|
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, 1969
|
|
|
1980
|
First experiments by Hervé This (23 March 1980)
|
|
|
|
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 : http://eduscol.education.fr/D0189/dossier_national_nutrition.htm
|
|
|
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
|
|
