Hervé This, vo Kientza 

Information, contact: 


Groupe de gastronomie moléculaire, Equipe GePro, UMR 0782 SayFood, AgroParisTech-Inrae

22 place de l’agronomie, 91120 Palaiseau

Tel : 01 89 10 11 79 ou 01 89 10 00 00 (standard)

Email : herve.this@agroparistech.fr 


Site : https://sites.google.com/site/travauxdehervethis/

Blog : https://hervethis.blogspot.com/

Some activities: https://sites.google.com/d/1LMxvinCOK-LwNLK0kgEJPMAlK8unVgaE/p/1r5zj8ju575E6u7d1J8EeY6hNdDXaTcbs/edit

A scientific journal: https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/international-journal-of-molecular-and-physical-gastronomy

A recent lecture: https://www.institutdefrance.fr/les-conferences/regards-sur-la-culture-gastronomique-francaise/


And for the AgroParisTech-INRAE International Centre for Molecular and Physical Gastronomy : https://icmpg.hub.inrae.fr




Molecular and Physical Gastronomy (science) and its various applications

 Important observation : Molecular Gastronomy is science, not cooking !!!!!! Please use the right words : Gastronomy is knowledge, but Cooking is cooking.

http://video.aol.ca/video-detail/gourmets-diary-of-a-foodie-inventors-herv-this/2968906490/?icid=VIDURVHOV04

1.      Research done by the INRA Team of Molecular Gastronomy (UMR 0782 INRAE AgroParisTech)

2.      Works done by the Foundation Science & Culture Alimentaire

3. Works done within the International Centre of Molecular and Physical Gastronomy

4.      The diffusion initiatives

4.1.   Conférences announced on the INRA internet site,

4.2.   INRAE monthly Seminars of Molecular gastronomy

4.3.   Courses on  Molecular Gastronomy

4.4.   The monthly invention given to Pierre Gagnaire (technology application)

4.5.   Workshops of Molecular Gastronomy

4.6.   The Club 05 of  Molecular Gastronomy

4.7.   The Institute for Advanced Studies in Gastronomy

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

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

5.      Annexes

5.1.   Prehistory and history of Molecular Gastronomy

5.2.   Some restaurants where you can eat Molecular Cooking

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

5.4.   More about all that

 

 

 

 

 

Molecular and Physical Gastronomy is a scientific discipline that was created in 1988 in the gap between food science, that care mostly of the composition and the properties of food ingredients, and the science of food processes, that studied primarily industrial processes (there was nothing about soufflés, béarnaise, coq au vin, etc. that billions of people cook daily !).

It’s scientific programme is today:

·                    Explore (scientifically) the social component of cooking

·                    Explore (scientifically) the art component of cooking

·                    Explore the technical component of cooking (definitions and culinary precisions)

 


Some works currently done at the lab (this is a list, for the rationale, see the Rapport d’activité)

 

Ordinary science :

·                    Vegetable stock formation

·                    The variations in color of green vegetables during cooking (Juan Valverde)

·                    Cooking wines (Robert Méric)

·                    Meat stocks (Robert Méric)

·                    Safron color during cooking (Juan Valverde, Jean-Baptiste Sauvet)

·                    Onions in sauces (Audrey Tardieu)

·                    Foaming

·                    Marinade (Laurent Vincent)

·                    Flambage (Jérôme Klingenfus)

·                    Molecular transferts in potato tissues  (Rachel Edouard-Stuart, Anne Matignon)

·                    More.

Conceptual questions :

·                    NMR studies of gels

·                    Modelling the mass transfers from animal and plant tissues (Hervé This)

·                    Complex Disperse Systems Modelling (H. This)

·                    More.

Applications:

·                    Science education (Hervé This and Marie-Claude Feore)

·                    Ateliers expérimentaux du goût (Hervé This and Marie Claude Féore)

·                    More.

 

Our tools

NMR spectroscopy  (300 MHz)

UV-visible spectroscopy

Infrared spectroscopy

Front-Face Fluorescence

Capillary Electrophoresis

GC/MS

SDS/PAGE

HPLC

HPLS/MS

Microscopy (optical, fluorescence)

Colorimetry

Viscosimetry

Texture Analysis

Thermometry

Gravimetry

 

FT-ICP-MS

 

 

 

 

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

 

 

 

 

 

 

 

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 INRAE 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:  Lycée Guillaume Tirel,  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

Application : icmg@agroparistech.fr

Animation :

Hervé THIS,  INRAE Team of Gastronomie moléculaire, UMR 0782 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: icmg@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:

 

More precisely, the audience will learn:

 

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

Among the goals, it will be shown:

More specifically:

 

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:

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

More specifically, it will be shown   :

 

3. Practical information :

• Place :

All courses are given at AgroParisTech, in Paris.

• Agenda :

For the year 2008, the agenda will be :

 

 

Each Course is one day long, as in:

 

                               

 

Applications :

Please apply to: icmg@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

 

 

 

 

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

 

In France :

 

And also :

Jean-Pierre Battin, Lycée Hôtelier de Challes les Eaux

 

Germany

 

Australia

 

Belgium :

 

Canada

 

 

Chile

 

Spain

 

USA

 

UK

 

 

Italy

 

Japan

 

Marocco

 

Portugal

 

Switzerland

 

Singapour

 

Urugay

 

 

 

 

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.

 

 

 

 

 

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            

 

 

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