "Batang","바탕",serif; font-size: 14pt; }h1.ctl { font-family: "Batang","바탕",serif; font-size: 10pt; }p { margin-bottom: 0.25cm; direction: ltr; color: rgb(0, 0, 0); line-height: 120%; }p.western { font-family: "Times New Roman",serif; font-size: 12pt; }p.cjk { font-family: "Times New Roman",serif; font-size: 12pt; }p.ctl { font-family: "Times New Roman",serif; font-size: 12pt; }</style>
<br />
<div align="center" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<ol>
<li><h1 class="western">
<span style="color: navy;"><span style="font-family: Book Antiqua, serif;">Programme
en Uruguay et Argentine </span></span>
</h1>
</li>
<li><h1 class="western">
<span style="color: navy;"><span style="font-family: Book Antiqua, serif;">de
Monsieur Hervé THIS</span></span></h1>
</li>
</ol>
<div align="center" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<ol><ol>
<li><h2 class="western" style="border-bottom: 0.75pt solid #000080; border-left: none; border-right: none; border-top: none; padding-bottom: 0.04cm; padding-left: 0cm; padding-right: 0cm; padding-top: 0cm;">
<span style="color: red;"><span style="font-family: Book Antiqua, serif;">Du 19 au 25
mars 2017</span></span></h2>
</li>
</ol>
</ol>
<div class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><b>Dimanche
19 mars</b></span></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm; text-indent: -2.5cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">13h20 Arrivée
à Montevide </span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm; text-indent: -2.5cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm; text-indent: -2.5cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">20h Dîner
chez Juan Pablo Clerici Magri avec M. Philippe BASTELICA, ambassadeur
de France en Uruguay</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm; text-indent: -2.5cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> </span></span><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><span lang="en-US"><br /></span></span></span></div>
<div align="justify" class="western" lang="en-US" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><b>Lundi
20 mars</b></span></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">9h30 Interview
avec le quotidien EL PAIS Uruguay (avec interprète)</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><i> </i></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> </span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">10h00 Master
Class au restaurant 1921, Hôtel Sofitel Carrasco</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> Avec
des chefs et membres de la </span></span><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><i>Asociacion
gastronomica del Uruguay</i></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> Adresse :
Rambla Républica de México, 11500 Montevideo</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">17h Conférence
à destination de la communauté scientifique</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><i><b> « Résultats
récents en gastronomie moléculaire, et applications dans la cuisine
de demain (cuisine note à note) »</b></i></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">En
français avec traduction simultanée en espagnol</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">Adresse :
Faculté d’ingénierie, Av. Julio Herrera y Reissig 565</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">20h Cocktail
d’ouverture du mois de la Francophonie</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> Adresse
: Bibliothèque Nationale</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><b>Mardi
21 mars</b></span></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">11h Conférence
grand public</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> </span></span><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><i><b>« La
cuisine note à note est la dernière tendance culinaire, et pour
longtemps! »</b></i></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">En
français avec traduction simultanée en espagnol</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> Adresse :
Alliance Française, Bd Artigas 1271</span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">Soir
Diner « Goût de/Good France » à la Résidence de
France </span></span>
</div>
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</div>
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<span style="color: red;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><b>Mercredi
22 mars</b></span></span></span></div>
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<br />
</div>
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> Départ
de Montevideo pour Buenos Aires </span></span>
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<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> </span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">19h
Cocktail avec la presse spécialisée, lieu : salon du Sofitel
Arroyo</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
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</div>
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<span style="color: red;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><b>Jeudi
23 mars</b></span></span></span></div>
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<br /><div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">12h
Entretiens avec la presse ; lieu : Sofitel Arroyo,
Bibliothèque</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">13h Déjeuner
à l’invitation de M. l’Ambassadeur de France pour 12 invités
VIP</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm; margin-left: 1.25cm; text-indent: 1.25cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm; text-indent: -2.5cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">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</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm; text-indent: -2.5cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm; text-indent: -2.5cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: x-small;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">17h Rencontre
</span></span><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><u>à
confirmer</u></span></span><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">
avec Université Nationale de San Martín (UNSAM ) ; lieu :
idem antérieur</span></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm; text-indent: -2.5cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">18h
Conférence publique et démonstration, au Centre Culturel de la
Science :</span></span></div>
<div class="western" style="line-height: 100%; margin-bottom: 0cm; margin-left: 2.5cm;">
“<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><i><b>Qu’allons-nous
manger demain? La cuisine « note à note », une
application de la gastronomie moléculaire »</b></i></span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: x-small;"><span style="color: #1f497d;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> </span></span></span><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">Adresse :
Amphithéâtre, Pôle scientifique et technologique, Godoy Cruz 2270</span></span></span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Calibri, sans-serif;"><span style="font-size: x-small;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">21h
