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The 7th International Workshops on Molecular Gastronomy N.Kurti

International Workshop
on Molecular Gastronomy

« N. Kurti »

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

3-5 June 2015

7 th Meeting (IWMG 07) on

Thermal treatment of plant tissues

Sponsored by :
AgroParisTech, INRA

Director :
Hervé This
International Centre for Molecular Gastronomy.
icmg chez agroparistech.fr

Scientific Committee (inverse alphabetic order) :
Dr Thomas Vilgis (Max Plank, Mainz, Germany), Pr Hervé This (ICMG, France), Pr Weonsun Shin (Hanhyang University, Korea), Pr John Richardson (USA), Odile Renaudin (Scienceetgastronomie.com), Jacquelyne Read (New York University), Pr Aida Moreira da Silva (Portugal), Pr Paulina Mata (Lisbon, Portugal), Pr Linda Luck (New York State University, USA), Dr Christophe Lavelle (CNRS, France), Dr Mariana Koppmann (Argentina), Pr Anu Hopia (Turku University, Finland), Marc Heyraud (Switerland), Pr Stéphane Guilbert (AgroSup Montpellier, France), Pr Marcia France (Lexington University, USA), Pr Jorge Ruiz Carrascal (Copenhagen University, Denmark), Pr Roisin Burke (Dublin Institute of Technology, Dublin, Ireland), Pr Reine Barbar (USEK, Lebanon), Pr José Miguel Aguilera (University of Santiago, Chile)

The Director of the Workshop on behalf of all participants acknowledge with gratitude the generous support of the following firms and organizations : AgroParisTech, INRA
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 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.

Previous workshops have been held on the role of emulsions, the effects of cooking methods on food quality and the management of food flavours. The 7th IWMG « N. Kurti » will discuss the thermal treatment of plant tissues.

The above quotations from the writings of two founders of culinary science 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.

May we also point out that, as the name IWMG « N. Kurti » indicates, this is a workshop and that participants are encouraged to make use of the laboratory (near the lecture room) which is reasonably well provided with both culinary and scientific equipment.

Nicholas Kurti (1908-1998)

Nicholas Kurti was born in Budapest (Hungary), 14 May 1908, and educated there in the same Gymnasium as Edward Teller and other famous scientists... Typical of his early years in Budapest was his desire to study music. But as a result of anti-Jewish laws, he had to study in Paris first and then in Berlin. There he worked for a doctorate under Franz Eugen Simon. The two men became close collaborators, but -both being Jewish- they prudently decamped upon the rise of Hitler, finding refuge at the Clarendon Laboratory in Oxford (1933-1940).

There they followed their research in magnetism and low temperature physics, but, at the outbreak of war, they worked on the atomic bomb project (they were not regarded as sufficiently secure to participate to radar studies). Back at the Clarendon in 1945, Nicholas Kurti and Simon used magnetism to obtain the lowest possible temperatures. They invented the nuclear adiabatic demagnetization method in 1956.

Nicholas Kurti did not stand at that point. As he was rising to professorship of physics in Oxford, to fellowship of Brasenose College (he was also visiting professor in many universities all around the world, member or head of more than 20 scientific committees or organization, where he brought his clear point of view), he worked on history of science, science policy, applications of thermodynamics to energy. Obviously he received many honours appropriate to such a tremendous amount of work and care : he was member of a dozen academies and he got prizes as the Holweck Prize (British and French Physical Societies), the Fritz London Award, the Hughes Medal...

Then, after the 1970’s, he became interested in what was later called Molecular Gastronomy

He never gave explicit advices. Except one : « Let us have simple experiments ».

« It is a sad reflection that we know better the temperature inside the stars than inside a soufflé ». (Nicholas Kurti)

Time table

Tuesday June 2 :

Arrival in Paris by 18.00 at the latest (if possible).
Possibility of dinner near AgroParisTech.

Wednesday June 3 :

Welcome coffee
9.30, room 31, AgroParisTech, 16 rue Claude Bernard, 75005 Paris

Opening sessions
10.00-10.30 : Introduction, by Hervé This :
In memoriam Nicholas Kurti
The state of Molecular Gastronomy today
The Free Open International Journal of Molecular Gastronomy (participants will be invited to propose articles in a special issue of the journal).

