1. Works of the Foundation Science & Culture Alimentaire

 

 

 

The Foundation Science & Culture Alimentaire (Académie des sciences) : a foundation to develop culture and researches around cooking

http://www.inra.fr/fondation_science_culture_alimentaire

http://www.academie-sciences.fr/fondations/FSCA.htm

More about what we are doing :

http://www.blackwell-synergy.com/doi/full/10.1111/j.1541-4337.2006.00003.x

 

 

 

 

 

1. Scientific culture diffusion

 

 

3.1. Conferences, given on  the internet site of INRA

 

The Internet site of INRA includes a section devoted to Molecular Gastronomy with links with many sites where works are reported :

http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_moleculaire

A list of lecture is given, with contacts.

 

 

3.2. Monthly INRA Seminars of Molecular Gastronomy

 

Goals: at this seminars, cooks, scientists, teachers and ingeniees can meet to discuss the major open questions about cooking (mostly home or restaurants).

Frequency:  once a month (each third Thursday of the month, except during July and August)), from 4.00 to 6.00 PM.

Place:  Ecole supérieure de  cuisine française  (ESCF), Centre Jean Ferrandi (Chambre de commerce de Paris), 28 rue de l’Abbé Grégoire, 75006 Paris

Number of participants: limited to about one hundred

Participation: free and open (but please send your email in case of agenda changes), except for « Extraordinary Events »

Description: each seminar has three parts :

1. Introduction, various questions.

2. The experiments done by participants since the last seminar are discussed

3. The topic of the month is discussed, with protocoles designed in common, and experiments done in front of the audience.

Participants say which kind of experiments they will do (culinary tests for the cooks, scientific experiments for scientists).

Importance: this seminar is important for

-         Making more rational culinary processes

-         Improve the culinary curriculum

-         Create collaborations between cooks

-         Add some research component to the culinary curriculum

-         Give new phenomena that scientist can explore

-         Show new products, ingredients, methods

Secrétariat : Ghislaine Pinchaud, ECSF Ferrandi,  +33 (0)1 49 54 17 00

Animation :

Hervé THIS,  INRA Team of Gastronomie moléculaire, UMR 214 INRA/AgroParisTech, herve.this@paris.inra.fr

Reports: they are given on the internet site of the  Société Chimique de France, http://www.sfc.fr/  (look in « Les dossiers » ; go to «  disciplines scientifiques »,  click on « Groupe Chimie des aliments et du goût » and, at the bottom of the page, click on « seminars »).

 

 

 

3.3. Courses on  Molecular Gastronomy (from experiments to calculation)

 

Organization: isabelle.caillard@agroparistech.fr

Description: http://www.agroparistech.fr/spip.php?rubrique1085

http://www.figaroetudiant.com/formation_dossiers/20041014.FIG0567.html

 

 

These courses are public, open to everybody, free, but no diploma is given. Each year, a new topic is chosen (the main work of Hervé This), and a book is produced (Quae/Belin, Paris).

 

 

1. Why they are needed :

For about ten years, some courses on Molecular Gastronomy were given in various universities and in the industry.

Three kind of people are interested:

• Cooks, general audience: people with no scientific education, whose aim is not science.

• Students: students at various levels of science (undergraduate, graduate, PhD) from various disciplines: biochemistry, molecular physical chemistry, chemistry…

• Engineers from the food industry, scientists

 

2. The goals :

For all these people, some specific courses are given. In particular specific concepts are given to these three audiences.

For example, the chefs ask more for innovative techniques; students need scientific methods, and engineers ask for a method for technology transfer. This is given… behind the specific notions of the year.

 

As a consequence, the following goals are decided:

n For chefs and for the general audience, the interest of physical and chemical knowledge is shown (without calculation), in relation with the description of culinary transformations.

Also given:

• The technical basis of innovation and culinary creativity ;
• A hint of why the molecular interpretation is useful for the food industry ;
• A demonstration that fundamental knowledge is important for innovation and creativity
• A scientific training for people from the food industry
• A contribution for initial education of technicians who want to work in the food industry

 

More precisely, the audience will learn:

• How to identify data and variables in the frame of a simple analysis
• How to define objectives (which information are needed) and to look for useful methods for solving the problems studied
• How to apply some simple statistical tests,  how to interpret the results of these tests
• How to make sample analysis in practice
• Which are the elementary processes, which are the elementary to apply for a certain goal
• Which are the control parameters of the basic processes (for example, in cooking: tools, methods, key parameters, limits, effects…)
• How to define and apply protocols
• How to read a process scheme
• Which are the functional properties of ingredients
• What is the organization of the basic complex disperse systems?

 

n For students, it is show how precise knowledge comes from a quantitative investigation of problems.

Among the goals, it will be shown:

• What is science
• How technology is different from science
• Why some scientific background is useful for technology
• What is the experimental method
• How to use molecular interpretations
• How to design a scientific strategy

More specifically:

• A first order physical and chemical description of foodstuffs
• How to make an experiment
• How to use a “protocol sheet”
• How to make a bibliography survey
• How to plan an experiment
• How to make measurements
• How to chose a measurement method
• How to interpret them
• How to make “laws”
• Why this is not enough
• How to produce theories, and how to refute them
• How to transmit new knowledge (oral, written)

 

n For engineers/scientists, a reflexion on innovation is proposed, as well as the discussion of the relationship between science and technology.

