The four Editors of the Handbook of Molecular Gastronomy (Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This) are organizing the 4th session of the HMG Conference Series on the 1st of December 2021 2pm-5pm (French Time: UTC+1).
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.
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
14.00-14.15 : introduction by Roisin Burke (about the Note by note Black Forest Cake)
Session 1 (chairperson Alan Kelly)
14.15-14.35 : Caviar, physics, pleasure (CPP), by Thomas Vilgis
14.35-14.55 : Baking and molecular gastronomy, by James Griffin
14.55-15.15 : Ramsden emulsions, by Anne Laure Fameau
Tea Break (or coffee, or Cremant from Alsace)
Session 2 (chairperson Christophe Lavelle)
15.25-15.45 : How to teach food and ingredients from a physico-chemical point of view, by Rodrigo Duarte Casar
15.45-16.05 : Ionic diffusion in spherified calcium alginate gels, by Lorenzo Soprani
16.05-16.25 : Cephalopod gastronomy, by Ole Mouritsen
Conclusion and Perspectives by Hervé This
16.25-16.45 : Questions, comments, discussion, organisation of the next event (which will take place during the 11th International Workshop on Molecular and Physical Gastronomy, Friday the 3rd of June)... and ending with a dimensional analysis of cooking a turkey!
The link for connection is here https://eu.bbcollab.com/guest/9af08ddf158545db982c9a0642789424
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 from previous sessions are still available here:
session N°1 / session N°2 / session N°3
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 on the next conferences.