10.30-11.00 : Molecular Gastronomy : the scientific aspect,

11.00-11.30 : Molecular Gastronomy and Education, by Roisin Burke

11.30-12.00 : Molecular Gastronomy and Culinary Art,

12.00-14.00 : Lunch nearby.

Beginning of discussions

14.00-15.30 : Which exchanges between plant tissues and their environment during cooking ?
Discussion leader : Rachel Edwards-Stuart

15.30-16.00 : Coffee break

16.00-17.30 : Modifications of consistency during cooking, including steam cooking
Discussion Leader : Jose Miguel Aguilera

Thursday June 4

09.15-10.30 : Is there hexose dehydratation (forming HMF) and sucrose hydrolysis inside vegetables during cooking ? Are there other important molecular modifications ? How are minerals exchanged ?
Discussion Leader : Roisin Burke

10.30-11.00 : Coffee break

11.00-13.00 : Questions of colors
Discussion Leader : Juan Valverde

13.00-15.00 : Lunch

15.00-16.45 : Molecular Gastronomy in Education, focused on vegetable cooking
Discussion Leader : Christophe Lavelle and Bruno Cardinale

16.45 -17.15 : break

17.15-18.30 : About starch swelling
Discussion Leader : Jacquelyne Read

19.30 : All together dinner,

Friday June 5

09.15-10.30 : Cooking in water : should it be hot or cold ?
Discussion Leader : Marijana Pedovic

10.30-11.00 : Coffee break

11.00-13.00 : The reproduction of plant tissues using the note by note strategy
Discussion Leaders : Hervé This

13.00-15.00 : Lunch

15.00-16.45 : Conclusions, perspectives, decision tacking

16.45 -17.15 : break

19.30 : All together dinner

List of participants :

José Miguel Aguilera (Pr.)
Departamento de Ingeniería Química y Bioprocesos, Escuela de Ingeniería, Universidad Católica de Chile (Chile)
Tel : (562) 354-4254 ; Fax : (562) 354-5803 jmaguile chez ing.puc.cl

Barbar, Reine (Dr)
* Associate Professor, Holy Spirit University of Kaslik,
P.O.Box 446 Jounieh, Lebanon
Tel : +961 9 600980 ; email : reinebarbar chez usek.edu.lb

Bisi Hélène (Mrs)
ENSCM Groupe Inra-AgroParisTech de gastronomie moléculaire
16 rue Claude Bernard, 75005 Paris
Tel : +33 1 44 08 17 26 ; email : helene.bisi chez enscm.fr

Burke, Róisín (Dr.)
School of Culinary Arts and Food Technology | Scoil Na Ealaíona Cócaireachta Bia agus Teicneolaíocht, Dublin Institute of Technology | Institiúid Teicneolaíochta Átha Cliath
Cathal Brugha Street | Sráid Chathal Brugha
Dublin 1 | Baile Átha Cliath 1, Ireland | Éire
T : +353 1 4024346 ; F : +353 1 4024497 ; E : roisin.burke chez dit.ie

Cardinale Bruno (Mr)
Teacher, Compagnon cuisinier du Tour de France
Lycée des métiers François Rabelais de Dugny. 
Directeur des Études pour la licence professionnelle "management des unités de restauration" Université Paris 13. 
98 rue de l’Industrie, 27 620 Gasny. 
06 12 93 51 65
bruno.cardinale chez hotmail.fr
Email :bruno.cardinale chez hotmail.fr

Edward-Stuart Rachel (Dr)
Westminster Kingsway College, London SW1P 2PD
Co-organiser of the London Gastronomy Seminars
Email : racheledwardsstuart chez gmail.com or rachel chez racheledwardsstuart.com

Faugeras Vincent (Mr)
Chimie ParisTech-Groupe Inra-AgroParisTech de gastronomie moléculaire
16 rue Claude Bernard, 75005 Paris
Tel : +33 1 44 08 17 26 ; email : vincent.faugeras chez etu.chimie-paristech.fr

