lundi 27 juin 2011

Impoliteness

Recently, the Harvard School of Applied Sciences proposed a position of a "science and cooking" professor.

Wonderful... but with two issues.

1. science and cooking: this is very imprecise ! what is to be taught and to who ? Will it be science, or cooking ? In a school training technologists (I assume), technology should be the goal, but here ?

2. there is primarily the awful name of the school : "applied sciences"! I already discussed the issue too much, and I shall not explain again why this is a mistake, and why there are no applied sciences, but only sciences, or the applications of sciences. If it is applied, it is no longer science !

I wrote to the dean of Harvard to explain the two questions... and no answer after some months. I know that he/she got the lettre. Impoliteness ?

From friends in Cuba

.
Hot Topics de las CeBoLLaS



Taller. XXIV Encuentro  de Gastronomía Molecular.

UNA NUEVA FILOSOFÍA EN LA CAPACITACIÓN DE LOS RECURSOS HUMANOS EN LA GESTIÓN DE ALIMENTOS Y BEBIDAS EN EL SECTOR DEL TURISMO.
Objetivos.
Propiciar el intercambio de experiencia en la disciplina Ciencia y Tecnología Culinaria (conocida internacionalmente como Gastronomía Molecular / Molecular Gastronomy)
Lograr un cambio cultural para alcanzar la educación gastronómica deseada.

TEMÁTICAS. Un Hot Topics de las CeBoLLaS.

Mitos y leyendas de las CeBoLLaS….Que sofrito…..!
El enigmático lagrimeo al corte.
Bondades y noticias de las CeBoLLaS
Pastel sorpresa de CeBoLLaS

¿Dónde? Hotel Meliá Habana. Salón: Tenerife Hora. 9:00am. Día: 12 de Julio

Especialistas invitados.
Chef. Leonardo Greenidge Clark. EHTHabana. FORMATUR
Dra. C. Ileana Vicente Armenteros. Instituto de la Industria Alimenticia. MINAL
Dra. C. Ma. Isabel Lantero Abreu. Instituto de Farmacia y Alimentos. UH
MSc. María Esther Abreu Rojas. EHTHabana. FORMATUR
Chef Pastelero Vicent Mayllard. Hotel Meliá Habana.

Recuerda…….. Ir al encuentro
Más información.
MSc. María Esther Abreu Rojas. mariaest@ehth.co.cu
Escuela de Hotelería y Turismo de La Habana. FORMATUR

mardi 7 juin 2011

From Anne McBribe, New York, USA

Hello all,


The June meeting of the Experimental Cuisine Collective will take place on Wednesday, June 15, from 4 to 6 p.m. in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.



In his presentation, The Color of Meat (Put a Smoke Ring On It), ECC co-founder and NYU chemistry professor Kent Kirshenbaum will examine the origin of color in meat. What gives a steak its distinctive red color? How reliable is color for determining freshness? Why does meat change color when it is cooked? We will evaluate methods for manipulating meat color. To seal the deal, we will investigate barbecue and the mysterious smoke ring.

Please RSVP at ecc062011.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know so that your seat can be released. Thank you.

All my best,

Anne