dimanche 25 mai 2014

Received after my trip to Denmark

Here is the excerpt :

First of all I would like to thank you again for a great event here in our house on 28. April. I was so excited to se what the chefs were able to create with note by note cuisine. I am also very happy that some of the chefs have decided to work more with all the techniques here in our demo kitchen every 8-10 week, just like you told about was happening in Paris.

Should I say something more ? 
Perhaps to remind you that there are Molecular Gastronomy Seminars in : 
Athens (sometimes) 
Buenos Aires 
New York (under the name Experimental Cuisine Collective)
London (sometimes)
Besançon (after September)

And perhaps other places (if I am missing one, please tell me)

mercredi 21 mai 2014

From Cuba

Dear Friends,

from our friends in Cuba :

Preparaciones vanguardistas en la Gastronomía  Moderna

jeudi 8 mai 2014

Next Seminar on Molecular Gastronomy in Paris

Dear Friends
I am happy to tell you that the next seminar on molecular gastronomy, for Paris, will take place on Monday May 19, from 4.00 to 6.00 PM, at 28 bis rue de l'abbé Grégoire, Paris. 
The topic was voted at last seminar, and it will be : 
Do cold egg yolks harden the chocolate+butter mixture, during making chocolate mousse (old, traditional, not "chocolate chantilly"). 
We shall test various kind of chocolates, and also test adding yolks whipped with sugar. 
Chers Amis
Je suis heureux de vous rappeler que le prochain séminaire de gastronomie moléculaire se tiendra le lundi 19 mai, de 16 à 18 heures, au 28 bis rue de l'abbé Grégoire, 75006 Paris.
Le thème a été voté lors du passionnant séminaire d'avril. Ce sera :
les jaunes d'oeufs froids font-ils durcir la masse chocolat+beurre, lors de la préparation d'une mousse au chocolat
On se propose de tester divers types de chocolats, et, aussi, de tester l'ajout des jaunes battus avec du sucre, jusqu'au ruban.

lundi 5 mai 2014

Answering questions of a student

Here is the message :
Well, I'm a little discouraged with physics. In fact, this year I started a
course in patisserie and I was thinking about leaving the field so that one
of my dreams, which is gastronomy, could be followed. On the other hand, it
seems to me that your work is in the interface between physics and
gastronomy, which seems perfect given my situation.

Then, I would like to know i) how your research is, ii) what the Agro
Tech's objectives are and iii) if there is a possibility of some kind of
scholarship to work/study with you.

And here is my answer :

If you are discouraged with physics, then you should not consider molecular gastronomy, because this is physical chemistry.
On the other hand, if you are OK with pastry, then you should "cook".
On one side, equations ; on the other love, art and technique.

By the way, I fear that you are using wrongly the word gastronomy, because it means "knowledge", not haute cuisine.

Is my work at the limit of gastronomy and physics ? No, indeed, because it is inside gastronomy (with the right definition that I gave above).

About my research : see one paper attached
About AgroParisTech : teaching food technology and science, but also agronomy and environment sciences
Scholarship : possible through FIPDes Erasmus Mundus Master programme, or others.
But again, you should first consider your goal. As if you would like to work as an artist, long studies in science and technology are useless. On the contrary, if you want to work for the food industry, food technology is very important. And of course, if you are crazy enough to do science, then scientific studies should be favored.


Soon in NYC

Dear friends,
this is in NYC :

Hello all,
The Experimental Cuisine Collective's May meeting will take place on Monday, May 12, from 4:15 to 6:15 p.m. at the Institute of Culinary Education (50 W. 23rd Street and 6th Avenue, 12th floor). Use the elevators in the back of the building to go to the 12th floor, and note the slight time change.
We are thrilled to welcome the group of Physics and Physical Chemistry of Foods at Wageningen University in the Netherlands. With a talk titled Science and Gastronomy: from Reflections to Dynamic Multi-scale Approaches, Professor Erik van der Linden, the group's chair, will talk about the past, present, and future of the relation between science and gastronomy and share some of the work that takes place at Wageningen. With The Tipsy Kitchen, Dr. Elke Scholten will talk about alcoholic sorbet, the ouzo effect, and the science behind wine and food pairing. Phd students Anika Oppermann and Auke de Vries will respectively talk about their projects on fat reductions in baking applications and food grade gels. 

For more information about the Wageningen program, please click here.

Please RSVP at ecc052014.eventbrite.com. A link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you!   

All my best,


Anne E. McBride
Director, Experimental Cuisine Collective 

The Experimental Cuisine Collective is a working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts. We launched in April 2007, as a result of the collaboration of Kent Kirshenbaum of the chemistry department and Amy Bentley of the nutrition, food studies, and public health department at New York University with Chef Will Goldfarb of WillPowder. Our overall aim is to develop a broad-based and rigorous academic approach that employs techniques and approaches from both the humanities and sciences to examine the properties, boundaries, and conventions of food.

Visit the ECC online at www.experimentalcuisine.com.