Dîner commenté</span></span><span style="color: #1f497d;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> </span></span></span><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">:
Menu « note by note », à l’Hôtel Sofitel Arroyo,
Restaurant Le Sud</span></span></span></span></div>
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</div>
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</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><b>Vendredi
24 mars</b></span></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><i><b>(jour
férié en Argentine)</b></i></span></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">15h
Master class à The Brick Hotel (Association Lucullus, presse, …)</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"> Adresse :
Posadas 1232, Buenos Aires</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">17h
Rencontre avec les Associations Lucullus et Acelga au Palais Duhau
Park Hyatt Hotel</span></span></div>
<div style="line-height: 100%; margin-bottom: 0cm; margin-left: 1.25cm; text-indent: 1.25cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">Adresse :
Avda Alvear 1661, Buenos Aires</span></span></div>
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</div>
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</div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<span style="color: red;"><span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;"><b>Samedi
25 mars</b></span></span></span></div>
<div align="justify" class="western" style="line-height: 100%; margin-bottom: 0cm;">
<br />
</div>
<div style="line-height: 100%; margin-bottom: 0cm;">
<span style="font-family: Book Antiqua, serif;"><span style="font-size: x-small;">14h
Départ </span></span></div>
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-3520535766160850402017-03-14T06:03:00.003-07:002017-03-14T06:03:36.480-07:00Professors at Advanced Studies on Flavour (Hautes Etudes du Goût) 4Every month, I have the pleasure to tell you about the wonderful teachers of the Hautes Etudes du Goût.<br />
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This week,<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwTDEMLSx_oH4DZULmvx90L4bA5vkwPmWWJrHpiCJejgO1Qb-0HeWMguSKTYVqeRBXcgRym-MakizMxby24yQuMaiCAhX7-Y-fNWpjAx-eM6xHRtTgvKyAJ5oOQKVLruIh23O7O2viFI/s1600/Denis+Saillard+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDwTDEMLSx_oH4DZULmvx90L4bA5vkwPmWWJrHpiCJejgO1Qb-0HeWMguSKTYVqeRBXcgRym-MakizMxby24yQuMaiCAhX7-Y-fNWpjAx-eM6xHRtTgvKyAJ5oOQKVLruIh23O7O2viFI/s320/Denis+Saillard+2.jpg" width="179" /></a></div>
<br />
<br />
<br />Denis Saillard<br />
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<span style="font-size: small;">Denis Saillard is an historian, professor of modern history. In 2000, he joined the </span><span style="font-size: small;"><i>Centre
d’histoire culturelle des sociétés contemporaines</i></span><span style="font-size: small;">
(CHCSC) of the University of Versailles/Saint-Quentin (UVSQ,
today in Paris Saclay University). </span></div>
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<span style="font-size: small;">He is a specialist of cultural history of food, a field in which the food representations and social practices are included. In 2011, Denis Saillard published his results in this area in </span><span style="font-size: small;"><i>Gastronomie
et histoire culturelle</i></span><span style="font-size: small;">, published by the European Institute for Cultural History. </span></div>
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<span style="font-size: small;">He is co-director of two international workshops: in 2005, </span><span style="font-size: small;"><i>Gastronomie
et identité culturelle française. Discours et représentations
(XIX</i></span><sup><span style="font-family: Courier, 'Courier New', serif;"><span style="font-size: small;"><span lang="fr-FR"><i>e</i></span></span></span></sup><span style="font-size: small;"><i>-XXI</i></span><sup><span style="font-family: Courier, 'Courier New', serif;"><span style="font-size: small;"><span lang="fr-FR"><i>e
</i></span></span></span></sup><span style="font-size: small;"><i>siècles)</i></span><span style="font-size: small;"> ; in 2010, </span><span style="font-size: small;"><i>Le
Goût des autres. De l’expérience de l’altérité gastronomique
à l’appropriation (Europe, XVIII</i></span><sup><span style="font-family: Courier, 'Courier New', serif;"><span style="font-size: small;"><span lang="fr-FR"><i>e</i></span></span></span></sup><span style="font-size: small;"><i>
–XXI</i></span><sup><span style="font-family: Courier, 'Courier New', serif;"><span style="font-size: small;"><span lang="fr-FR"><i>e</i></span></span></span></sup><span style="font-size: small;"><i>
siècles)</i></span><span style="font-size: small;">.</span></div>
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<span style="font-size: small;">For four years, he is running a seminar inviting scientists from all disciplines with a link to food, and from all countries. Half the sessions are at the </span><span style="font-size: small;">Bibliothèque
historique de la Ville de Paris (BhVP), and others are in particular places of interest.</span></div>
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<span style="font-size: small;">Denis Saillard is giving lectures in France and abroad: Canada, Royaume-Uni, Italie, Allemagne,
Belgique, Estonie, Roumanie, etc.</span></div>
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<span style="font-size: medium;"><b> </b></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span style="font-family: Times New Roman, serif;"><span style="font-size: medium;"><u><b>A selection of 10 publications</b></u></span></span></span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"> <span style="font-family: Times New Roman, serif;"><b>*
« Culture gastronomique et alimentation de demain »</b></span>,<span style="font-family: Times New Roman, serif;">
in Gilles Fumey (dir.) </span><span style="font-family: Times New Roman, serif;"><i>L’alimentation
de demain</i></span><span style="font-family: Times New Roman, serif;">, Paris, CNRS
Editions, coll. « Les Essentiels d’Hermès », 2016, pp.
47-68</span>.</span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"> <span style="font-family: Times New Roman, serif;">*
« </span><span style="font-family: Times New Roman, serif;"><b>Food and
Gastronomy in the Universal Exhibitions 1851-2015 </b></span><span style="font-family: Times New Roman, serif;">(Alimentation
et gastronomie dans les expositions universelles 1851-2015)</span><span style="font-family: Times New Roman, serif;"><b>
</b></span><span style="font-family: Times New Roman, serif;">», in Germano Celant
(dir.), </span><span style="font-family: Times New Roman, serif;"><i>Arts and Foods</i></span><span style="font-family: Times New Roman, serif;">,
catalogue (en anglais et en italien) de l’exposition de la
Triennale de Milan (Exposition universelle 2015), Milan, Electa
Mondadori, pp. 40-61.</span></span></span></div>
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<span style="font-size: small;"> </span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;">*
</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><b>«
A la recherche du “moi gastronomique”. L’œuvre de M. F. K.