What will also be done:

• A promotion of the molecular reasoning in formulation activities
• Why fundamental knowledge is important for technology
• Continued education
• Analytical reflection on food innovation.

Some advanced chemical and physical information will be given, as well as a discussion on aesthetics.

More specifically, it will be shown   :

• How to formulate a product using a mixing plan
• How to use knowledge on elementary processes
• How to question existing methods and processes
• How to find the limits of the already used processes
• How to use new ingredients with specific functional properties

 

3. Practical information :

• Place :

All courses are given at AgroParisTech, in Paris.

• Agenda :

For the year 2008, the agenda will be :

 

Chefs, general audience,	21 January 2008	21 January 2008
Students in science	6 March	12 March
Engineers and scientists

 

Each Course is one day long, as in:

 

9h00 - 9h15	Welcome
9h15 - 10h45	Session 1
10h45 - 11h00	Break
11h00 - 12h30	Session 2
12h30 - 14h00	Lunch
14h00 - 15h30	Session 3
15h30 – 15h45	Break
15h45 - 17h15	Session 4

                               

 

Applications :

Please apply to:

Isabelle Caillard

Direction de la communication
AgroParisTech
16, rue Claude Bernard - 75231 Paris Cedex 05
Tél : 00 33 1 44 08 16 03 - Fax : 00 33 1 44 08 16 00
isabelle.caillard@agroparistech.fr

The participants will receive a participation form on demand.

 

 

Teachers :

The Courses on Molecular Gastronomy are given by Hervé This (and possibly some other professors of AgroParisTech).

 

Educational method:

The main idea is to use practical experiments related to culinary transformations as a way to introduce new concepts and information: mathematics, physics, chemistry, microbiology…

The best is when an experimental observation is done (in an experiment done during the Course by participants). A model is then discussed, and the experimental method is shown.

An encyclopedic way of explaining science should be avoided. The necessary ideas, concepts and information will be given only when needed.

For each experiment, chemical and physical interpretations are given. Calculation will be done only when necessary. However, the interest of the quantitative approach will be demonstrated at any step, even for the public of Level 1.

Courses will aim at giving data in four main area : information, methods, anecdotes, philosophy

 

Eeach year, the main topic will be changed, in order to make new courses and integrate explictly the results of scientific works done in the Molecular Gastronomy Laboratory and elsewhere.

In 2004-2005, the topic was « Sauces and dishes made from them »

En 2005-2006, the topic was « Cooking methods »

En 2006-2007, the topic was « Consistency and texture»

En 2007-2008, the topic was  « (Culinary) Science, technology, technique : which relations? »

In 2008-2009, the topic will be « Culinary precisions: what do they teach us today? »

En 2009-2010, the topic will be « Culinary definitions »

In 2010-2011, the topic will be « Cooking vegetables »

 

 

 

3.4. The monthly innovation on the internet site  of Pierre Gagnaire

 

Each month, an application of Molecular Gastronomy is proposed by Hervé This, and Pierre Gagnaire is answering with one to four applications of it:

http://www.pierre-gagnaire.com/francais/cdmodernite.htm

 

 

 

3.5. The Molecular Gastronomy Workshops

 

Workshops around cooking for schools, colleges, etc.

http://crdp.ac-paris.fr/index.htm?url=d_arts-culture/gout-intro.htm

 

What they are:

In a frame defined by a collaborative convention signed the 14 March 2002 between the Minister of Public Education and the President of INRA, events are organized in all parts of France on « Teaching culinary techniques ».

There educational sessions need a professor in science and a professor of culinary art to organize with students sessions where old wives tales, and more generally culinary precisions are tested.

 

 

Why the Molecular Gastronomy Workshops?

These sessions are helpful because they correct mistakes that were taught in previous curriculum. They are also useful to introduce some research activity in the culinary curriculum, in particular during technology classes, but also during practical sessions.

Research is important because it contributes to the improvement of the work done by teachers as well as by students. For teachers, it gives new and fresh knowledge. For students, it shows that knowledge is always moving, never still, and that doubting of it gives clues for innovation.

 

 

 

3.6. The Club 05 of Molecular Gastronomy

 

A new « science communication » method for the efficient transmission of Molecular gastronomy results in the industry.

 

 

 

3.7. The Institute for Advanced Studies in Gastronomy HEG

 

The Institute for Advanced Studies in Gastronomy is a new educational tool, high level, for people from all countries (courses both in French and in English).

www.heg-gastronomie.com

 

 

 

3.8.The Ateliers expérimentaux du goût (Flavour Experimental Sessions)

 

These sessions were designed for schools (prototypes were done for 6 years old children). Since 2001, they are introduced in all French schools.

 See http://crdp.ac-paris.fr/index.htm?url=d_arts-culture/gout-intro.htm

 

 

3.9.The Ateliers Science & Cuisine (Science and Cooking Sessions)

The same sessions but now for colleges.

