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              Fermented foods: for taste… and health? by Christophe Lavelle

              Le Cordon Bleu conferences: A taste for knowledge

              Fermented foods: for taste… and health?

              The popularity of fermented foods is on the rise. Even if the traditional bread/cheese/wine trio (to which beer and charcuterie could be added to make a quintet) has, for a long time, been a cornerstone of our gastronomy, “homemade” fermentations have become much more diversified, particularly drinks (kefir, kombucha) and lacto-fermented vegetables. What is the reason behind this craze? What are the virtues (taste? health? ecology?) of fermentation? These are the questions we will examine.

              Our expert: Christophe Lavelle

              Christophe Lavelle is a researcher at the CNRS, linked to the Natural History Museum in Paris, an associate of the ISCC Food, Risk and Health Division, and a member of the FOOD 2.0 LAB. He is interested in the many facets of food (physical, chemical, biological, anthropological, technical and artistic). He teaches in numerous higher education establishments (Universities including Paris VI, Paris VII, Cergy-Pontoise, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech Paris), gives conferences to the general public and to food industry professionals, in France and abroad, and regularly teaches at the Institute as part of Le Cordon Bleu - Hautes Études du Goût programme. Author of around fifty research papers, he is also co-author of several works, including Science culinaire (Belin, 2014) and Toute la chimie qu'il faut savoir pour devenir un chef (Flammarion 2017).

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