by Martin Lersch
/ January 22nd, 2007
Here’s some of the upcoming molecular gastronomy events. The field is really exploding and this list is far from complete. Feel free to add other events in the comments section.
The Euro Food Chem XIV takes place in Paris from August 29th to 31st 2007. One of the topics is “Molecular Gastronomy: objectives, development, international collaboration” and a discussion will be lead by Hervé This and J. Ventenas Barroso on the 1st day of the congress in the afternoon.
On Friday March 16th, 2007 there will be a seminar in Belgium (a follow up to their last seminar) entitled “A world of Pinot Noir”. It’s a co-organized by food for design and the The Contemporary Flemish Wine Institute.
On Wednesday March 26th, 2007 Peter Barham talks about “Molecular Gastronomy: What is it and Why Should a Physicist Care?” at a physics colloquim at Washington University in St. Louis.
Not to forget, there is also the monthly INRA seminar (new + old page) in Paris (third Thursday of every month, from 4-6 pm). The reports from each seminar can be found here (last addition is from October 2005 though).
On April 10th, 2007, Hervé This will speak at The New York Academy of Sciences. He will discuss “how a scientific understanding of the chemical processes of cooking and the physiology of flavor can inform the culinary experience at various levels”. BTW, you can take a look at Hervé This’ complete conference itinery here.
Filed under: molecular gastronomy