[Conference] Hervé This, father of molecular gastronomy, visits Ireland

The Cultural Service of the French Embassy was delighted to organise Dr. Hervé This’s visit to Ireland from 21st November to 24th November. The father of molecular gastronomy was there to talk about science and gastronomy along with 3 other speakers.

The Embassy of France had the pleasure to welcome Dr. Hervé This, Director of the International Centre for Molecular Gastronomy AgroParisTech-INRA, for his visit in Ireland at the end of November.
Dr. Hervé This made his first stop in Cork, on Saturday 21st November, as part of a series of workshops and events in the area of the interaction between food scientists and chefs.

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Alan Kelly (UCC), Hervé This, Dr Colin Sage (UCC), Dr TJ O’Connor (IT Tralee) in UCC
Gerard McCarthy Photography

The School of Food and Nutritional Sciences at UCC hosted Dr. This during his visit to Cork. Hervé This builds on a long tradition of fundamental and applied research at UCC in areas such as food chemistry, food ingredient functionality, and sensory analysis, which are all relevant to the field of molecular gastronomy. Over 80 invited guests attended Dr. This’ lecture in the Aula Maxima at UCC, from backgrounds including academic, industry, small food producers, media, and chefs, and enjoyed a lecture which combined presentation, practical demonstrations and debate.

Dr. Hervé This then came to Dublin where he gave a special conference in Dublin Institute of Technology, Bolton Street, along with three other expert speakers. He presented molecular gastronomy and its challenges, as well as the prospects it can offer in the way we learn about cooking and science, all of this accompanied by a practical demonstration with the making of his dessert, the Gibbs.
Prof. Marc de Ferrière le Vayer (Chaire Unesco Tours) explained 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 (University College Dublin / Royal Irish Academy) revisited his 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. Finally, Dr. Mairtin Mc ConIomaire (Dublin Institute Technology) talked about the influence of French Haute Cuisine on the development of Dublin Restaurants. 200 people attended this conference that was hosted by the School of Culinary Arts of the Dublin Institute of Technology.

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These events were part of the Irish-French Forum on Culinary Arts and Hospitality Management Training, bringing together French and Irish culinary arts and hospitality management schools.

Hervé This was interviewed on the Ray d’Arcy Show / RTE One: click here to listen

The Cork event was jointly organised by the Embassy of France in partnership with the School of Food and Nutritional Sciences at University College Cork.

The Dublin conference was jointly organised by the Embassy of France and Dublin Institute of Technology in partnership with Higher Education Authority and Campus France.

Published on 01/07/2016

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