General public conference: Hervé This, AgroParisTech-INRAE – “La gastronomie moléculaire et physique : une science de la nature pour explorer la cuisine (avec de la chimie, de la physique, et de nombreuses applications).”

Centre International de Gastronomie Moleculaire et Physique, INRAE-AgroParisTech, Palaiseau

Wikipedia page here

During this seminar, we will clarify the differences between molecular and physical gastronomy, molecular cuisine, synthetic cuisine, and note-by-note cuisine. For the scientific part, we will examine how the study of phenomena that occur during culinary preparations can lead to still unexplored colloidal systems. And we will discuss the use of such systems for a synthetic cuisine currently under construction. And Hervé This will remotely direct an experiment carried out by a volunteer in the seminar room!

Contact: Pascale Marchot

Below is an example (in French) of Hervé This’s activities: