Science and Cooking. From bio-chemistry to culinary art.

[Antariksh Bothale]

I'm hoping a few of you might be interested in this.

---------- Forwarded message ----------
From: "Siddharth Bhandari" <siddharth....@gmail.com>
Date: Oct 15, 2012 9:59 AM
Subject: Fwd: [Events] REMINDER: Institute Colloquium on October 15, 2012
To: "Antariksh Bothale" <antariks...@gmail.com>

You might find this interesting
Siddharth Bhandari

General Secretary

Metallurgical Engineering & Materials Science

IIT Bombay

+91-9930700382

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From: Public Relation Office <proo...@iitb.ac.in>
Date: Mon, Oct 15, 2012 at 9:41 AM
Subject: [Events] REMINDER: Institute Colloquium on October 15, 2012
To: eve...@iitb.ac.in, sem...@iitb.ac.in


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IIT Bombay is organising an Institute Lecture on Monday, October 15, 2012.
The details are as follows:

Title   :Science and Cooking: from physico-bio-chemistry to
         culinary art

Speaker :Dr. Christophe Lavelle
         Principal Investigator (CNRS)
         National Museum of Natural History
         France

Day & Date  :Monday, October 15, 2012
Time        :5.15 p.m.
Venue       :Main Auditorium, VMCC


All are  invited.
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Abstract: Molecular Gastronomy (MG) is a term coined in 1988 by the
Hungarian Physicist Nicholas Kurti and the french chemist Hervé. This is
an attempt to lay the foundations for a new scientific discipline
dedicated to studying the physical and chemical processes that occur in
regular cooking (as done at home or in a restaurant). It pertains not only
to the mechanisms behind the transformation of ingredients, but also to
the social, artistic and technical components of food preparation and
consumption. In the late 1990s, the term "molecular gastronomy" started to
be used to describe a new style of cooking in which some chefs explored
new possibilities in the kitchen by embracing scientific research,
technological advances in equipment and various ingredients (mostly
hydrocolloids) produced by the commercial food processing industry.
However, this is obviously a misuse since MG was originally intended to
refer only to the scientific investigation of cooking (i.e. to the
production of knowledge), while, as a technique, cooking is intended at
the production of food. It was therefore proposed to call "molecular
cooking" the new culinary trend that used new tools, ingredients and
methods brought by molecular gastronomy researches.

The Speaker will discuss, both molecular gastronomy (the scientific part)
and cooking (the technological part). He will also expose the origins and
aims of MG and show how such an interdisciplinary scientific approach can
indeed help better understand culinary phenomena, and ultimately influence
the way of cooking.

About the Speaker:

Dr. Christophe Lavelle is a principal investigator at the CNRS (French
National Scientific Research Agency) and co-Head of the "Nuclear
Architecture and Dynamics" scientific network (CNRS GDR 3536). His main
studies concern the regulation of gene expression and the biophysical
properties of cells. Passionate about food and the relationship between
science and gastronomy, he teaches molecular gastronomy as well as
biophysics and epigenetics in many French universities (Universities of
Paris VI, Paris VII, Aix-Marseille, Lyon, Lille, Toulouse, SupBioTech
Paris, Sciences Po Paris).



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[Saurabh Mogre]

Enthu.

[Antariksh Bothale]

Great! If you can mail a summary or a few interesting points from the talk on this group, that's be awesome. Thanks :-)

[Saurabh Mogre]

Yeah, sure.