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              Does culinary innovation exist?

              Paris

              A conference by Christophe Lavelle - CNRS & Muséum National d'Histoire Naturelle, Paris

              In the early 70s, Gault and Millau intended to bring a new wind in French cuisine by encouraging chefs to opt for a "nouvelle cuisine" for which they erect principles (lighter sauces, shorter cooking, inventiveness highlighted). 20 years later, the "molecular" wave sweeps the kitchen, with the use of new ingredients (mostly hydrocolloids from the food industry) and techniques (foams with the siphon, coction with liquid nitrogen, sous-vide cooking), leading some authors to consider that we entered the era of a "nouvelle nouvelle cuisine". Today, evolution goes on, with the emergence of new trends such as food pairing or note by note cuisine, while new constraints (ecological, ethical) are becoming more and more pressing at the same time. This conference will be an opportunity to review 40 years of evolution of the way we cook and discuss the critical "innovation" issue in the kitchen.

              Who is Christophe Lavelle?

              Christophe Lavelle is a research scientist at the CNRS (French National Center for Scientific Research). Working in the National Museum of Natural History and at the Communication Sciences Institute in Paris, he studies food in its various aspects (physical, chemical, biological, anthropological, technical, artistical); He teaches in many French universities (Universities of Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris, Le Cordon Bleu) and is frequently asked for conferences about food and science for general public or professional audiences, in France and abroad. Author of more than 50 research papers, he also collaborates with several publishers (Lanore, Belin, BPI, CRC Press) on books about culinary art and science. He is a member of several scientific and food societies (including the French Biophysical Society, the American Biophysical Society, the Disciples d'Escoffier Society and the Association for the Study of Food and Society).

              This conference is free. Booking is mandatory.

              This course is now fully booked. Please click on the button below to be added to the waiting list.
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