Christophe Lavelle: Basic Principles of Molecular Gastronomy

Molecular Gastronomy is a scientific discipline dedicated to studying the mechanisms behind the preparation and consumption of food. It became mostly popular in the late 1990s when some chefs started to explore new possibilities in the kitchen by jointly using new ingredients (mainly hydrocolloids from food industry), new techniques and tools (cryocooking, sous-vide cooking, siphon,…) and the results of scientific research (as a basis for inspiration), hence creating a new culinary trend called "molecular cooking", who in turn also inspired "molecular mixology" as a new way to prepare and serve cocktails. During these workshops, the basic principles of molecular gastronomy/cooking/mixology will be exposed to show how science can help better understand culinary phenomena and ultimately influence artistic practices.

Christophe Lavelle has a master degree in Physics and a Ph.D. in molecular biology. As a research scientist at the CNRS (French National Center for Scientific Research) in Paris, he works in two labs: one at the National Museum of Natural History, dedicated to the biophysical properties of living matter; the other one at the Communication Science Institute, dedicated to food studies. He teaches biophysics, epigenetics and food art and science in many universities and professional schools (including Pierre et Marie Curie University, Sorbonne University, Le Cordon Bleu Schools) and is frequently asked for conferences for general public or professional audiences. He is also responsible for the scientific training of cooking teachers at the national level. He is the author of more than 50 research papers and book chapters and co-authored several scholar and professionnal books on cooking skills and technology. He is a member of several scientific and food societies (including the French Biophysical Society, the American Biophysical Society the Disciples d'Escoffier Society and the Association for the Study of Food and Society).