En savoir plus

13 th International Workshop on Molecular and Physical Gastronomy
(IWMPG 13)
 
AgroParisTech, 22 place de l’agronomie, 91120 Palaiseau (France), Room B3.43
email:  icmg@agroparistech.fr

16-17 May 2024

Organized by:
AgroParisTech-INRAE International Centre for Molecular Gastronomy
Under the patronage of  the Académie d’agriculture de France

 Consistencies and Textures

For physical attendance :
Campus Agro Paris-Saclay, 22 place de l’agronomie, 91120 Palaiseau (France).  
Room B3.43
For connection:
For the 16th: https://agroparistech-fr.zoom.us/j/91701903398?pwd=dnp5aVI2a3g4QXNIdnZ2N3U1Q21Hdz09
For the 17th: https://agroparistech-fr.zoom.us/j/99386860807?pwd=eDdSQjcxLytTVHpEMWFlZkp5Tmg4dz09

Organization Committee:
Róisín Burke (Technological University Dublin, Ireland), Alan Kelly (University College Cork, Ireland), Christophe Lavelle (CNRS/MNHN, France), Hervé This vo Kientza (AgroParisTech-INRAE, France), Dan Vodnar (UAVSM 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 exploring 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 Molecular and Physical Gastronomy express in a nutshell the spirit and the objectives of the Workshop: the emphasis will be on gastronomy 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 is a workshop?
The Oxford English Dictionary defines a workshop as “a meeting at which a group of people engage in intensive discussion and activity on a particular subject or project”.
Workshops, similar to seminars, are usually much smaller than conferences – a workshop can be an element of the conference structure.
Workshops typically tend to be:
    • Interactive
    • Educational
    • Conversational
May we also point out that, as the name IWMPG « N. Kurti » indicates, this is a workshop and that participants are encouraged to show experiments.

Talks should never been more than 30 min, so that discussion is promoted (of course, one can have more slides in order to be ready for the discussion).
The primary goal is not to make speeches, but to give the information that can make a basis for active discussion in all scientific directions: materials and methods, results, interpretations, consequences, scientific strategy.

Also, as workshops are more informal than conferences, we could keep the  visio links open during the break and lunches, so that discussions can go on, and one  could discuss other questions than suspensions during such times.

Mind that the texts from some talks can be submitted as manuscripts for proceedings in the International Journal of Molecular and Physical Gastronomy (https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/journal-of-molecular-and-physical-gastronomy).  
Schedule