Sciences ParisTech for women<br />Note-to-note cooking

Molecular gastronomy and note-to-note cooking: conference, cocktail party, workshop

Why do soufflés puff up? Why can a mayonnaise go wrong?
How do you make up for a sauce hollandaise?
Do knives have any other use than cutting food?
Is it possible to produce artificial meats, vegetables and fruits?
Will cooking become a branch of chemistry?

Culinary practice is an extraordinary field of exploration for anyone interested in the phenomena of nature, and especially for "engineers" in search of innovation.

This presentation will examine how physical chemistry can hope to make "discoveries" by exploring an activity as prosaic as cooking, and also how its latest application, "note-to-note cooking", could revolutionize the way we eat, following on from "molecular cooking", which has already shaken up the gastronomic world.

Hervé This, Professor at AgroParisTech,Scientific Director of the Fondation Science & Culture Alimentaire (Académie des sciences), and Scientific Advisor to the magazine "Pour la Science" , is honored to share some of his gustatory secrets from a scientific perspective.

This will be followed by a themed cocktail party illustrating the magic of molecules, during which you'll learn an original chemistry achievement......

There is a €20 charge for the evening. Click here to register.

Student rate: 10 euros, please contact Elzbieta Bkouche-Palen directly.

If you have problems registering online, please contact Elzbieta Bkouche-Palen

Hervé This is the author of "La cuisine note à note en douze questions souriantes", published by Belin.

Find Hervé This on : Universcience, his website