Fisher</b></span></span><span style="font-size: small;"> </span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><b>»</b></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;">,
</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><i>Revue
de la BnF</i></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;">,
n° 49 « Gastronomie : du Sens aux Sens</span></span><span style="font-size: small;"> </span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;">»,
2015, pp. 6-10.</span></span></div>
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<span style="font-size: small;"> * « </span><span style="font-size: small;"><b>La
Cuisine de l’Autre. Echanges et rivalités dans les relations
gastronomiques franco-anglaises du XVIII</b></span><sup><span style="font-family: Courier, 'Courier New', serif;"><span style="font-size: small;"><span lang="fr-FR"><b>e</b></span></span></span></sup><span style="font-size: small;"><b>
siecle à nos jours »</b></span><span style="font-size: small;">,
in Diana Cooper-Richet et Michel Rapoport (dir.), </span><span style="font-size: small;"><i>Nos
meilleurs ennemis. L’entente culturelle franco-britannique
revisitée</i></span><span style="font-size: small;">,
Neuilly-sur-Seine, Atlande, 2014, pp. 100-129.</span></div>
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<span style="font-size: small;"> * « </span><span style="font-size: small;"><b>Entre
Europe orientale et Amérique du Nord : l’invention de la
gastronomie juive dans le Paris de l’entre-deux-guerres </b></span><span style="font-size: small;">»,
in Cylvie Claveau, Stanislaw Fiszer et Didier Francfort (dir.),</span>
<span style="font-size: small;"><i>Cultures juives. Europe
centrale et orientale, Amérique du Nord, </i></span><span style="font-size: small;">Université
du Québec à Chicoutimi ; Paris, Le Manuscrit, 2012, pp. 521-542.</span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR"> </span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR">*
« </span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR"><b>L’artification
du culinaire par les expositions (1851-1939)</b></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR"><b> </b></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR"><b>»</b></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR">,</span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR">
</span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR"><i>Sociétés
et représentations</i></span></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR">,
vol. 34, automne 2012, pp. 71-84.</span></span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"> <span style="font-family: Times New Roman, serif;">*
« </span><span style="font-family: Times New Roman, serif;"><b>Vin et gastronomie :
identifications culturelles</b></span><span style="font-family: Times New Roman, serif;">
», Rencontres du Clos-Vougeot 2010, </span><span style="font-family: Times New Roman, serif;"><i>Des
hommes et du vin : le vin patrimoine et marqueur d’identité
culturelle</i></span><span style="font-family: Times New Roman, serif;">, Dijon,
Centre Georges Chevrier, 2011, pp. 157-168.</span></span></span></div>
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<span style="font-size: small;"><i> </i></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><i>*</i></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;">
</span></span><span style="font-family: Times New Roman, serif;"><b>« </b></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><b>Nourritures
et territoires en Europe. La gastronomie comme frontière culturelle</b></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;">
</span></span><span style="font-family: Times New Roman, serif;"><b>»</b></span>,<span style="font-family: Times New Roman, serif;"><span style="font-size: small;">
</span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><i>Eurolimes,
Journal of the Institute for Euroregional Studies </i></span></span><span style="font-family: Times New Roman, serif;"><span style="font-size: small;">(“Jean
Monnet” European Centre of Excellence, University of Oradea /
University of Debrecen), n° 9, 2010, pp. 127-139.</span></span></div>
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<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"> <span style="font-family: Times New Roman, serif;">*
</span><span style="font-family: Times New Roman, serif;"><b>« Turin et le Piémont,
l’invention d’un haut lieu gastronomique</b></span><span style="font-family: Times New Roman, serif;">
», colloque</span><span style="font-family: Times New Roman, serif;"><i>
Gastronomie et rayonnement touristique : contribution à l’étude
des hauts lieux et capitales gastronomiques XIX</i></span><sup><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR"><i>e</i></span></span></span></sup><span style="font-family: Times New Roman, serif;"><i>-XXI</i></span><sup><span style="font-family: Times New Roman, serif;"><span style="font-size: small;"><span lang="fr-FR"><i>e</i></span></span></span></sup><span style="font-family: Times New Roman, serif;"><i>
siècles </i></span><span style="font-family: Times New Roman, serif;">(dir. Julia
Csergo et Jean-Pierre Lemasson), Université de Lyon II et Université
du Québec à Montréal, Lyon, 5-6 décembre 2006 ; </span><span style="font-family: Times New Roman, serif;"><i>Voyages
en gastronomies. L’invention des capitales et des régions
gourmandes</i></span><span style="font-family: Times New Roman, serif;">, Paris,
Autrement, 2008, pp. 220-232.</span></span></span></div>
<div align="justify" style="line-height: 150%; margin-bottom: 0cm; margin-right: -0.41cm;">
<br />
</div>
<div align="justify" style="line-height: 150%; margin-bottom: 0cm; margin-right: -0.41cm;">
<span style="font-family: Times New Roman, serif;"><span style="font-size: small;"> <span style="font-family: Times New Roman, serif;">*
</span><span style="font-family: Times New Roman, serif;"><b>« La cuisine »</b></span><span style="font-family: Times New Roman, serif;">,
in Jean-Pierre Rioux (dir.), </span><span style="font-family: Times New Roman, serif;"><i>Dictionnaire
de la France coloniale</i></span><span style="font-family: Times New Roman, serif;">,
Paris, Flammarion, 2007, pp. 759-764.</span></span></span></div>
<div align="justify" style="line-height: 150%; margin-bottom: 0cm; margin-right: -0.41cm;">
<br />
</div>
<div align="justify" style="line-height: 150%; margin-bottom: 0cm; margin-right: -1.41cm;">
<br />
</div>
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-32343695113577850212017-03-05T07:09:00.001-08:002017-03-05T07:09:18.203-08:00Why the name "note by note cooking"?<span class="" id="result_box" lang="en"><span title="La "cuisine note à note" est véritablement une "cuisine de synthèse", comme la musique électroacoustique est une "musique de synthèse".
