Students tell me that I did so many online courses that they don't find them easily.
Here is a list, with links :
1. FIPDES molecular gastronomy (in English)
The link is https://tice.agroparistech.fr/coursenligne/main/document/document.php?cidReq=FIPDESMOLECULARGASTR
In the courses given by H. This, you will find :
- the full course
- a How to work within this module (audio)
- a group of methods, including
- the method 1 3 9 27
- a course on creativity
- a course on reading documents
- another "applied" course on innovation and creativity (Let's have an egg)
- a document explaining why you would be wise to use Maple (or R)
- another document on creativity, applied on pastry products
- a ppt on molecular gastronomy
- a group of particular courses, including :
- a course on "coagulation"
- a course on dimension analysis, applied to the duration of cooking, for a roast
- an easy calculation of the distance between molecules
- a course on dry matter determination
- a group of courses on the formalism for the description of disperse (colloidal) systems, including :
- a first comprehensive course
- a course focusing on operators
- a course explaining how to find the possible disperse systems
- a course on formulation
- an example intended to explain calculation, based on the maximum volume of whipped egg white from one egg (more than one cubic meter)
- a course on the Laplace force
- an introduction to the nano world
- a group of courses on note by note cooking including
- a lecture for the European customs (2012)
- a course on sedimentation and creaming
- a course on surfactants
2. Gastronomie moléculaire (in French)
This is a very large group, with many documents in French. Intended for all publics.
It is here : https://tice.agroparistech.fr/coursenligne/courses/GM/?id_session=0
3. Physico-chimie pour la formulation, structuration des aliments (both French and English)
The link is : https://tice.agroparistech.fr/coursenligne/courses/PHYSICOCHIMIEPOURLAF/?id_session=0
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.
First, there is a groupe of courses on particular points :
- a text on the Laplace force in French
- a text on formulation in French
- a course on the Laplace force in English
- a course on surfactants in French
Then there are courses giving methods
In English :
- backbone calculation : this document is the one that one is invited to use when calculating, as explained in...
- how to calculate
- how to read: it was recognized that students are not always as efficient as they could be
- what you learn
In French:
- ce que tu pourras apprendre : in this particular environment
- comment lire
- enseignement scientifique et technologique : there is a difference between science and technology!
- methode du soliloque: very important when you have a problem
- penser en termes de chemin
- squlette de calcul.
mercredi 21 décembre 2016
dimanche 11 décembre 2016
From our friends in Ireland
Dear All,
Please find below a link to the newly created facebook page, Molecular Gastronomy Community Ireland.
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 roisin.burke@dit.ie or pauline.danaher@dit.ie
We hope you get a chance to look at the page and better still, contribute to it.
Best regards,
Róisín and Pauline,
Dublin Institute of Technology | Institiúid Teicneolaíochta Átha Cliath
Cathal Brugha Street | Sráid Chathal Brugha
Dublin 1 | Baile Átha Cliath 1
Ireland | Éire
mercredi 7 décembre 2016
Paperback Note by Note Cooking
Dear Friends
I am very glad to tell you that the paperback edition of my book Note-by-Note Cooking is available for sale at Columbia University Press.
The book’s official publication date is December 13, 2016. This is the
date when the book should be readily available for purchase.
The webpage for the book is
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.
Indeed Note by Note Cooking is developing in many countries now:
- Denmark is organizing Note by Note Dinners
- in Poland, a chef is now moving his restaurant toward serving Note by Note Cooking (already 3 dishes)
- I was invited first at the World Congress of WCA, then at the World Chef Summit for lectures explaining Note by Note Cooking
- startups are now created to sell products in order to make Note by Note Cooking
Indeed, 2017 should be THE year, finally !
samedi 19 novembre 2016
On line courses
My online courses ?
There are MANY things
There are MANY things
- for the international master program FIPDES :
https://tice.agroparistech.fr/coursenligne/main/document/document.php?cidReq=FIPDESMOLECULARGASTR
- for the IPP Master program : https://tice.agroparistech.fr/coursenligne/main/document/document.php?cidReq=PHYSICOCHIMIEPOURLAF
- and many others https://tice.agroparistech.fr/coursenligne/courses/GM/?id_session=0
lundi 31 octobre 2016
Delaying the melting of an ice cream
How to delay the melting of an ice cream, a sherbet, a sorbet ?
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.
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.
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.
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.
dimanche 23 octobre 2016
New publication
An open article is freshly published in the scientific journal called Notes Académiques de l'Académie d'agriculture de France (N3AF).
N3AF-2016 (8) : Methodological advances in scientific publication by Hervé This
Please have a look at (http://www.academie-agriculture.fr/publications/n3af)
mercredi 28 septembre 2016
In a Turkish newspaper
Wednesday,September 28 2016, Your time is 15:43:00
The future of food: Step-by-step
Aylin Öney Tan - aylinoneytan@yahoo.com
[The future of food: Step-by-step]
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!
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.
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.
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.
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.
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!
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.
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.
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!
The future of food: Step-by-step
Aylin Öney Tan - aylinoneytan@yahoo.com
[The future of food: Step-by-step]
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!
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.
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.
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.
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.
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!
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.
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.
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!
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