[Conference] A Story of Science and Cooking for the Future / 23 November - Dublin

What does science have to do with gastronomy? What are the links between French and Irish cuisines?

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Free event but registration essential: https://www.eventbrite.ie/e/the-tree-of-knowledge-growth-through-cooking-tickets-19282140401

Dr Hervé This, Director of the International Centre for Molecular Gastronomy AgroParisTech-INRA, will be speaking along with three other French and Irish experts: Prof Marc de Ferrière Le Vayer, Prof Stephen Mennell and Dr Mairtin Mc ConIomaire.

  • Prof Marc de Ferrière le Vayer (Chaire Unesco Tours) :
    "Food as a culture" - Marc will explain how food can be seen as an element of cultural heritage for populations and as such, an element of their identity: seeing food through culture is not only a way of defending practices and recipes but also defending food production, knowledge and skills.
  • Prof. Stephen Mennell (UCD/RIA) : “All manners of food: "How French haute cuisine conquered the world’
    Stephen Mennell will revisit his prize-winning book All Manners of Food, reflecting on how France acquired leadership of the culinary world, and on some of the developments in gastronomy over the last three decades.
  • Dr Mairtin Mc ConIomaire (DIT): “The influence of French Haute Cuisine on the development of Dublin Restaurants”

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Event organised by the Embassy of France and the Dublin Institute of Technology, in association with Higher Education Authority and Campus France

Published on 01/07/2016

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