">"Note-to-note cooking" is truly a "synthesis cooking", as electroacoustic music is a "synthesic music".<br /><br /><br /></span><span title="Reprenons historiquement :
">Historically,<br /></span><span title="- il y a deux siècles, on jouait de la musique avec des instruments, qui produisaient des sons caractéristiques, limités, spécifiques : les vents sont les vents, les cuivres sont des cuivres, etc.">-
two centuries ago, music was played with instruments, producing
characteristic, limited, specific sounds: the winds are the winds, the
brass are brass, and so on. </span><span title="Et, à la même époque, on cuisinait avec des ingrédients qui donnaient des goûts caractéristiques, limités, spécifiques : les carottes ont un goût de carotte, l'agneau un goût d'agneau, etc.
">And at the same time, the humankind cooked with ingredients that gave
characteristic, limited, specific flavours: carrots taste like carrots,
lamb taste like lamb, and so on.<br /><br /></span><span title="- puis, il y a un siècle environ, les physiciens apprirent à décomposer les sons en ondes sonores pures, de fréquence particulière ;">And then, about a century ago, physicists learned to decompose the sounds into pure sound waves, of particular frequency; </span><span title="on apprit qu'il y avait des "fondamentaux" et des "harmoniques", mais, surtout, on comprit que le timbre était dû à des groupes particuliers de sons.">It
was learned that there were "fundamentals" and "harmonics", but above
all it was understood that the timbre was due to particular groups of
sounds. </span><span title="A la même époque, les sciences de la chimie commencèrent à explorer la composition des ingrédients alimentaires : on reconnut, dans un tissu végétal, la présence d'eau, de pectines, de cellulose, de sucres, d'acides aminés, etc.">At
the same time, the chemical sciences began to explore the composition
of food ingredients: water, pectins, cellulose, sugars, amino acids,
etc. were found in plant tissue. </span><span title="Et l'on comprit que les viandes étaient faites d'eau, de protéines, etc.
">And it was understood that the meat was made of water, protein, & c.<br /><br /></span><span title="- il y a un demi siècle, l'avènement de l'électronique, puis de l'informatique, permit le développement de la musique électroacoustique : on pouvait enfin produire n'importe quel son, de synthèse, n'importe quel rythme, n">-
half a century ago, the advent of electronics, then computer science,
allowed the development of electroacoustic music: one could finally
produce any sound, synthesis, any rhythm, a</span><span title="'importe quelle musique, sans se limiter aux performances d'un humain jouant d'un instrument classique.">ny music, without limiting itself to the performances of a human playing a classical instrument. </span><span title="Et la cuisine ?">What about cooking? It</span><span title="Elle n'avait pas changé.
"> had not changed.<br /><br /></span><span title="- aujourd'hui, un enfant qui dispose d'un synthétiseur (20 euros dans un magasin de jouet) peut composer n'importe quelle musique, de synthèse... et c'est seulement maintenant que s'introduit la "cuisine de synthèse">-
today, a child who has a synthesizer (20 euros in a toy store) can
compose any music ... and it is only now that introduces the
"synthesis cooking", called </span><span title="" qu'est la cuisine note à note.
"> note by note cooking.<br /><br /><br /></span><span title="Pourquoi ce nom de "cuisine note à note" ?">Why this name of " note by note cooking"? </span><span title="Pour des raisons historiques.">For historical reasons. </span></span><br />
<br />
<span class="" id="result_box" lang="en"><span title="Pour des raisons historiques."> </span><span title="En effet, après la création de la gastronomie moléculaire, il y a eu, surtout dans le monde anglo-saxons, des confusions avec la "cuisine moléculaire".">Indeed,
after the creation of molecular gastronomy, there was confusion,
especially in the Anglo-Saxon world, with "molecular cuisine". </span><span title="Il m'a fallu batailler (et ce n'est pas fini) contre la confusion, qui était notamment due au fait que :
">I had to fight (and it was not over) against the confusion, which was due in particular to the fact that:<br /></span><span title="- le mot "gastronomie" est souvent confondu, fautivement, avec le mot "cuisine d'apparat"
">- the word "gastronomy" is often confused, wrongly, with the word "cuisine d'apparat"<br /></span><span title="- certains cuisiniers ont prétendu faire de la gastronomie moléculaire... parce que la chose était à la mode, attirait des journalistes, faisait du buzz...
">- some cooks pretended to do molecular gastronomy ... because the thing was fashionable, attracted journalists, made buzz ...<br /></span><span title="Bref, c'est en 1999 que j'ai commencé à dire partout dans le monde qu'il y avait une différence entre la "gastronomie moléculaire", qui est de la physico-chimie, et la "cuisine moléculaire", qui est -">In
short, it was in 1999 that I began to say all over the world that there
was a difference between "molecular gastronomy", which is
physico-chemistry, and "molecular cuisine", i.e. </span><span title="c'est la définition- de la cuisine que l'on fait à l'aide d'ustensiles modernes.
">cooking using modern utensils.<br /><br /></span><span title="Toutefois, vers 2002, cherchant un nom pour la cuisine de synthèse, j'ai voulu une terminologie qui s'éloigne le plus de la science... parce que la cuisine n'a rien à voir avec la science.">However,
around 2002, looking for a name for synthetic cooking, I wanted a
terminology that moved away from science ... because cooking has nothing
to do with science. </span><span title="Ayant alors dans l'idée que la cuisine, c'est une activité artistique, j'ai cherché un nom qui dirait cette parenté avec l'art, plutôt qu'avec la science.">Having
then in the idea that cooking is an artistic activity, I sought a name
that would say this relationship with art, rather than with science. </span><span title="Et comme il y avait cette comparaison avec la musique, qui est un art, j'ai proposé "cuisine note à note".
">And since there was this comparison with music, which is an art, I proposed "Note by note cooking".<br /></span><span title="A noter que ce mot est un peu fautif, parce que l'on devrait dire "cuisine onde à onde", mais il s'agissait d'avoir aussi un nom un peu engageant.
