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A project with the Agence Universitaire pour la Francophonie (AUF)

Preservation and development of Lebanon’s culinary heritage by means of Molecular Gastronomy

Pr Reine Barbar, USEK, Lebanon

Molecular gastronomy was first introduced in 2011 in Lebanon through a series of lectures addressed to various publics. Since then, actions followed to assure the perpetuity of this initiative, including the creation of a Lebanese Group of Molecular Gastronomy.

A project funded by the Agence Universitaire de la Francophonie (AUF) is currently undertaken by an academic team in Lebanon under the theme “Preservation and development of Lebanese culinary heritage through molecular gastronomy”, in order to better understand scientifically the particularity of Lebanon’s traditional recipes.
The know-how linked to traditional crafts and traditions are part of the intangible cultural heritage as defined.

See the whole description in the attached document :

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