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Christophe Lavelle
CNRS National Museum of Natural History Sorbonne Universities
christophe.lavelle@mnhn.fr
Cooking & gastronomy : back to the basics
"I think it is a sad reflection on our civilization that while we can and do
measure the temperature in the atmosphere of Venus we do not know
what goes on inside our souffls."
The physicist in the kitchen, Royal Society lecture 1969
Nicholas Kurti
1908-1998
Molecular (or techno-emotional?) cooking
Molecular (?) cooking: cooking style favoring the renewal of cooking techniques
(potentially inspired by the results of molecular gastronomy investigations).
Herv This, 1995, La gastronomie molculaire et physique, PhD thesis, University Pierre et Marie Curie Paris 6
"New" ingredients, "new" tools, "new" dishes
Cooking ingredients (to modify their texture, color, taste) chemical changes
Mixing ingredients (to create disperse systems) physical changes
Doing (almost) nothing (to fermentate) biological changes
FERMENTATION
- alcoolic: sugar alcool + CO2 (+energy)
- lactic: sugar lactic acid (+energy)
- malolactic: malic acid lactic acid + CO2
- acetic alcool + O2 acetic acid + H2O (+ energy)
- proprionic, butyric,
Culinary (r)evolution
ESPE Toulouse
Lyce Decrtot
Sang Hoon Degeimbre
Paul Pairet
Modernist Cuisine
ESPE Antony
Funky Gourmet
Funky Gourmet
Grant Achatz
Denis Martin
Heston Blumenthal
Paul Pairet
Richie Farina
Funky Gourmet
Grant Achatz
Paul Pairet
To be continued
The discovery of a new dish does more for the happiness of mankind than the discovery of a star
Jean-Anthelme Brillat-Savarin, Physiologie du Got, 1825