">Note that this word is a little faulty, because one should say
" wave to wave cooking", but it was also about having a name a bit
engaging.<br /></span><span title="Bien sûr, la terminologie de "cuisine de synthèse" s'imposera peut-être, à la place de "cuisine note à note"... mais peu importe : je ne vends rien !">Of
course, the terminology of "synthetic" will perhaps be used, in
place of " note by note cooking" ... but it does not matter: I do not
sell anything!</span></span>Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-73253586130726352032017-02-22T06:47:00.000-08:002017-02-22T06:47:54.500-08:00Professors of the Advanced Studies in Gastronomy 2On ste souvient (peut-être) que j'ai décidé de mettre en valeur les
enseignants de l'Institut des Hautes Etudes du Goût, de la Gastronomie
et des Arts de la Table<br />
Last week, I presented
Sylvie Lortal. Now I have the pleasure to tell you that our educational program includes courses by Jean-Philippe
de Tonnac. <br />
<br />
<br />
Jean-Philippe de Tonnac is an essayist, editor and
journalist. He was in charge of special editions for the Nouvel
Observateur magazine for almost 10 years, and has published about twenty
books. Today he works as an editor and continues his own research.
His investigation into bread and its symbolism began by
obtaining a diploma in baking (2007) after a training course at l’Ecole
de Boulangerie et Pâtisserie de Paris, a tour of the ‘bread-eating’
Mediterranean countries (Egypt, Greece, Italy, etc.), and
discussions with representatives of the wheat to-flour and bread
industry. <br />
<br />
In 2007, he took the lead in a Universal dictionary of bread
project aiming to collect all the entries that bread has generated
since its appearance on the edge of the eastern Mediterranean area in
the late Neolithic period (from agronomy to theology including
genetics, botany, anthropology, history, milling, bakery, economics,
arts, and more).<br />
He has since co-written<i> Le Larousse du pain</i> (2013) et <i>L'Ami intime - Un musée imaginaire du Pain</i> (2014)<br />
<br />
<br />
Jean-Philippe de Tonnac est essayiste, éditeur et
journaliste. Il a animé pendant près de dix ans les "Hors série" du <i>Nouvel
Observateur</i> et publié une vingtaine d’ouvrages.<br />
Il est <span class="Object" id="OBJ_PREFIX_DWT1870_com_zimbra_date" role="link"><span class="Object" id="OBJ_PREFIX_DWT1910_com_zimbra_date" role="link">aujourd’hui</span></span> éditeur et poursuit ses propres recherches.
<br />
Son enquête sur le pain et sa symbolique a commencé par
l’obtention d’un CAP de boulanger (2007) après une formation à l’Ecole
de Boulangerie et Pâtisserie de Paris, des séjours en Méditerranée dans
quelques-uns des pays de « mangeurs de pains » (Egypte,
Grèce, Italie, etc.), et la rencontre et des échanges avec quelques-uns
des représentants de la filière blé-farine-pain.<br />
Il a pris en 2007 la direction d’un <i>Dictionnaire universel du pain</i>
avec l’ambition de rassembler toutes les gloses que le pain a générées
depuis son apparition sur le pourtour oriental de la Méditerranée à la
fin du Néolithique (de l’agronomie à la
théologie en passant par la génétique, la botanique, l’anthropologie,
l’histoire, la meunerie, la boulangerie, l’économie, les arts, etc.).<br />
Depuis, il a notamment co-rédigé <i>Le Larousse du pain</i> (2013) et <i>L'Ami intime - Un musée imaginaire du Pain</i> (2014)
<br />
<br />
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-22609900952205975992017-02-16T06:34:00.000-08:002017-02-16T06:34:14.961-08:00Professors of the Institute of Advanced Studies in Gastronomy <br />
<br />
Do you know the Institute for Advanced Studies in Gastronomy ? This is a unique university programme about food, with no equivalent in the world !<br />
<br />
The professors are chosen among the best in France in the field of food research. And this explains why, after more than ten years of activity, our Institute is so successful, with participants from all over the world.<br />
<br />
Now, I decided to present some professors (one per week). Today :<br />
<br />
<br />
<br />
<br />
Sylvie Lortal is senior scientist at Inra. For 25 years, she has been having fundamental and applied research on the mechanisms of cheese ripening, on the in situ activity of micro-organisms and their enzymes, and on the biodiversity of technological properties of lactic and propionic bacteria. For her work, she was awarded the Award de l’American Dairy Science Association in 2011. <br />For 8 years, she was the director of the UMR Science et Technologie du Lait et de l’œuf of Inra in Rennes, france (https://www6.rennes.inra.fr/stlo) and co-editor of the Oxford Companion to cheese (2016-Oxford univ. press), a unique encyclopedia about cheese. With a passion for fermented food, their particular place in human food, and for the biodiversity of microbial ecosystems, she created in 2006 a Centre de Ressources Biologiques « Bactéries d’intérêt alimentaire » (CIRM-BIA), collection of micro-organisms certified ISO 9001 (4000 product) – member of the national network Biobanque, CRB, of which she is now a scientific adviser. <br />Again in the field of microbial databank, she was the coordinator for Inra of the European Project of Infrastructure EMbaRC (FP7 – 2009-2012).<br />Today, she has a mission for the Department Microbiologie et Chaine alimentaire of Inra. She is intended to create a European network managing a collective reflection on the place and the nutritional benefits of fermented food in the European diet. Also she is doing research on biofilms lying on the traditional tools used for cheese making Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-83288497241515885952017-01-21T00:46:00.001-08:002017-01-21T00:46:17.015-08:00Using seaweeds<div>
