February 12, 2020 - 13:00 to 15:00
Culinaria Kitchen, SW 313, U of T Scarborough
Molecular Gastronomy is a scientific discipline dedicated to studying the mechanisms behind the preparation and consumption of food. It became mostly popular in the late 1990s when some chefs started to explore new possibilities in the kitchen by jointly using new ingredients, tools and the results of scientific research as a basis for inspiration, hence creating a new culinary trend called "molecular cooking". During this conference/workshop, the principles of culinary art and science will be exposed to show how such interdisciplinary interaction can help better understand culinary phenomena and ultimately influence cooking practices.
Christophe Lavelle is a research scientist at the CNRS, working at the National Museum of Natural History / Sorbonne University in Paris. He is an expert in biophysics, epigenetics and food science and teaches in many universities and professional schools (including Sorbonne University, Le Cordon Bleu, Basque Culinary Center,…) and is frequently asked for conferences for general public or professional audiences. He is also responsible for the scientific training of cooking teachers at the national level. He is the author of more than 50 research papers and 12 books on food, including "Toute la chimie qu'il faut savoir pour devenir un chef!" (Flammarion, 2017) and ″Je mange donc je suis. Petit dictionnaire curieux de l’alimentation″ (Editions du Museum National d’Histoire Naturelle, 2019). He is a member of several scientific and food societies (including the French Biophysical Society, the American Biophysical Society, the Disciples d'Escoffier Society and the Association for the Study of Food and Society).
Contact: National Museum of Natural History, CNRS UMR 7196 / INSERM U1154, 43 rue Cuvier, 75005 Paris, France. Email: firstname.lastname@example.org.
Registration for the event is open. Get your free ticket!
The talk is co-sponsored by Culinaria Research Centre and the Consulate of France in Toronto.
To Students in the Collaborative Specialization program: This seminar is part of the Culinaria Seminar Series SRM 3333H.