[Lecture]UCC: Special lecture by Dr This on molecular gastronomy
Dr. Hervé This, Director of the International Centre for Molecular Gastronomy AgroParisTech-INRA, will make a first stop in Cork for a special lecture on Molecular Gastronomy, on Saturday, 21st November.
"Molecular Gastronomy and its Applications, including Note-by-Note Cooking" - by Professor Hervé This
- 10.2 kb
During his visit to Ireland, Dr. Hervé This, Director of the International Centre for Molecular Gastronomy (AgroParisTech-INRA) will give a special lecture on Molecular Gastronomy in the Aula Maxima, University College Cork - Saturday, 21 November 2015 at 3.30 pm
Please RSVP before 9 November // free event but registration essential: firstname.lastname@example.org
Hervé This, physical chemist at INRA and professor at AgroParisTech, is the Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy, in Paris. As early as 1980, Hervé This proposed a modernization of culinary activities (“Molecular Cooking”), and created the scientific discipline to be called Molecular and Physical Gastronomy in 1988, with Nicholas Kurti (1908-1998). He is now doing his research and teachings in AgroParisTech. He is also the Scientific Director of the Fondation Science & Culture Alimentaire, the president of the Food Section of the Académie d’Agriculture de France, the president of the Educational Committee of the Hautes Etudes du Goût. In 1994, he proposed Note by Note cooking, a new way of cooking that he is promoting all over the world, along as developing laboratories of molecular gastronomy.
Event organised by University College Cork and the Food Industry Training Unit/UCC in association with the Embassy of France in Ireland
Hervé This will then be in Dublin on Monday 23rd November. More information: http://www.ambafrance-ie.org/Conference-The-Tree-of-Knowledge-Growth-Through-Cooking