How to use seaweeds in the kitchen ? </div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNR9Mo5-vcH4beE34gHNLSClq-DWODq99EbOx1z2GMO8TOZNCYDSbEAewuDpGIz7lJF5-5uZgm4Q5UHI8GuFB67Pa9FNKQvvF7fOyaH2N-nMs2re3HEh_89h5u4pBr6536RR6ZuTg8Vxs/s1600/maki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNR9Mo5-vcH4beE34gHNLSClq-DWODq99EbOx1z2GMO8TOZNCYDSbEAewuDpGIz7lJF5-5uZgm4Q5UHI8GuFB67Pa9FNKQvvF7fOyaH2N-nMs2re3HEh_89h5u4pBr6536RR6ZuTg8Vxs/s320/maki.jpg" width="320" /></a></div>
<div>
</div>
<div>
Often, when you use seaweeds in the kitchen, the color of the dishes is very dark. How to avoid it ? </div>
<div>
Concerning the color, there are many ways of discoloring... but I
am not sure that they are safe. Often, pastry chefs who want to get
white use titanium dioxide, but this is allowed (and safe) only for
surfaces. </div>
<br />
But indeed, why not fractionate first seaweeds, to get
separately the compounds for the color, the odor, the taste, the
consistency ?<br />
Then you could use what you want.<br />
<br />
<br />
<br />
And this is why note by note cooking is to fine ! Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-34776711043311536482016-12-21T23:54:00.000-08:002016-12-21T23:54:00.573-08:00A table of contentStudents tell me that I did so many online courses that they don't find them easily.<br />
<br />
Here is a list, with links :<br />
<br />
<br /><b>1. FIPDES molecular gastronomy (in English)</b><br /><br />
The link is <a href="https://tice.agroparistech.fr/coursenligne/main/document/document.php?cidReq=FIPDESMOLECULARGASTR">https://tice.agroparistech.fr/coursenligne/main/document/document.php?cidReq=FIPDESMOLECULARGASTR</a><br /><br />In the courses given by H. This, you will find : <br />- the full course<br />- a How to work within this module (audio)<br />- a group of methods, including<br /> - the method 1 3 9 27<br /> - a course on creativity<br /> - a course on reading documents<br /> - another "applied" course on innovation and creativity (Let's have an egg)<br /> - a document explaining why you would be wise to use Maple (or R)<br /> - another document on creativity, applied on pastry products<br />- a ppt on molecular gastronomy<br />- a group of particular courses, including : <br /> - a course on "coagulation"<br /> - a course on dimension analysis, applied to the duration of cooking, for a roast<br /> - an easy calculation of the distance between molecules<br /> - a course on dry matter determination<br /> - a group of courses on the formalism for the description of disperse (colloidal) systems, including : <br /> - a first comprehensive course<br /> - a course focusing on operators<br /> - a course explaining how to find the possible disperse systems<br /> - a course on formulation<br /> - an example intended to explain calculation, based on the maximum volume of whipped egg white from one egg (more than one cubic meter)<br /> - a course on the Laplace force<br /> - an introduction to the nano world<br /> - a group of courses on note by note cooking including <br /> - a lecture for the European customs (2012)<br /> - a course on sedimentation and creaming<br /> - a course on surfactants<br /><b> </b><br />
<br />
<b>2. Gastronomie moléculaire (in French)</b><br />This is a very large group, with many documents in French. Intended for all publics. <br />It is here : <a href="https://tice.agroparistech.fr/coursenligne/courses/GM/?id_session=0">https://tice.agroparistech.fr/coursenligne/courses/GM/?id_session=0</a><br /><br /><br /><b>3. Physico-chimie pour la formulation, structuration des aliments (both French and English)</b><br /><br />The link is : <a href="https://tice.agroparistech.fr/coursenligne/courses/PHYSICOCHIMIEPOURLAF/?id_session=0">https://tice.agroparistech.fr/coursenligne/courses/PHYSICOCHIMIEPOURLAF/?id_session=0</a><br />This group of documents is initially for the Master IPP, the common module with the FIPDES Master. As such, it includes documents in French, and documents in English. <br /><br />First, there is a groupe of courses on particular points : <br />- a text on the Laplace force in French<br />- a text on formulation in French<br />- a course on the Laplace force in English<br />- a course on surfactants in French<br /><br />Then there are courses giving methods<br />In English : <br />- backbone calculation : this document is the one that one is invited to use when calculating, as explained in...<br />- how to calculate <br />- how to read: it was recognized that students are not always as efficient as they could be<br />- what you learn<br />In French: <br />- ce que tu pourras apprendre : in this particular environment<br />- comment lire<br />- enseignement scientifique et technologique : there is a difference between science and technology!<br />- methode du soliloque: very important when you have a problem<br />- penser en termes de chemin<br />- squlette de calcul. <br /><br /><br />Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-55267946674302842082016-12-11T06:53:00.000-08:002016-12-11T06:53:04.497-08:00From our friends in Ireland<div class="MsoNormal">
Dear All,</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Please find below a link to the newly created facebook page, Molecular Gastronomy Community Ireland.</div>
<div class="MsoNormal">
<span class="Object" id="OBJ_PREFIX_DWT3127_com_zimbra_url" role="link"><span class="Object" id="OBJ_PREFIX_DWT3134_com_zimbra_url" role="link"><a href="https://www.facebook.com/Molecular-Gastronomy-Community-Ireland-813884625419038/?ref=aymt_homepage_panel" target="_blank">https://www.facebook.com/Molecular-Gastronomy-Community-Ireland-813884625419038/?ref=aymt_homepage_panel</a></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Through
the facebook page, we aim to highlight the Molecular Gastronomy
activities and events which are happening in Ireland. Myself and my
colleague Pauline are both editors of the facebook page and we would be
delighted to post any Molecular Gastronomy activities you want to share.