Feore Marie-Claude (Mrs)
Groupe de gastronomie moléculaire, AgroParisTech
16 rue Claude Bernard, 75005 Paris
Tel : +33 1 44 08 17 26 ; email : feore chez orange.fr

Fort Laure (Mrs)
Groupe de gastronomie moléculaire, AgroParisTech
16 rue Claude Bernard, 75005 Paris
Tel : +33 1 44 08 17 26 ; email : laure.fort chez wanadoo.fr

Guilbert Stéphane (Pr)
SupAgro Montpellier,
stephane.guilbert chez supagro.fr

Herr Olivier (Mr)
Chef L’Atelier
80 rue de l’Aqueduc, 75010 Paris
06 59 22 81 98
oli.herr chez gmail.com

Kaur Sarabjit (Ms)
Master student in Food Innovation & Product Design
AgroParisTech, France
Phone No. : +33 7 51 88 54 38
Email : sarab.bpe chez gmail.com

Lavelle, Christophe (Dr)
CNRS/National Museum of Natural History,
43 rue Cuvier, 75005 Paris (France).
Tel : +33 1 40 79 48 32 ; email : lavelle chez mnhn.fr

Le Falher Laetitia (Dr)
INNIT, Groupe Inra-AgroParisTech de gastronomie moléculaire
16 rue Claude Bernard, 75005 Paris
Tel : +33 1 44 08 17 26 ; email : laetitia.lefalher chez innit.com

Le Fur Yann (Mr)
Groupe de gastronomie moléculaire, AgroParisTech
16 rue Claude Bernard, 75005 Paris
Tel : +33 1 44 08 17 26 ; email : yann_lefur chez hotmail.fr

Lioger Delphine (Ms)
Email : delphine.lioger chez innit.com

Luck Linda (Pr)
State University of New York at Plattsburgh
213 Hudson Hall
Plattsburgh, New York USA 12901
Telephone 1-518-572-1839 email luckla chez plattsburgh.edu

Lui Tsz Wing (Mrs)
ETSCO-Groupe Inra-AgroParisTech de gastronomie moléculaire
16 rue Claude Bernard, 75005 Paris
Tel : +33 1 44 08 17 26 ; email : cindy.tszwing chez yahoo.fr

Pedovic Marijana (Ms)
President of Serbian Association of Molecular Gastronomy
MSc Gastronomy Management ;
Faculty of sciences, University of Novi Sad,
Trg Dositeja Obradovica 3,Novi Sad,Serbia
Email : mayabiznis chez yahoo.com

Read Jacquelyne (Ms)
Department of Chemistry
New York University
100 Washington Square East
New York, NY 10003
email : jar778 chez nyu.edu

Reglade Leticia (Mrs)
Domaine de la Mérité
2, rue de la Poterie
Tél : 0609 57 1492
Email ; ilos chez esds.com

Rigault Yolanda (Dr)
Co-organizer of the International Contest of Note by Note Cooking
Email : yolanda.rigault chez wanadoo.fr

Weon-Sun Shin, Ph.D.
Dept of Food & Nutrition
College of Human Ecology
Hanyang University
+82 2 2220 1204(Office)
+82 2 2220 4204(Lab)
+33 6 82 05 31 43(Mobile in PARIS)
hime chez hanyang.ac.kr

Tehrani Elham (Ms)
Project advisor (food engineering)
4 rue Isabey, 75016 Paris
elhamt80 chez gmail.com 
Tel : 0761223983

This, Hervé (Pr)
INRA/AgroParis Tech International Centre for Molecular Gastronomy, AgroParisTech, 16 rue Claude Bernard, 75005 Paris (France).
Tel : +33 1 44 08 72 90 ; email : herve.this chez paris.inra.fr

Valverde Juan (Dr)
Monoghan Mushroom Inc,
Food Science Programme Manager (Tyholland)
Office : +353 87 950 6574 ou standard +353 473 8200
j.valverde chez monaghan-mushrooms.com

Vilgis Thomas (Dr)
Max Plank Mainz, Germany
Email : vilgis chez mpip-mainz.mpg.de

16 rue Claude Bernard
F-75231 Paris Cedex 05
Tel: 33 (0) 1 44 08 18 43
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