 

 

 

4. Annexes

 

            Prehistory and history of Molecular Gastrononomy

 

 

Phase	Date	Event	Educational Applications	Technological Applications
Prehistory	IIIrd century	London papyrus on meat fermentation
	XVII th century	Denis Papin and his « digestor », in order to make stocks from bones
	Before 1783	Antoine Laurent de Lavoisier, study of meat stock
	1790 and later	Rumford studies	On the Constuction of Kitchen Fireplaces and Kitchen Ustensils together with Remarks and Observations relating to the various Processes of Cookery and Proposals for improving that most useful Art (1794).
	1847		Justus von Liebig and the New Letters on Chemistry
	1870	Chevreul studies on vegetable cooking,
	1907			Production of liquid nitrogen ice cream at the Royal Institution, London
	From the 1920’s to the 1950’s	Edouard de Pomiane and « gastrotechnie »	More than 20 books (best sellers in France), Radio programmes…
	1969	Experiments by Nicholas Kurti	Nicholas Kurti : lecture The physicist in the kitchen at the Royal Institution, London
	1980	First experiments by  Hervé This
	1986		Harold McGee, On Food and Cooking, The Curious Cook
Creation	1988 (March ?), Pour la Science, rue Férou, Paris	Hervé This : Molecular Gastronomy Nicholas Kurti : Molecular and Physical Gastronomy
200 History	1990	Harold McGee’s experiment for his new book	Harold McGee, The Curious Cook
	1995	Creation of the first Laboratory for Molecular Gastronomy,  Collège de France	PhD “La gastronomie moléculaire et physique, Université Paris VI	Invention of Chocolat Chantilly
	1998	Peter Barham’s experiments on cakes, liquid nitrogen…
	1999		Beginning of the Journées françaises de gastronomie moléculaire (every year)
	2000	First entire lab for MG, INRA Monthly Séminaires de gastronomie moléculaire	Introduction of  the Ateliers expérimentaux du goût in schools
	2001	Experiments by Thorvald Pedersen, Copenhagen University	Ateliers de gastronomie moléculaire in culinary schools
	2002		New curriculum for culinary schools in Quebec, Canada	Beginning of the INICON technology transfer programme, European Union
	2003		New French Curriculum for culinary schools	Introduction of the terminology « cuisine moléculaire/ molecular cooking » in order to fight the application of « molecular gastronomy » to what the chefs do.
	2004	Professorship on Molecular Gastronomy, Copenhagen, Denmark	Foundation of the Institut des hautes études du goût, de la gastronomie et des arts de la table	Definition of Culinary Constructivism
	2005	Public and free Courses on Molecular Gastronomy, Paris	Creation of the Association of MG of Switzerland Creation of the Association of MG of Argentina
	2006		Creation of the Association of MG in Cuba Fondation Science et Culture Alimentaire, Academy of Sciences Creation of the first Regional Centre of the Fondation Science & Culture Alimentaire : Franche Comté

 

 

             Some  restaurants which display molecular cooking, or constructivis cooking, or note by note cooking :

 

In France :

• Mr Biazolo : "Une auberge en Gascogne" (9 faubourg Corné, 47220 Astaffort , Tel: 05 53 67 10 27)
• Jean Michel Bouvier : Restaurant "L'essentiel" à Chambéry
• Thomas Cabrol : Restaurant Alter Ego, Labruguière, Thomas.cabrol@prodegustation.com, www.prodegustation.com,, tel : 0 820 82 10 20 06 63 53 05 62
• Roland Chanliaux, Jardin des remparts, lejardin@club-internet.fr , tel : 03 80 24 79 41, 10 rue de l'Hôtel-dieu, 21200 Beaune
• Jean Chauvel : Les magnolias, Contact@lesmagnolias.com , tel :(33-1) 48.72.47.43, 48 avenue de Bry,94170,Le Perreux sur Marne,
• Jacques Décoret : Restaurant Jacques Decoret, 7 avenue de Gramont, 03200, Vichy, Jacques.decoret@wanadoo.fr , tel : 04 70 97 65 06,
• Gérard Dehaye : Restaurant Elisabeth, 5 Rue du Général de Gaulle, 67730 La Vancelle. Tél : 03 88 57 90 61. www.hotel-elisabeth.fr
• David Faure : Restaurant Aphrodite, 10 Bd Dubouchage 06000 Nice. Tel : 04 93 85 63 53. Site Internet : www.restaurant-aphrodite.com. Particularité : soirées à thème autour de la cuisine " moléculaire "

