English
FrançaisMolecular Gastronomy is Not Molecular Cooking: A Demonstration
Molecular Gastronomy is Not Molecular Cooking: A Demonstration
Date: Lundi 29 nov 2010 - 16:45
Place: Physical and Theoratical Chemistry Laboratory
Research programme: History of Science
a Lecture (with experiments) with the participation of Hervé This & Raymond Blanc
Hervé This
Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech, he is the co-creator of the scientific discipline named Molecular Gastronomy.
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Raymond Blanc
The famous French chef Raymond Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.
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