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11 th International Workshop on Molecular and Physical Gastronomy

11 th
International Workshop
on Molecular and Physical Gastronomy
(IWMPG 11)

AgroParisTech, 16 rue Claude Bernard, 75006 Paris (France)
Tel : +33 (0)1 44 08 16 61. email : icmg chez agroparistech.fr

2-3 June 2022

Organized by :
AgroParisTech-INRAE International Centre for Molecular Gastronomy

Under the patronage of the Académie d’agriculture de France

For connection :
to be given when asked to icmg chez agroparistech.fr, only for participants that applied (free)

Topic of the workshop :

Describing and analyzing food and culinary transformations at various scales
(from molecular to macroscopic), building food at all scales

Director : Hervé This vo Kientza
Organization Committee :
Pr Róisín Burke (Technological University Dublin, Ireland), Pr Alan Kelly (Cork University, Ireland), Christophe Lavelle (MNHN, France), Pr Hervé This vo Kientza (AgroParisTech-INRAE, France), Pr Dan Vodnar (University of Cluj-Napoca, Romania)

Purpose of the Workshop

« La gastronomie est la connaissance raisonnée de tout ce qui se rapporte à l’homme en tant qu’il se nourrit » (Gastronomy is the reasoned knowledge about man’s nourishment)
Jean Anthelme Brillat Savarin (1755-1826)

Writing about the application of the chemistry to the art of cookery :
In what art or science could improvements be made that could more powerfully contribute to increase the comforts and enjoyments of mankind
Sir Benjamin Thompson, Count Rumford, (1753-1814)

Molecular gastronomy is the scientific activity consisting in looking for the mechanisms of phenomena occurring during dishes preparation and consumption
Hervé This and Nicholas Kurti, (1988)

The above quotations from the writings of two founders of Molecular and Physical Gastronomy express in a nutshell the spirit and the objectives of the Workshop : the emphasis will be on gastronomy rather than nutrition, on domestic and restaurant cooking rather than industry.
The object of this workshop will be to bring together a group of scientists to discuss collectively the science behind the practices carried out in the kitchen.

What is a workshop ?
The Oxford English Dictionary defines a workshop as “a meeting at which a group of people engage in intensive discussion and activity on a particular subject or project”.
Workshops, similar to seminars, are usually much smaller than conferences – a workshop can be an element of the conference structure.
Workshops typically tend to be :
• Interactive
• Educational
• Conversational
May we also point out that, as the name IWMPG « N. Kurti » indicates, this is a workshop and that participants are encouraged to show experiments.

Talks should never been more than 30 min, so that discussion is promoted (of course, one can have more slides in order to be ready for the discussion).
The primary goal is not to make conferences, but to discuss actively in all scientific directions : materials and methods, results, interpretations, consequences, scientific strategy.

Also, as workshops are more informal than conferences, we could keep the visio links open during the break and lunches, so that discussions can go on, and one could discuss other questions than suspensions during such times.

Mind that the texts from some talks can be submitted as manuscripts for the International Journal of Molecular and Physical Gastronomy.


Thursday June 2nd : Describing food at all scales

Opening session
Hervé This : Introduction (MPG, the IWMPG, active workshops)
Roisin Burke : About ‘describing and analyzing food and culinary transformations at various scales (from molecular to macroscopic), building food at all scales’. A brief overview of the presentation topics.
Dan Vodnar : Organization of the workshop
Alan Kelly
Christophe Lavelle

Presentation of the participants

Session 1 : Macroscopic organization
Chairperson : Roisin Burke

Q/A, Discussion

Session 2 : Microscopic organisation
Chairperson : Dan Vodnar

Hervé This, Building food at all scales using the DSF
Roisin Burke, Building Innovative and Sustainable Foods using pure compounds and 3D food printing

Q/A, Discussion


Session 3 : Nanoscopic organization
Chairperson : Alan Kelly

Q/A, Discussion

Friday June 3rd : Describing culinary transformations at all scales, and building food at all scales

Session 4 : Molecular organization
Chairperson : Christophe Lavelle

Q/A, Discussion


Session 5:Tools for the analysis of the systems
Chairperson : Hervé This

Q/A, Discussion

Session 6 : About the International Contest on Note by Note Cooking : “savory cubes with fibers”, envisioning possibilities
Chairperson : Roisin Burke

Q/A, Discussion


Session 7 : Can science, art and technology at all scales spice our food ? - perspectives to our future food experiences
Chairperson : Alan Kelly

Lecturers : Anu Hopia, Bruno Mesz, Jean-Christophe Sakdavong
Technology is an increasingly diverse part of our lives, and the dining experience is no exception. However, the essence of eating remains unchanged : when we eat, we are together, we share a common experience and we are present in a unique moment. The moment of dining is the element of our community. This is also the case in a technological world. We raised the question how to harness technology to serve that age-old meaning of communal dining. Could the combination of technology and art provide an experience of a shared meal with friends, even if we were sitting alone in our kitchen on the other side of the globe ? What does cheese and wine flavored with virtual technology taste like ? How can we enhance the feeling of communality and commensality by combination of technology and art ? Maybe transferring the movement of the fellow-diners spoon into shared soundscape and further into the tactile sensation of your neighbors’ body ? More generally – How do these new technologies shape the sensory and emotional experiences of eating and dining ?

Q/A, Discussion

Session 11 : General discussion about :
- next workshops,
- International Journal of Molecular and Physical Gastronomy, with members of the Editorial Board

Chairpersons : Hervé This vo Kientza, Dan Vodnar, Roisin Burke, Alan Kelly, Christophe Lavelle

Discussion of the next topic
Discussion of the structuration of the Workshop
Inviting chefs ?
Introducing more of educational questions ?

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