• Pierre Gagnaire : Restaurants Pierre Gagnaire, Paris ; Gaya, Paris ; Pierre Gagnaire à Tokyo, Tokyo ; Sketch, Londres ; Pierre Gagnaire à Hong Kong, Hong Kong.  Particularité : Pierre Gagnaire ne fait ni Cuisine moléculaire, ni Cuisine Note à Note, ni Constructivisme culinaire ; il fait du Pierre Gagnaire.
• Christèle Gendre : Restaurant Chez Léna et Mimile, 32 rue Tournefort, 75005 Paris, christelegendre@free.fr  ,01 47 07 72 47. Particularité : Cuisine note à note
• Noël Gutrin : Restaurants du Futuroscope, Parc du futuroscope, BP 2000,86130,Jaunay-Clan, ngutrin@futuroscope.fr. Tel : 05 49 49 53 38,
• Akrame Benallal : Restaurant Notaboo, Château des Sept Tours 37330 Courcelles de Touraine (D34)- tél. 02 47 24 69 75 www.7tours.com
• Jean Pierre Jacob ! Hôtel-restaurant "Ombremont"
• Emile Jung ! Restaurant Le crocodile ; Strasbourg
• Jérôme Laurent : Le Cilantro ; 31 Porte de Laure, 13200 Arles ; infocilantro@aol.com, 04 90 18 25 05
• Fabien Lefebvre : L´Octopus, 12 Rue Boieldieu, 34500 Beziers
• Lionel Lévy : Restaurant " une table au sud ", 2 quai du port 13002 Marseille.
• Nicolas Magie de La Cape  (Cenon ; 33)
• Thierry Marx ! Restaurant Château Cordeillanbages, Route des Châteaux 33250 Pauillac, T4marx@aol.com  ou ctarisalos@cordeillanbages.com, tel : 05 56 59 24 24
• Olivier Nasti : Le Chambard, Kaysersberg
• Alain Périllat : Restaurant Atmosphères, Le Bourget du lac. Particularité : propose des écumes, des gelées chaudes.
• Laurent Petit : Restaurant "Le Clos des Sens" à Annecy. Particularité : sert entre autres de l'huile d'olive cryogénisée et aussi la tartiflette déstructurée.
• Michel Rochedy : "Le Chabichou"
• Bruno Viala : B&B Agitateur culinaire, 23 avenue Saint Exupéry, Ozoir la Ferrière. Tel : 06 98 28 61 08. email : vialabruno@gmail.com. Particularité : activité « traiteur » autour des techniques nouvelles.
• Restaurant La Bleuetière, 68 Av des ternes  75017 Paris. Tél 01 44 09 70 07
• Grégoire Rousseau : Restaurant "La Cuisine de Grégoire", rue de la Sagesse, Périgueux
• Marc Veyrat : La Maison de Marc Veyrat 13, vieille route des Pensières
  74290 Veyrier du Lac France Tel. : (33) 4 50 60 24 00/Fax : (33) 4 50 60 23 63 http://www.marcveyrat.fr/francais/INTRO.FLA_content.html
• David Zuddas : L’Auberge de la Charme, 12, rue de la Charme - 21370 Prenois
  Tel : 03.80.35.32.84 - Fax : 03.80.35.34.48
• Samuel Desjobert : Eskis, 11 rue Chavanne, 690001 Lyon. Email: http://www.eskis-restaurant.com, tel : 04 78 27 86 93.
•  

 

And also :

Jean-Pierre Battin, Lycée Hôtelier de Challes les Eaux

 

Germany

• Juan Amador  : Langen , http://www.restaurant-amador.de/
• Ristiano Rienzner, Berlin http://restaurant-remake.de/

 

Australia

• Raymond Capaldi : Richmond, VIC, http://www.fenix.com.au/
• Tetsuya Wakeda, Sidney
• Ryan Clift : Vue de Monde, www.vuedemonde.com.au

 

Belgium :

• Sang-Hoon Degeimbre : Restaurant L’air du temps , doma8325@airdutemps.be , Chaussée de Louvain, 181, 5310 Noville-sur-Méhaigne (Eghezée), 081 81 30 48
• Anthony Delhasse : Hostellerie du Postay, Rue Laurent Mairlot, 22. 4860 Wegnez Pepinster, 087 461 477 Hostellerie.postay@skynet.be

 

Canada

• Dominique and Cindy Duby : Richmond, BC, http://dcduby.com/
• Robert Bragagnolo  : Toronto  http://www.lobbyrestaurant.com/
• Colborne Lane :  Chef Claudio Aprile, 45 Colborne Street, Toronto, Ontario, Canada. www.colbornelane.com.

 

 

Chile

• Rodolfo Guzmán : Restaurant Borago, Vitacura 8369, Santiago, Chile. Phone (562) 224 82 78. email: rodgzn@hotmail.com, webpage: www.borago.cl

 

Spain

• Andoni Luis Aduriz : Restaurant Mugaritz,mugaritz@euskalnet.net (Tabula@hotmail.com) aluisaduriz@mugaritz.com, Otzazulueta BaserriaAldura aldea, 20 zk,  Orereta,20100,Gipuzkoa (Espagne), 943 522 455 ou 943 518 343 http://www.mugaritz.com/
• Ferran et Albert Adria : El Bulli, Cala Montjoi, Ap 3017480, Girona. Particularités : Ferran a dit longtemps faire de la technologie, mais il déclare maintenant ne plus faire de cuisine moléculaire, mais de l’art culinaire.
• Juan Mari Arzak : San Sebastián
• Cesar Hernandez : Tierra Linda, C/ Barbara de Braganza, 2, 28004 Madrid, 91 310 65 48
• Miguel Sánchez Romera : L’Esguard, Passatge de Alzines 16, 08392 Sant Andreu de Llavaneres, Barcelona
• Segio y Javier Torres( they are brothers.  Gastrovac) : El Racó de Can Fabes (/El Rodat (placed in Javea), El Raco de Can Fabes, Sant Joan 6. 08470 Sant Celoni. España
• Javier Andrés : La Sucursal, Instituto Valenciano de Arte Moderno, Avda. Guillem de Castro 118 / 46003 Valencia (Valencia)
• Jordi Vilà : Alkimia, Industria, 79, 08025 Barcelona, http://www.bcninternet.com/es/restaurante_detalle.php?contentid=1169
• Carles Abellan : http://www.comerc24.com/
• Jordi Butrón : Barcelona , http://www.espaisucre.com/

 

USA

• Eric Torralba: Sausalito, CA , http://www.anti-dote.com/
• Shea Gallante  : New York, NY, http://cru-nyc.com/
• David Burke  : New York, NY, http://www.dbdrestaurant.com/
• Paul Liebrandt  : New York, NY, http://www.giltnewyork.com/
• Jose Andres  : Washington, DC, http://www.cafeatlantico.com/miniBar/miniBar.htm
• Richard Blais  : Atlanta, GA , http://www.onemidtownkitchen.com/
• Pino Maffeo : Boston MA, http://www.louisboston.com/
• James George : Hoboken, NJ, http://www.venue-restaurant.com/
• Wylie Dufresne : Wd~50, 50 Clinton Street, New York, NY 10002, http://www.wd-50.com/
• Homaro Cantu : Moto, 945 w. Fulton Market,  Chicago, il 60607, http://www.motorestaurant.com/flash/index.html
• Grant Achantz : Alinea, 1723 North Halsted, Chicago Illinois, 60614 http://www.alinearestaurant.com/
• Will Goldfarb : New York,  goldfarb.will@gmail.com  (212) 941-5405 http://www.nyr4d.com/

 

UK

• Heston Blumenthal : The Fat Duck, High Street, Bray Berkshire  SL6 2AQ. Particularités : un merveilleux cuisinier qui s’est préoccupé des relations avec la physiologie sensorielle.
• Anthony Flinn : Leeds, http://www.anthonysrestaurant.co.uk/
• Tom Aikens : 43 Elystan street, tel.: 020 7584 2003, fax : 020 7584 2201 info@tomaikens.co.uk
• Daniel Clifford : Midsummer House, Cambridge (http://www.midsummerhouse.co.uk/

 

 

Italy

• Ettore Bocchia :http://www.villaserbelloni.com/multilang/cucina_home.cfm?CFID=1798606&CFTOKEN=44415013&CustomerLang=2
• Pietro Leeman : Milan http://www.joia.it/flash.htm
• Davide Scabin : Combal.zero, Piazza Mafalda di Savoia
  10098 Rivoli (Torino)
• Carlo Cracco : Cracco-Pek, Victor Hugo, 4. 20123 Milano
• Enrico Crippa : Piazza Piloa duomo, 4 Piazza Risorgimento, I-2051 Alba +39 01 73 442 800 info@piazzaduomoalba.it

 

Japan

• Koji Shimomura : Roppongi T-CUBE, http://www.koji-shimomura.jp, edition@koji-shimomura.jp, 1F, 3-1-1 Roppongi , Minato-ku, Tokyo 106-0032, tel (81) 3 5549 4562                  

 

Marocco

• Pierre-Olivier Petit : café M et la cuisine centrale de l'hotel Hyatt Regency de Casablanca. Tel :  00 212 6 30 87 747:

 

Portugal

• Victor Hipolito : Verbasco ,Quinta Marinha (Cascais)
• Ljubomir Stanisic : 100 Maneiras (at least this chef has shown interest on molecular gastronomy as far asPaulina Mata, Professora e investigadora do Centro de Química Fina e Biotecnologia da Universidade Nova de Lisboa e INETI, says)

 

Switzerland

• Denis et Clara Martin : Restaurant Denis Martin, rue du Château 2 , 1800,Vevey  (Suisse), chateau2@bluewin.ch , tel : 021 921 12 10/021 921 45 52. Particularité : Le goût par le goût, c’est-à-dire trouver un goût pur en mélangeant 2, 3 éléments
• Astrid et Jean-Yves Drevet : Restaurant La Maison du Prussien, Au Gor du Vauseyon, 2000 Neuchatel info@hotel-prussien.ch

 

Singapour

• Emmanuel Stroobant  : Singapour http://www.saintpierre.com.sg/

 

Urugay

• Esteban Brioso : Mika - cocina de los sentidos, Juan Zorrilla de San Martin 285, Punta Carretas. Montevideo - Uruguay reservas@mika.com.uy  

 

 

 

 

4.3. List of companies where additives, flavour preparations, colorants and hardware can be bought.

 

Please note that I (H. This) am not involved in the companies given below. I do not accept any money from them. This list is given only because I want to contribute to some renewal of culinary activities.

 

 

 

