September 8, 2021
Europe/Paris timezone


The four Editors of the Handbook of Molecular Gastronomy (Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza) are organizing the 3rd session of the HMG Conference Series on the 8th of September (2pm-5pm).

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 at anytime: they will be scheduled depending on available slots. Please note that next session (N°4) will be December 1st 2021.

Program :

14.00-14.15 : Introduction by Hervé This

Session 1, chairperson Alan Kelly

14.15-14.35 : Bruno Mesz, Taste and Sound

14.35-14.55 : Charles Spence, Plating

14.55-15.15 : Michael Pontif, Note by Note Cooking

15.15-15.25 Tea (or coffee, or Cremant from Alsace...) Break

Session 2, chairperson Roisin Burke

15.25-15.45 : Christophe Lavelle, Teaching the teachers

15.45-16.05 : Hervé This, Don’t speak of ‘’Maillard reactions’’, because Emil Fischer discovered them three decades before

16.05-16.45 : Questions, Comments, Discussion, Follow up with the fourth event (December 1rst, Special « Christmas Lectures »).


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 are available below (except Bruno Mesz video which is available here); presentations from previous sessions are still  available here:  session N°1 / session N°2

Registration for this event is currently open.