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The 8th International Workshop on Molecular Gastronomy

International Workshop on Molecular Gastronomy

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

31 May-2 June 2017

8 th Meeting (IWMG 08)

Sponsored by :
AgroParisTech, INRA

Open Questions in Molecular Gastronomy

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

Organization Committee :

Pr Roisin Burke (Dublin Institute of Technology, Dublin, Ireland),
Pr Linda Luck (State University of New York at Plattsburgh, USA)

The organizers 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 8th IWMG « N. Kurti » will focus on “Open questions in Molecular Gastronomy”.

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.

In memoriam 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 May 30th

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

Wednesday May 31st

Welcome coffee/tea
9.00h, Room 30, AgroParisTech, 16 rue Claude Bernard, 75005 Paris

Opening session and Session 1
9.30 : Introduction, by Hervé This : In memoriam Nicholas Kurti

10.00-12.00 : Latest national and international developments in Molecular Gastronomy (including a project of Handbook)

12.00-14.00 : Champagne and Lunch nearby.

Session 2

14.00h-15.00h : Group discussion on future developments in MG education. Possibilities for collaboration in programme/module development, writing papers, project proposals, decision about proceedings, etc.

including :

Molecular Gastronomy Education : Transferring Knowledge and Stimulating Creativity, by Róisín Burke and Pauline Danaher

15.00-15.30 : Coffee/tea break

15.30-17.00 : Continuation of the group discussion. Recording and dissemination of outcomes

Champagne and All together dinner

Thursday June 1st

Session 3

09.00h : Welcome Tea/Coffee

09.30h-10.30h : Open Questions of Research, strategy for research (open discussion)
including :

► Tailoring the texture of protein-starch matrices
, by Anaïs Lavoisier, Mariel Farfán and José Miguel Aguilera (oral)
► The exploration of the bioactivity of dynagels, by Hervé This, vo Kientza (oral)

10.30-11.00 : Coffee break

11.00-12.00 : Continuation of the discussion
► NMR analyisis of coffee (Coffea arabica L.) aqueous extract
, by Laura Febvay, Aerial and Group of Molecular Gastronomy AgroParisTech-Inra (oral)

13.00-15.00 : Champagne and Lunch

Session 4 :

14.00h-15.00h : Group discussion on future developments in MG research. Possibilities for collaboration e.g. development of project proposals, proposal for a Summer School

15.00h-15.30h Coffee/Tea

15.30h-17.00h :
Continuation of group discussion. Recording and dissemination of outcomes from the afternoon

19.30 : Champagne and All together dinner,

Friday June 2nd

Session 5 :

09.15h-12.30h : Development in Molecular Gastronomy Applications : Molecular Cooking/Cuisine and Note by Note Cooking/Cuisine.

10.30h-11.00h : Coffee break

11.00h-12.00h : Conclusion and perspectives

12.00h-14.00h : Champagne and Lunch

The Final Event of the 5th International Contest for Note by Note Cooking will take place in the afternoon, from 2.30 PM to 6PM, in Amphitheater Risler, at AgroParisTech.

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