The four Editors of the Handbook of Molecular Gastronomy (Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza) are organizing the second session of the HMG Conference Series on the 30th of June (2pm-6pm).
As usual in this series, the topics discussed will reflect the 3 parts of the book: I - scientific aspects / II - educational practices / III - culinary applications.
We invite authors to make proposals for oral presentations (please submit to icmg@agroparistech.fr) at anytime: they will be scheduled depending on available slots. This 2nd session is now complete, the 3rd one will happen on September 8th (more information soon).
Program :
Introduction
14.00-14.05 : Welcome adress by the Irish Ambassador in Paris Her Excellency Patricia O’Brien.
14.05-14.15 : Hervé This.
Session 1, chairperson Alan Kelly
14.15-14.35 : Sugars: Soft Caramel and Sucre à la Crème – an Undergraduate Experiment about Sugar Crystallization, by Irem Altan, Patrick Charbonneau, Justine de Valicourt
14.35-14.55 : Dehydration in the kitchen, by José Miguel Aguilera
Session 2, chairperson Roisin Burke
14.55-15.15 : Meat tenderness and its evolution during cooking, by Jean-François Hocquette and Alain Kondjoyan
15.15-15.35 : Sourdough, by Mark Traynor and Imran Ahmad
Tea Break (or coffee, or rather Cremant from Alsace)
Session 3, chairperson Christophe Lavelle
15.45-16.05 :Food Innovation from traditionsA satellite educative trip from Paris-Beirut-Doha to Montpellier, by Reine Barbar
16.05-16.25 : Note by Note Cooking, by Dao Nguyen and Pasquale Altomonte
16.25-16.45 : Questions, Comments, Discussion, Follow up with the third event (September 8th).
The event is under the patronage of the Académie d’agriculture de France and of the INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy.
The link for connection is here.
Registration is not mandatory but confirmation of attendence is recommanded if you want to keep updated with the next sessions!
Please note that the presentations of session N°1 are available here.