Products	Companies	Use	Do they sell to chefs?
pH reducer
Citric acid (E330)	Cerestar SA Produits Roche Cooper (distributeur DSM Nutritional Products)	pH reducer	No no
Fumaric acid (E297)	Lonza	pH reducer	No
Lactic acid (E270)	Arnaud	pH reducer	Yes
Orthophosphoric acid (E338)	Merck Clevenot	pH reducer	Yes
Calcium citrate (E333)	Merck Clevenot	pH reducer	Yes
Potassium citrate (E332)	Merck Clevenot	pH reducer	Yes
Sodium citrates (E331)	Cerestar SA Merck Clevenot Produits Roche	pH reducer	No No No
Glucono-delta-lactone (E 575)	Roquettes frères	pH reducer	Yes
Calcium lactate (E327)	Arnaud SA Merck Clevenot	pH reducer	Yes No
Sodium lactate (E325)	Arnaud SA Merck Clevenot	pH reducer	Yes No
Charge agent
Polyhdextrose (E 1200)	Arnaud SA	Charge agent	Yes
Modified starch
Adipate of di-starch acetylated (E 1422)	Roquettes frères	Modified starch	Yes
Acetylated starch (E1420)	Roquette frères	Modified starch	Yes
Di starch phosphate (E 1412)	Roquettes frères	Modified starch	Yes
Antioxygen
Ascorbic acid (E300)	BASF Merck Clevenot Pfizer Food Science Produits Roche Cooper	Antioxigen	No No No No Yes
Erythrobic acid (E315)	Pfizer	Antioxygen	No
Calcium ascorbate (E304)	Danisco Ingredients Merck Clevenot Produits Roche	Antioxygen	No No No
Sodium ascorbate (E301)	BASF Merck Clevenot Pfizer Food Science Produits Roche	Antioxygen	No No No
Tartric acid (E334)	VWF Louis François Thiercelin SA	ANtioxygen	Yes yes
Colorant
B-apo-8’-carotenal (E160f)	BASF Produits Roche Cooper	Colorant	No No Yes
b-carotène (E160a)	BASF Produits Roche Cooper	Colorant	No No Yes
Caramels (E150a, b, c, d)	Arnaud Nigay	Colorant	Yes Yes
Miscellaneous	Signatures	colorants	yes
Calcium chloride (E509)	Merck-Clevenot Hoechst	Misc	No No
Sweeteners
Isomalt (E953)	Palatinit	Sweetener	No
Lactitol (E966)	Arnaud	Sweetener	Yes
Sorbitol (E420)	Cerestar Roquette	Sweetener	No yes
Surfactants
Lecithines (E322)	Arnaud Lucas Meyer	Surfactant	Yes No
Karaya gum (E416)	CNI	Surfactant	No
Tara Gum (E 417)	Hoechst	Surfactant	No
Caroub flour (E410)	Arnaud CNI Danisco Rhodia (danisco) SBI	Surfactant	Yes No No No no
Guar flour (E412)	Arnaud CNI Danisco Rhodia (danisco) SBI	Surfactant	No No No No No
Adragant gum (E413)	CNI	Surfactant	No
Arabic gum (E414)	CNI	surfactant	No
Xanthan gum (E415)	Kelco Rhodia (danisco) SBI ISP	Surfactant	No No No yes
Sucroesters (E473)	Stéarinerie Dubois	Surfactant	Yes
Gelling agents
Agar-agar (E406)	CNI Iberagar SA ISP Kalys PCB Futuroscope	Gelling agent	No Yes Yes Yes yes Yes
Calcium alginate (E404)	Iberagar SA Danisco SBI ISP Kalys	Gelling agent	Yes No No Yes yes
Potassium alginate (E402)	Danisco SBI ISP Kalys	Gelling agent	No No Yes yes
Sodium alginate (E 401)	Danisco Kelco SBI Iberagar ISP Kalys PCB Futuroscope	Gelling agent	No No No Yes Yes Yes yes
Carboxymethylcellulose (E466)	Hoechst	Gelling agent	no
Carraghenans (E407)	CNI Danisco SBI Iberagar ISP Kalys PCB	Gelling agent	No No No Yes Yes   yes
Gellan gum (E418)	Kelco ISP	Gelling agent
Pectin (E440)	Danisco SBI	Gelling agent	Yes
Guar gum	ISP		Yes
Tara gum	ISP		Yes
Caroub gum	ISP		Yes
Konjac	ISP		Yes
Arabic gum	ISP		Yes
Adragant gum	ISP PCB		Yes yes
Karaja gum	ISP PCB		Yes yes
Hardware			Yes
Filtration devices	VWR Bioblock	Filtration	Yes yes
Ultrasonic devices	VWR Bioblock	Emulsification	Yes yes
Grinder	VWR Bioblock	Grinding	Yes yes
Centrifugation	VWR Bioblock	Centrifugation	Yes
Thermostat	Bioblock VWR	Low temperature cooking	Yes Yes
pH-metry	Bioblock VWR	Vegetable cooking, etc.	Yes yes
Conductimetry	Bioblock VWR	Emulsion controls	Yes yes
Lyophilisation	Bioblock VWR	Many new dishes	Yes yes
Temperature measurements	Bioblock VWR	Precise production processes	Yes yes
Mixing	Bioblock VWR		Yes yes
Mass measurement	Bioblock VWR	Any precise cooking process	Yes yes
Hardware for liquid nitrogen use	Bioblock VWR Air liquide	Sherbets, ice creams	Yes Yes yes
Solvent evaporator	Bioblock VWR	Production of stocks and brews	Yes yes
Distillation	Bioblock VWR	Recovery of odorant molecules	Yes yes
Flux control	Bioblock VWR	Production of controlled foams and emulsions	Yes yes
Pumps	Fritted	Production of controlled foams and emulsions	Yes
pH paper	VWR Bioblock
Liquid nitrogen	L’Air liquide	Sherbet and ice cream	yes
More generally, almost all hardware sold in books by lab hardware producers can be useful in the kitchen	Bioblock VWR	All culinary processes…and more!
Flavors
Flavors	Thiercelin SA Sevarome Pebeyre Cosmosaromatica René Laurent Taste Development Signature Baube-Aralco Givaudan Sevarome Concept’arôme Selectal		Yes Yes Yes Yes Yes Yes Yes Yes Samples Yes Yes yes
Other interesting products for chefs
Polyphenols	Ferco Société française de distillerie   Diana Ingrédients	Provinols (35 euros/100 g ; 20-1000 g) Apple extracts Wine extract	Yes Yes     Samples Samples
Meat extracts	Diana		Samples
Vegetables extracts	Diana		Samples
Inulin	ISP		Yes
Dextrin	ISP		Yes
Fibers	ISP		yes
Lyophilized cocoa fat	Barry Caillbebaut

