Herve,
Thanks for the clarification.
John
John Placko
Corporate Chef
Research and Development
Campbell Company of Canada
416 251-1131 ext. 8802
Fax: 416 253-8659
www.cookwithcampbells.ca
www.rethinksoup.ca
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Thanks for the thanks, it means that my post was clear.
Best.
Annonce : les prochains Cours de gastronomie moléculaire se tiendront les 19 et 20 janvier 2009, à AgroParisTech, sur le thème :
« Les précisions culinaires ».
(par « précisions culinaires », on entend dictons, tours de main, trucs, astuces, modes d’emploi, adages, maximes…)
Ces cours sont publics, gratuits, non diplômants (une attestation peut toutefois être délivrée). Les inscriptions se font à :
http://www.agroparistech.fr/-Annonce-Cours-de-gastronomie-.html
Hervé THIS
Directeur
Scientifique de la Fondation Science &
Culture Alimentaire (Académie des sciences)
Membre correspondant de l'Académie d'agriculture de France
Conseiller Scientifique de la revue Pour la Science
Équipe INRA de Gastronomie Moléculaire
Laboratoire de Chimie
__________________________________________
UMR 214 INRA/Institut des sciences et industries du vivant et de
l’environnement (AgroParisTech)
16 rue Claude Bernard, 75005 Paris
tel: +33 (0)1 44 08 72 90
tel : + 33 (0)6 86 49 89 01
Courriel : herve...@paris.inra.fr
Sites :
http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_moleculaire
http://www.inra.fr/fondation_science_culture_alimentaire
http://www.academie-sciences.fr/fondations/FSCA.htm
Cours de gastronomie moléculaire :
http://www.agroparistech.fr/spip.php?rubrique1085
De :
molecular-...@googlegroups.com [mailto:molecular-...@googlegroups.com]
De la part de John Placko
Envoyé : jeudi 14 août 2008
18:00
À :
molecular-...@googlegroups.com
Objet : [MG] Re: Molecular
Gastronomy is not Molecular Cooking
Herve,
Thank you very much for sharing this info with the group.
Regards
John
John Placko
Corporate Chef
Research and Development
Campbell Company of Canada
416 251-1131 ext. 8802
Fax: 416 253-8659
www.cookwithcampbells.ca
www.rethinksoup.ca
I must say that I think to say "cooking is love" is b*s of the highest
order.
Maybe something is missing in translation.
Certainly food will affect the senses and emotions of the diner, hopefully
in a positive way, but that is not love, it is a carefully calculated effect
and an understanding of the physiology of taste. Appealing to some ill
defined emotion is ducking the issue, and simply says that you don't
understand the reason, or the mechanism or the logic of the creation behind
a new dish.
I have known plenty of emotional chefs, and usually the emotion both spoils
the food and makes them hard to work with.
Cranking out 100 covers a night is not love. Making hundreds of identical
plates for a banquet is not love, at least not in any conventional sense.
Escoffier describes the person who cooks as "the operator" and with good
reason. No mention of love.
Love is in part internal: the chef may love their creation or feel their
creation reflects their love, but to other people without that internal
narrative, or with a different internal narrative its just pretension.
Who is this love for? The customer? The creative process? The food and
eating (in the sense of "I love food")? Self love of chef for themselves?
Humanity? A food critic? (I am reminded of the probably apocryphal love
story of a male chef and a female food critic, and a lot of olive oil)
Maybe you mean love in the sense of mother love: that food should conjure
images of nostalgia for childhood comforts, perhaps a favourite dish, or
like Proust's Madeleine recall a moment in time. That seems both limiting
and specific to the individual diner.
Jack
Hi and thanks
For those like Chef Shane who want to move (slightly) toward introducing new coktail, I can tell to go to the site by Bols, because this company invited 20 bartenders two or three years ago, for some « molecular mixology » initiative, and they asked me to make a full day training session in Paris.
All the event was filmed, and part of it is on the site.
In particular, the Welcome Coffee coktail that I invented, and it is alson on Pierre’s site.
But as I said (and I shall answer Jack asap), the main points are love and art, as technique is easy.
Moreover, as molecular cooking is fashionable, it’s over. One should probably move to something else, and this is why I proposed « culinary constructivism », or « note by note cooking », but also non figurative cooking, etc.
best
Annonce : les prochains Cours de gastronomie moléculaire se tiendront les 19 et 20 janvier 2009, à AgroParisTech, sur le thème :
« Les précisions culinaires ».
(par « précisions culinaires », on entend dictons, tours de main, trucs, astuces, modes d’emploi, adages, maximes…)
Ces cours sont publics, gratuits, non diplômants (une attestation peut toutefois être délivrée). Les inscriptions se font à :
http://www.agroparistech.fr/-Annonce-Cours-de-gastronomie-.html
Hervé THIS
Directeur
Scientifique de la Fondation Science & Culture Alimentaire (Académie des
sciences)
Membre correspondant de l'Académie d'agriculture de France
Conseiller Scientifique de la revue Pour la Science
Équipe INRA de Gastronomie Moléculaire
Laboratoire de Chimie
__________________________________________
UMR 214 INRA/Institut des sciences et industries du vivant et de
l’environnement (AgroParisTech)
16 rue Claude Bernard, 75005 Paris
tel: +33 (0)1 44 08 72 90
tel : + 33 (0)6 86 49 89 01
Courriel : herve...@paris.inra.fr
Sites :
http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_moleculaire
http://www.inra.fr/fondation_science_culture_alimentaire
http://www.academie-sciences.fr/fondations/FSCA.htm
Cours de gastronomie moléculaire :
http://www.agroparistech.fr/spip.php?rubrique1085
De :
molecular-...@googlegroups.com
[mailto:molecular-...@googlegroups.com] De la part de Chef Shane
Envoyé : mercredi 20 août
2008 03:16
The technique may be easy for you, but for most of us that is the hard part.
