Français
1. Why molecular gastronomy?
For a long time, both scientific and technological work has been devoted to "food", with the difference sometimes being made between these two types of study. For example, in a 1783 article , Antoine-Laurent de Lavoisier (1743-1794) presents the results of his studies into the technique for producing meat broth in this way:
"In 1730, M. Geoffroy submitted a work on the same subject to the Académie des Sciences; but, as his aim was different from mine, we did not meet in either the means or the results. This chemist's aim was to find out, by chemical analysis, the nature of the various nourishing substances, whether animal or vegetable; consequently, in the experiments he carried...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Why molecular gastronomy?
Disciplinary framework
Bibliography
Websites
THIS Hervé, The works of Hervé This: https://sites.google.com/site/travauxdehervethis/
Molecular gastronomy" blog: http://gastronomie-moleculaire.blogspot.fr/
Vive la connaissance" blog:...
Events
Annual molecular gastronomy courses: http://www.agroparistech.fr/Cours-de-gastronomie-moleculaire.html
Discussions at the International Center for Molecular Gastronomy
International Workshops on Molecular Gastronomy
Directory
Organizations – Federations – Associations (non-exhaustive list)
International center – for molecular gastronomy: http://www.agroparistech.fr/-Centre-international-de-.html
Documentation – Training – Seminars (non-exhaustive list)
Monthly molecular gastronomy seminars: every 3rd Monday...
The Ultimate Scientific and Technical Reference