 

 

Additifs, matériels, formations et conseils :

Cuisine Innovation,

contact Anne Cazor 

06 11 80 40 45.

Email : cuisineinnovation@cuisine-innovation.fr

 

 Air Liquide :

Pascale Vieuxtemps

Chef de marché Agro-alimentaire/pharmacie 
Tel.: 01 40 94 59 74

E-mail: pascale.vieuxtemps@airliquide.com 

 

Arômes Sélectal :

Selectal@selectal.mc, 3 rue de l’industrie, BP 622                         98013, Monaco cedex. Tel : +377 92 05 75 06                                         

 

Baube-aralco (arômes alimentaires) :

groupe Sevarome-Baube-Aralco, ZI La Marinière, 34 rue Gutenberg, BP 32       91071, Bondoufle cedex                                                                                  

 

Concept' Arôme :

Jean Jacques Obringer concept@conceptarome.fr                                   

 

Cooper (distributeur DSM Nutritional Products) :

 Tel : 01 64 87 20 10

christophe.raffet@cooper.fr

 

Diana Ingrédients :

BP 15, 35560 Antrain. Tel : 02 99 98 40 77. Contact : Alain Fournet, afournet@diana-naturals.com 

 

Ferco :

Quartier Viressac, 07220, Saint Montan. Tel : 04 75 52 57 27    

 

Futuroscope :

Nicolas Krémer, nkremer@futuroscope.fr

 

Iberagar :

Estrada Nacional‚ 10 km 18 ; P-2830-411, Coina , Portugal. Tel : +351 21 210 92 50/+34 914 117 911/+351 21 210 92 55/+ 34 91 562 46 45. Contact : Peter Salling psalling@afina.es or Rafael Vela, rafaelv@afina.pt                                                   

 

ISP, International Speciality Products .

Tel : +33 1 49 90 58 00. Contact Mrs Femia or Mr Olivier                                      

 

Kalys SA :

10, rue du Chemin de fer, Centre d'Affaires Lebas, 59100 Roubais France. info@kalys.comTel : +33 (0)3 20 36 30 36 Fax : +33 (0)3 20 36 31 10

 

Louis François, 106 av Gén Leclerc, 94100, Saint Maur des fossés, 01 49 76 51 80 ou 01 49 76 36 42.

 

Nigay SA

 nigay.sa@wanadoo.fr, ZI de la gare,  La féculerie, BP2 , 42110 Feurs. Tel : 04 77 26 21 33. Contact : Yves Nigay

 

PCB Création :

http://www.pcb-creation.fr

 

Pebeyre                                                                                                                                                                            

 

René Laurent :

107, avenue Franklin Roosevelt, 06117, Le Cannet cedex. Tel : 04 93 69 27 27                   

 

Sevarome :

info@sevarome.com, ZA La Guide, BP8, 43201, Yssingeaux cedex. Tel : 04 71 59 04 78                    

 

Signatures : BP 800-23,13791Aix en Provence cedex 3, tel : 04 42 90 84.C Contact : Frédéric Poitou                     

 

SNIAA (syndicat des fabricants d’arômes) :

sniaa@worldnet.fr, 89 rue du Faubourg Saint-Honoré, 75008, Paris. Tel : 01 52 65 09 65                  

 

Société française de distilleries :

BP 47, 07150 Vallon Pont d’Arc, tel : +33 1 75 88 02 18. Contact David Ageron, d-ageron@france-distilleries.com.

 

Stéarinerie Dubois, tel :+33 1 46 10 07 30. l.halbeisen@stearinerie-dubous.fr

 

Synpa : 41 bis avenue La Tour Maubourg, F75007 Paris (France). Tel +33 1 4062 25 80

 

Taste Development taste@skynet.be          Chaussée de Tubize, 571440, Wauthier-Braine Belgique. Contact : Arnaud de Beukelaer, + 32 2 366 27 47                                                                    

 

Thiercelin Jean-Marie Thiercelin     jmthiercelin@tradimpex-jmthiercelin.fr                                        01 45 93 02 32 ou 01 44 78 96 74            

 