That is what we hope to learn from you and each other.
Btw there is no need to repeat all the previous posts in the thread. Please
truncate the tails of your post to save bandwidth
Jack
I think that is why we are getting such different reactions on the list.
Nathan
This message and any attachments, may contain confidential and/or legally privileged information. If you are not the intended recipient of the message by the original sender, please destroy it. Message and attachments copyright © 2008, all rights reserved. Any unauthorized dissemination, distribution or copying is strictly forbidden
Alberto’s email make me think that I am sending around the world this file, including a list of innovative chefs, i.e. chefs who make molecular cooking, culinary constructivism, note by note cooking, abstract cooking… I am sending regularly this list to journalists, but also about 10 times a day to readers of my books, or participants to my courses, seminars, etc.
I would love to increase the list by adding the names (+details) of interesting places taht you would know.
Please, don’t hesitate to sending me information.
Best.
PS. The list is in the middle of the file, but please use directly a Ctrl+clic under the title « innovative restaurants ».
Annonce : les prochains Cours de gastronomie moléculaire se tiendront les 19 et 20 janvier 2009, à AgroParisTech, sur le thème :
« Les précisions culinaires ».
(par « précisions culinaires », on entend dictons, tours de main, trucs, astuces, modes d’emploi, adages, maximes…)
Ces cours sont publics, gratuits, non diplômants (une attestation peut toutefois être délivrée). Les inscriptions se font à :
http://www.agroparistech.fr/-Annonce-Cours-de-gastronomie-.html
Hervé THIS
Directeur
Scientifique de la Fondation Science &
Culture Alimentaire (Académie des sciences)
Membre correspondant de l'Académie d'agriculture de France
Conseiller Scientifique de la revue Pour la Science
Équipe INRA de Gastronomie Moléculaire
Laboratoire de Chimie
__________________________________________
UMR 214 INRA/Institut des sciences et industries du vivant et de
l’environnement (AgroParisTech)
16 rue Claude Bernard, 75005 Paris
tel: +33 (0)1 44 08 72 90
tel : + 33 (0)6 86 49 89 01
Courriel : herve...@paris.inra.fr
Sites :
http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_moleculaire
http://www.inra.fr/fondation_science_culture_alimentaire
http://www.academie-sciences.fr/fondations/FSCA.htm
Cours de gastronomie moléculaire :
http://www.agroparistech.fr/spip.php?rubrique1085
Thanks Herve for the previous attachment. Great information.
Please add this restaurant to the list for Canada. Claudio is certainly one of Canada's leaders in innovation cuisine.
Colborne Lane- Chef Claudio Aprile
45 Colborne Street, Toronto,
Ontario, Canada
www.colbornelane.com
Regards,
John
John Placko
Corporate Chef
Research and Development
Campbell Company of Canada
416 251-1131 ext. 8802
Fax: 416 253-8659
www.cookwithcampbells.ca
www.rethinksoup.ca
Best
Jack
Someone from the list told me that documents in English are helpful, and it’s true that the innovation that I am giving every month on Pierre Gagnaire’s internet site are not translated. But here is a file.
Best
PS. Thanks to the friends that gave me information about innovative restaurants. The details were added to the list.
---
best
Annonce : les prochains Cours de gastronomie moléculaire se tiendront les 19
et 20 janvier 2009, à AgroParisTech, sur le thème :
« Les précisions culinaires ».
(par « précisions culinaires », on entend dictons, tours de main, trucs,
astuces, modes d’emploi, adages, maximes…)
Ces cours sont publics, gratuits, non diplômants (une attestation peut
toutefois être délivrée). Les inscriptions se font à :
http://www.agroparistech.fr/-Annonce-Cours-de-gastronomie-.html
Hervé THIS
Directeur Scientifique de la Fondation Science & Culture Alimentaire
(Académie des sciences)
Membre correspondant de l'Académie d'agriculture de France
Conseiller Scientifique de la revue Pour la Science
Équipe INRA de Gastronomie Moléculaire
Laboratoire de Chimie
__________________________________________
UMR 214 INRA/Institut des sciences et industries du vivant et de
l’environnement (AgroParisTech)
16 rue Claude Bernard, 75005 Paris
tel: +33 (0)1 44 08 72 90
tel : + 33 (0)6 86 49 89 01
Courriel : herve...@paris.inra.fr
Sites :
http://www.inra.fr/la_science_et_vous/apprendre_experimenter/gastronomie_mol
And yes, "molecular" means "using new ingredients, methods and tools", as I
posted in this group before.
But recently, at the 4th Meeting "Science, art and cooking", that friends
organized in Paris, I was myself surprised when I said in public this,
because... liquid nitrogen, gelling agents... are not about 30 years old for
me!
This is why, at Madrid fusion many years ago, I said that technique was less
interesting than art.
I understood from discussions here that of course technical information is
important to exchange... but also art questions!
This is why I am organizing in November, in Paris, the second meeting on
this topic.
Best regards
PS. For Steve: I don't have your email
PPS For Thorvald : a pleasure to hear from you, for the referees paper, see
section "scientific papers" in the cv.
Essentially when we cook we are replicating the love that is expressed when
cooking for family & friends, but for a price. Chef the oldest
profession, we are employed in food prostitution!
-----Original Message-----
From: molecular-...@googlegroups.com
[mailto:molecular-...@googlegroups.com] On Behalf Of Jack
Sent: 20 August 2008 10:53
To: molecular-...@googlegroups.com
Subject: [MG] Re: Molecular Gastronomy is not Molecular Cooking
So restaurant cooking is pretend love? Surely not.
Jack
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