On m'interroge à propos de notre prochain atelier de gastronomie moléculaire :

Cher monsieur This,

Je me permets de vous adresser ce courriel afin de vous demander s'il serait possible d'assister à une partie des sessions de "l'International Workshop on Molecular and Physical Gastronomy" (en fonction de mes occupations pendant la semaine). 

Je suis en effet très intéressé par les questions soulevées. 

Cependant, il m'a semblé que le public concerné est essentiellement celui de scientifiques confirmés. Puis-je malgré tout envisager de m'inscrire en tant que passionné ? 

Veuillez également m'excuser pour cette demande un peu tardive.

Et voici ma réponse : 

Le "workshop" est  comme un séminaire de laboratoire, à savoir que chacun peut venir y présenter des résultats scientifiques ou pédagogiques.

C'est en anglais, et il y a des collègues de tous âges. Par exemples, les "collègues plus jeunes"  (https://hervethis.blogspot.com/2019/01/les-collegues-plus-jeunes.html) de mon laboratoire y assisteront.

C'est très amical, et chacun vient quand il peut.

Donc pas de pb pour vous inscrire, mais il me faut des coordonnées comme :

Nom, Prénom (Pr/Dr/Mr/Ms)

Affiliation (état)

Adresse postale

Téléphone :


A noter que le workshop se tiendra avec le programme suivant en salle 31 d'AgroParisTech, centre Claude Bernard, à l'adresse :

16 rue Claude Bernard, 75005 Paris, France.

Bonne journée




Le programme :

International Workshop
on Molecular and Physical Gastronomy

AgroParisTech, 16 rue Claude Bernard, 75006 Paris (France)

Tel: +33 (0)1 44 08 16 61

email :

4-7 June 2019

9 th Meeting (IWMG 09)

Organized by the AgroParisTech-INRA International Centre for Molecular Gastronomy

Flavour through cooking

Director: Hervé This

Organization Committee:

Pr Roisin Burke (Dublin Institute of Technology, Dublin, Ireland), Pr Hervé This (AgroParisTech-Inra), Pr Dan Vodnar (University of Cluj-Napoca, Romania)

Purpose of the Workshop

« La gastronomie est la connaissance raisonnée de tout ce qui se rapporte à l'homme en tant qu'il se nourrit» (Gastronomy is the reasoned knowledge about man's nourishment)

Jean Anthelme Brillat Savarin (1755-1826)

Writing about the application of the chemistry to the art of cookery:

« In what art or science could improvements be made that could more powerfully contribute to increase the comforts and enjoyments of mankind »

Sir Benjamin Thompson, Count Rumford, (1753-1814)

« Molecular gastronomy is the scientific activity consisting in looking for the mechanisms of phenomena occurring during dishes preparation and consumption

Hervé This and Nicholas Kurti, (1988)

The above quotations from the writings of two founders of culinary science express in a nutshell the spirit and the objectives of the Workshop: the emphasis will be on gastronomy (i.e. knowledge) rather than nutrition, on domestic and restaurant cooking rather than industry.

The object of this workshop will be to bring together a group of scientists to discuss collectively the science behind the practices carried out in the kitchen, what was called “molecular and physical gastronomy” in 1988.

Previous workshops have been held on the role of emulsions, the effects of cooking methods on food quality and the management of food flavours. The 9th IWMG will focus on “Flavour through cooking”.

May we also point out that, as the name IWMG indicates, this is a workshop and that participants are encouraged to make use of the laboratory (near the lecture room) which is reasonably well provided with both culinary and scientific equipment.

In memoriam Nicholas Kurti (1908-1998)

Nicholas Kurti was born in Budapest (Hungary), 14 May 1908, and educated there in the same Gymnasium as Edward Teller and other famous scientists... Typical of his early years in Budapest was his desire to study music. But as a result of anti-Jewish laws, he had to study in Paris first and then in Berlin. There he worked for a doctorate under Franz Eugen Simon. The two men became close collaborators, but -both being Jewish- they prudently decamped upon the rise of Hitler, finding refuge at the Clarendon Laboratory in Oxford (1933-1940).

There they followed their research in magnetism and low temperature physics, but, at the outbreak of war, they worked on the atomic bomb project (they were not regarded as sufficiently secure to participate to radar studies). Back at the Clarendon in 1945, Nicholas Kurti and Simon used magnetism to obtain the lowest possible temperatures. They invented the nuclear adiabatic demagnetization method in 1956.

Nicholas Kurti did not stand at that point. As he was rising to professorship of physics in Oxford, to fellowship of Brasenose College (he was also visiting professor in many universities all around the world, member or head of more than 20 scientific committees or organization, where he brought his clear point of view), he worked on history of science, science policy, applications of thermodynamics to energy. Obviously he received many honours appropriate to such a tremendous amount of work and care: he was member of a dozen academies and he got prizes as the Holweck Prize (British and French Physical Societies), the Fritz London Award, the Hughes Medal...

Then, after the 1970’s, he became interested in what Hervé This and himself called Molecular Gastronomy (1988).

He never gave explicit advices. Except one : « Let us have simple experiments ».

« It is a sad reflection that we know better the temperature inside the stars than inside a soufflé ». (Nicholas Kurti)


Tuesday June 4th

Arrival in Paris by 18.00h at the latest (if possible).

Cremant gathering at AgroParisTech (Hervé This office)

Possibility of dinner together near AgroParisTech.

Wednesday June 5th

Welcome coffee/tea 9.00h, Room 30, AgroParisTech, 16 rue Claude Bernard, 75005 Paris

9.30h: Opening session

In memoriam Nicholas Kurti, Introduction, by Hervé This

Roisin Burke: The workshop: how, when, who...

Dan Vodnar : Recording and dissemination of outcomes

10.00-11.00h: Session 1

Additions of flavours to ingredients, question of bioactivity I

11.00-12.00 : Session 2

Additions of flavours to ingredients, question of bioactivity II

12.00-14.00h: Participants continue their discussions during lunch nearby.

14.00h-15.00h: Session 3

Loss of compounds, creation new flavours, trapping, inclusions, complexes I

15.00-15.30 : Coffee/tea break

15.30-17.00h: Session 4

Loss of compounds, creation new flavours, trapping, inclusions, complexes II

19.30h: All together dinner

Thursday June 6th

09.00h : Welcome Tea/Coffee

09.30h-10.30h: Session 5

Changes in flavour through processing conditions I

10.30-11.00h: Coffee break

11.00-13.00h: Session 6

Changes in flavour through processing conditions II

13.00-14.00h: Participants continue their discussions during lunch nearby.

14.00h-15.00h: Session 7

Applications to cooking: why, how?

15.00h-15.30h Coffee/Tea

15.30h-17.00h : Session 8

Processes for application (3D, 4D, Increased sensory experiences, NbN)

19.30h: All together dinner,

Friday June 7th

09.15h-10.30h: Session 8

Application of molecular and physical gastronomy to education

10.30h-11.00h : Coffee break

11.00h-12.00h: Conclusion and perspectives

12.00h-14.00h : Participants continue their discussions during lunch nearby.

The Final Event of the 7th International Contest for Note by Note Cooking will take place in the afternoon, from 14.00h to 17.00h, in Amphitheater Risler, at AgroParisTech.

A list of hotels nearby


Publier un commentaire