Books
Books for new dishes	Innover avec les ingrédients, 10.000 produits et 1300 fournisseurs (ed. 2005), English/French, De Reynal Béatrice Paperback 236 pp. 22x28.5 2004
Books for a better knowledge of ingredients	Mc Gee, Harold, On Food and Cooking, 1986, Unwin Paperbacks, Mc Gee, Harold, On Food and Cooking, 2004, Scribner, New York
Food Science (advanced)	Food Chemistry, M. Belitz and M. Grosch, Springer Verlag.
Molecular Gastronomy	This, Hervé, Molecular Gastronomy, 2002, Columbia University Press, New York This, Hervé, Kitchen Mysteries, 1993, Columbia University Press, New York This, Hervé and Pierre Gagnaire, Cooking, a quintessential art, , 1993, California University Press, New York This, Hervé, Traité élémentaire de cuisine, 2002, Belin, Paris This, Hervé, La casserole des enfants, 1998, Belin, Paris This, Hervé, Révélations gastronomiques, 1995, Belin, Paris This, Hervé, Construisons un repas, Odile Jacob, Paris This Hervé, Les secrets de la casserole, Belin, Paris This Hervé, Casseroles et éprouvettes, Belin, Paris This Hervé, De la science aux fourneaux, Belin, Paris This Hervé et Pierre Gagnaire, Alchimistes aux fourneaux, Flammarion, Paris Blanc, Raymond, Kurti, Nicholas, This, Hervé, Blanc Mange, 1994, BBC Books, Londres McGee, Harold, The curious Cook, 1990, North Point Press, Gardiner, Anne, Wilson, Sue, The Inquisitive Cook, 1998, with the Exploratorium, Henry Holt and Co, New York Seelig, Tina, The epicurean laboratory, 1991, Freeman and Co, Kurti, Nicholas (ed.), But the crackling is superb, 1988, Adam Hilger, Barham , Peter, The science of cooking, 2001, Springer Verlag, Berlin Wolke, Robert L, What Einstein told to his cook, 2002, Norton, New York Corriher, Shirley, CookWise, 1997., Morrow, New York Viestad, Andreas, Hvordan Koke Vann, Cappelen. Molekylær gastronomi, Thorvald Pedersen, Nyt Nordisk Forlag (Arnold Busck) 2008 (in danish)
Internet sites
Technology transfer	http://www.pierre-gagnaire.com http://www.inicon.net
Information on Molecular Gastronomy	http://www.mli.kvl.dk/foodchem/Molekylaerfiler/MGHThis.pdf
Courses on Modern Gastronomy	http://www.iheggat.com/
Reports of the monthly Séminaires de gastronomie moléculaire	http://www.sfc.fr/ http://www.chefsimon.com http://scienceetgastronomie.com
Syndicat des producteurs d’additifs alimentaires	www.synpa.org
Syndicat national de l’industrie des arômes alimentaires (SNIAA)

 

 

4.4.  If you want to know more about Molecular Gastronomy :

 

• Conferences:

http://w3appli.u-strasbg.fr/canalc2/video.asp?idEvenement=312

http://www.canalu.fr/canalu/chainev2/utls/vHtml/0/programme/63/canalu/affiche/

http://indico.lal.in2p3.fr/conferenceDisplay.py?confId=358

http://webtv.ac-versailles.fr/

http://webtv.ac-versailles.fr/index.php?page=plien01&pagem=menu&ID=334

http://webtv.ac-versailles.fr/index.php?page=plien01&pagem=menu&ID=333

http://webtv.ac-versailles.fr/index.php?page=plien01&pagem=menu&ID=332

http://webtv.ac-versailles.fr/index.php?page=plien01&pagem=menu&ID=331

 

• Some articles in La cuisine collective:

http://www.la-cuisine-collective.fr/dossier/this/articles.asp

 

• Master Class in Molecular Mixology :

http://www.bolscocktails.com/home.asp

 

• http://www.futura-sciences.com/comprendre/c/herve_this.php
• http://www.amabilia.com/contenu/bienmanger/carte_blanche_herve_this_1.html

 

• Also in magazines :

 

-          Science et gastronomie, Pour la Science : http://www.pourlascience.fr

-          La cuisine collective : http://www.la-cuisine-collective.com

-          L’Hôtellerie : http://www.lhotellerie.fr (avec notamment un forum)

-          Cocina Futuro :

 

 

• Recent books :

 

 

Hervé THIS

Entretiens avec Marie-Odile Monchicourt

CONSTRUISONS UN REPAS

 

BELIN • POUR LA SCIENCE

BIBLIOTHÈQUE SCIENTIFIQUE

BELIN •

Hervé This

Hervé This De la science aux fourneaux

De la science aux fourneaux

Par Hervé This

La science peut-elle contribuer aux progrès de la cuisine? Certainement,

puisqu’elle en explore les effets et en révèle les mystères: viandes,

poissons, légumes, sauces, fruits, fromages, gâteaux, meringues,

cocktails, etc. Rien n’échappe à l’analyse… laquelle conduit à des

propositions de rénovation de la pratique culinaire. Chaque geste technique,

chaque transformations des ingrédients, met en oeuvre des réactions

chimiques ou physiques, que décode la discipline scientifique nommée

gastronomie moléculaire. Même la composante artistique gagne à s’allier

avec la science, qui révèle notamment des mécanismes de physiologie

sensorielle.

Cet ouvrage explore les bases de la pratique culinaire. À la clé, il nous fait

découvrir une cuisine encore plus moderne: abstraite, futuriste… qui n’oublie

pas que l’objectif de la cuisine est de rendre les convives heureux!

 

Avec Pierre Gagnaire :

Alchimistes aux fourneaux, Editions Flammarion