You can email us with photos, web links etc. at <span class="Object" id="OBJ_PREFIX_DWT3128_ZmEmailObjectHandler" role="link"><span class="Object" id="OBJ_PREFIX_DWT3135_ZmEmailObjectHandler" role="link"><a href="mailto:roisin.burke@dit.ie" target="_blank">roisin.burke@dit.ie</a></span></span> or <span class="Object" id="OBJ_PREFIX_DWT3129_ZmEmailObjectHandler" role="link"><span class="Object" id="OBJ_PREFIX_DWT3136_ZmEmailObjectHandler" role="link"><a href="mailto:pauline.danaher@dit.ie" target="_blank">pauline.danaher@dit.ie</a></span></span></div>
<div class="MsoNormal">
We hope you get a chance to look at the page and better still, contribute to it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Best regards,</div>
<div class="MsoNormal">
Róisín and Pauline,</div>
<div class="MsoNormal">
<br /></div>
<span class="gmailmsg"><span style="font-size: 12pt;">School of Culinary Arts and Food Technology | Scoil Na Ealaíona Cócaireachta Bia agus Teicneolaíocht</span></span><span style="font-size: 12pt;"><br /><span class="gmailmsg">Dublin Institute of Technology | Institiúid Teicneolaíochta Átha Cliath</span><br /><span class="gmailmsg">Cathal Brugha Street | Sráid Chathal Brugha</span><br /><span class="gmailmsg">Dublin 1 | Baile Átha Cliath 1</span><br /><span class="gmailmsg">Ireland | Éire</span></span>Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-83853166522790531922016-12-07T08:59:00.002-08:002016-12-07T08:59:48.937-08:00Paperback Note by Note Cooking<div>
Dear Friends</div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;"></span><span style="font-size: 12pt;"><br /></span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;">I am very glad to tell you that the paperback edition of my book </span><em><span style="font-size: 12pt;">Note-by-Note Cooking </span></em><span style="font-size: 12pt;">is available for sale at Columbia University Press.</span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;">
The book’s official publication date is December 13, 2016. This is the
date when the book should be readily available for purchase.</span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<br /></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;">The webpage for the book is</span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;"><span><span><span class="Object" id="OBJ_PREFIX_DWT4030_com_zimbra_url" role="link"><span class="Object" id="OBJ_PREFIX_DWT4045_com_zimbra_url" role="link"><a href="https://cup.columbia.edu/book/note-by-note-cooking/9780231164870" target="_blank">https://cup.columbia.edu/book/note-by-note-cooking/9780231164870</a></span></span></span></span></span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;">Anyone
who uses the promo code “NOTEBY” to buy the book from this site will
receive a 30% discount off the price of the paperback edition of the
book.</span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;"><br /></span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;">Indeed Note by Note Cooking is developing in many countries now: </span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;">- Denmark is organizing Note by Note Dinners</span></div>
<div style="background: white none repeat scroll 0% 0%; line-height: normal; margin: 0px;">
<span style="font-size: 12pt;">- in Poland, a chef is now moving his restaurant toward serving Note by Note Cooking (already 3 dishes)</span></div>
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<span style="font-size: 12pt;">- I was invited first at the World Congress of WCA, then at the World Chef Summit for lectures explaining Note by Note Cooking</span></div>
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<span style="font-size: 12pt;">- startups are now created to sell products in order to make Note by Note Cooking</span></div>
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<span style="font-size: 12pt;">Indeed, 2017 should be THE year, finally ! </span></div>
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<span style="font-size: 12pt;">Cheers</span>Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-71705086786231450552016-11-19T01:13:00.004-08:002016-11-19T01:13:52.934-08:00On line coursesMy online courses ?<br />
<br />
There are MANY things<br />
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- for the international master program FIPDES :
https://tice.agroparistech.fr/coursenligne/main/document/document.php?cidReq=FIPDESMOLECULARGASTR</div>
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- for the IPP Master program : https://tice.agroparistech.fr/coursenligne/main/document/document.php?cidReq=PHYSICOCHIMIEPOURLAF</div>
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- and many others https://tice.agroparistech.fr/coursenligne/courses/GM/?id_session=0</div>
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<br data-mce-bogus="1" /></div>
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-18494790584957241482016-10-31T09:55:00.002-07:002016-10-31T09:55:35.934-07:00Delaying the melting of an ice creamHow to delay the melting of an ice cream, a sherbet, a sorbet ?<br />
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Melting depends on the thermal conductivity and of the heat capacity. But without changing the composition of the ice cream, one cannot change one or the other.<br />
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On the other hand, a foamy structure around the ice cream can be very protective. For example, if you heat some whipped egg white with a burner at 1000°C, a thermometer inside the foam shows that the temperature increases very slowly.<br />
<br />Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-83474728013912675852016-10-23T03:08:00.003-07:002016-10-23T03:08:59.311-07:00New publication<div class="gmail_default" style="font-family: tahoma,sans-serif; font-size: large;">
An open article is freshly published in the scientific journal called <i>Notes Académiques de l'Académie d'agriculture de France</i> (N3AF).</div>
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<span style="font-family: tahoma, sans-serif; font-size: medium;"><b>N3AF-2016 (8) : Methodological advances in scientific publication by Hervé This</b></span></div>
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<span style="font-family: tahoma, sans-serif; font-size: medium;">Please have a look at (<span class="Object" id="OBJ_PREFIX_DWT4933_com_zimbra_url" role="link"><span class="Object" id="OBJ_PREFIX_DWT4936_com_zimbra_url" role="link"><a href="http://www.academie-agriculture.fr/publications/n3af" target="_blank">http://www.academie-agriculture.fr/publications/n3af</a></span></span></span><span style="font-family: tahoma,sans-serif; font-size: medium;">)</span></div>
Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0tag:blogger.com,1999:blog-8010749972062575817.post-31294220149283956242016-09-28T06:54:00.002-07:002016-09-28T06:54:29.913-07:00In a Turkish newspaperWednesday,September 28 2016, Your time is 15:43:00<br />The future of food: Step-by-step<br /><br />Aylin Öney Tan - aylinoneytan@yahoo.com<br />[The future of food: Step-by-step]<br />He steps to the stage like a rock star. All the young chefs are on foot applauding. All the young chefs are on foot applauding. He is a hero. Hervé This is a hero for all chefs worldwide and he is not even a chef himself. As the keynote speaker at the World Association of Chefs Societies (WACS) Conference held in Thessaloniki, Greece, he takes over not only the stage, but also the hearts of chefs with his challenging speech. He will be repeating this sentence over and over again: I’m not a chef! Though he stresses this fact, I believe he is a true chef. If being a chef is about creating a dish, about creating an idea about food, thinking about the future of food and about how the planet will feed itself in the future, he is the ultimate chef!<br /><br />This is physical chemist who works for the Institut National de la Recherce Agronomique at AgroParisTech, in Paris, France, a public institute dedicated to research of agricultural science. Apparently even the institute is not directly related to the culinary arts, but rather agricultural science. So how did he ever get to be the hero of chefs? Well, he coined the term “molecular and physical gastronomy” in 1988 with the late Nicholas Kurti, a Hungarian-born physicist whose hobby was cooking. Kurti was very enthusiastic about applying science to cooking and solving culinary problems with the aid of science. He also liked to play with the newly developed microwave. Back in 1969 at his talk in the Royal Society in London, he amazed the audience with his experimental reverse baked Alaska named frozen Florida, hot inside and cold outside, made in a microwave of course. Over the years he organized several workshops in Italy playing with the idea of molecular and physical aspects of gastronomy. After Kurti’s death in 1998, This shortened the term to “molecular gastronomy” and pursued working on the idea. He created the Foundation of Food Science & Culture and eventually the Institute for Advanced Studies of Taste. That is how a physicist becomes a hero of chefs.<br /><br />Maybe he was meant to be chef. Listening to him, I cannot help thinking that he also belongs on the stage, a natural-born presenter. He likes shocking people and attracting one’s attention with unexpected comments. He bluntly said, “Molecular cuisine is old fashioned, it was 20 years ago,” amazing all young chefs that still think of molecular gastronomy as futuristic cooking. He likes to create unconventional expressions; he describes mayonnaise as “nanoscopic organization.” However, he trusts the experience of chefs, but prefers to explain what happens in the kitchen in scientific terms, such as: “Raspberry goes blue in a tin pan, it is a molecular organization. Chefs know this, not through their chemistry knowledge, but through experience.” According to him, what we eat are simply gels, liquid trapped in a cell. Whether artificial or natural, food is a simple or complex gel, he said. The audience seems to be a bit mesmerized about thinking of their meat or spaghetti as “a complex gel with dimension,” as he described. But he makes it all very clear and logical. His talk is like a crash course in “science for dummies.” As one of the dummies, I’m convinced that chocolate is also a gel. <br /><br />As he continued his talk, he started to mix some powders in a bowl naming each powder as protein, casein, capsaicin, sucrose, sodium and so on. Of course all are scientific names of components that make up our food. Added to these components, he says there are 10,000 odor choices that make our food palatable. He makes the president of WACS sniff a flacon to show his choice of flavor: Olive oil. He pours some over his mix of dubious powders, makes a young chef whip the mix a bit, and tucks the whole thing in the microwave for a minute. The president remains reluctant as he tries to make him taste the awkward coagulated thing. <br />Here is the challenge. A chef can choose the shape, the consistency, the texture, the color, the odor, smell or flavor in his or her mind and create a food making use of compounds instead of using actual food like meat, fish, vegetables or fruit. As the ground keeps silent, he gave a mind-opening example from music. A synthesizer can create any sound in the world without using an actual musical instrument. Analyzing sounds made that possible. It was futuristic science once, now kids play with it. Cooking is like making music. Taste-by-taste, you create a dish, just like a composer creates music note-by-note. He introduced the idea of note-by-note cooking, taking molecules or compounds as raw ingredients, just as notes of sound in composing music: “If you use pure compounds, you open up billions and billions of new possibilities. It’s like a painter using primary colors or a musician composing note by note.” As he said with note-by-note cooking, the possibilities are infinite. <br /><br />The idea behind the note-by-note cuisine is not to make food like music out of compounds of course. It is the concern about the future of the planet. The planet is facing an energy crisis, water is more precious than we think and it is simply crazy to keep transporting water in the form of food. He said the water content in food is incredible; tomato 95 percent, apple 85 percent, carrot 80 percent and so on and simply asked: Can we avoid transporting water? That is the challenge for cooks to answer. More so, thinking that a lot of this transported food is also being wasted, either on the way, at restaurants, at the supermarkets, or at homes. It is simply crazy!<br /><br />He gave reasons and he gave hope. By using already extant techniques and knowledge of science, we can improve sustainability. At the 2011 International Year of Chemistry opening banquet they served real meat versus lab-grown meat. But he is not pure science. He acknowledges the emotion; he regards cooking as a unique combination of love, art and technique. He leaves it to the chefs to create the future of food by making use of science in the most responsible way made possible with the aid of science. <br /><br />I must admit that I was intimidated by tasting the odd protein-casein mix whipped up by This and cooked in a minute in a microwave. It looked rather grim and unappetizing; as the color was not adjusted it was an uninspiring beige. But it smelled good, of pure olive oil, as he had splashed some oil to the mix at the last minute. Then I thought, “What the heck! When can I have the opportunity to taste a unique ‘Hervé This experiment’ ever again?” Putting my prejudice aside, I tasted a tiny bit. It was like an olive oil scrambled egg, actually better than the one I had at the breakfast buffet.<br /><br />Thank you Hervé This. It will take time to digest this idea. But I’m sure as we enjoy music from our Spotify app, we will come to terms with enjoying a lab-constructed food based on compounds, not on animal or plant tissues; only bite-by-bite, and enjoy its taste note-by-note… It will just be step-by-step to adjust our minds to this new world of cuisine, and of course our cooking techniques and kitchens. Step-by-step, but it will inevitably happen!Herve This vo Kientzahttp://www.blogger.com/profile/17568888847661009680noreply@blogger.com0