The AgroParisTech-INRA Seminars of Molecular Gastronomy
What we are trying to do :
At these monthly meetings, cooks, scientists, teachers, ingeneers, food writers are considering open questions on culinary transformations (home or restaurants).
When :
Once a month, and more precisely the third Monday of each month, from 4.00 PM to 6.00 PM (no seminar in July and in August).
Where :
Ecole supérieure de cuisine française (ESCF), Centre Jean Ferrandi (Chambre de commerce de Paris)
28 rue de l’Abbé Grégoire,
75006 Paris, France
Number of participants :
Limited to 100.
Participation :
Free, upon invitation (sent by email) and previous inscritption (if possible)
How we work :
Each seminar has four parts :
1. The introduction presents news of Molecular Gastronomy activities in the world.
2. The participants begin with a presentation of the results they got since the last seminar
4. . Then the group discusses the question of the month, preparing experiments to be done in order to solve open questions.
3. The participants decides the topic of the next seminar.
Experiments can be done, if necessary, and results of experiments can be shown to the participants.
Why it is important :
This seminar helps to :
clean culinary practices
promote scientific modelisation of culinary practices
explore culinary “precisions” (all the advices that are added to the “definitions” of dishes given through recipes
modernize culinary teaching
add a research activity to culinary teaching
present to the culinary world new ingredients, methods, hadwares…
and more
Ask icmg chez agroparistech.fr, and get the reports of the Seminars (in French) at :
