THE ENRICO FERMI YEAR

A TRIBUTE TO THE "ITALIAN NAVIGATOR" FATHER OF THE WEAK FORCES

GALILEO GALILEI FOUNDATION
WORLD FEDERATION OF SCIENTISTS
ETTORE MAJORANA CENTRE FOR SCIENTIFIC CULTURE

GALILEO GALILEI CELEBRATIONS
Four Hundred Years Since the Birth of MODERN SCIENCE

INTERNATIONAL SCHOOL OF MOLECULAR AND PHYSICAL GASTRONOMY «N. KURTI»

5th Workshop:

Textures of food: how to create them

ERICE-SICILY: 5 - 10 May 2001

Sponsored by the:

• Italian Ministry of University, Scientific Research and Technology
• Sicilian Regional Government

PROGRAMME AND LECTURERS

 

Opening sessions

In memory of Nicholas Kurti

• H. This, INRA and Collège de France, Paris, F

   

  Food Feeding and ME (Masticatory Efficiency)

• J. Prinz, The Royal London Hospital, London, UK
• H. BLUMENTHAL, The Fat Duck, Bray, UK

   

  Texture changes during cooking

• P. Barham, University of Bristol, UK
• L. Forbes, London, UK

   

  Texture and flavour

• A. Parker, Firmenich, Gèneva, CH

   

  Texture of Meats I

  Temperature and temperature gradients in meat cooking

• D. Galmiche, Harveys Restaurant, Bristol, UK

   

  Tenderness and juiciness of meats

• H. McGee, Palo Alto, CA, USA
• H. Blumenthal,The Fat Duck, Bray, UK

   

  Texture of Meats II

  Effects of various treatments

• C. Kuhn, Foodline Form, Benneken, NL
• P. Gagnaire, Restaurant Pierre Gagnaire, Paris, F

   

  Experiments and practice

• B. Palma, Università di Palermo, I

   

  Texture of vegetables and fruits I

  Vegetable cooking: which cooking process for which texture?

• U. Palma, Università di Palermo, I
• C. Conticini, La Table d'Anvers, Paris, F

   

  Boiling vegetables: a bad method?

• J. Matricon, University of Paris VI, F
• A.M. De Gennes, Le Boudin Sauvage, Orsay, F

   

  Texture of vegetables and fruits II

  Cooking vegetables in a microwave oven

• H. Richard, ENSIA, Massy, F

   

  Chemical processes

• H. This, INRA and Collège de France, Paris, F

   

  Textured preparations, pastry

  Purées and Mousses

• S. Bruin, Unilever Research Laboratory, Vlardingen, NL

   

  Hachis, and gels

• L. Fisher,University of Bristol, UK

   

  Textures in pastry

• S. Corriher, Atlanta, GA, USA
• F. Blank, Deux Cheminées, Philadelphia, PA, USA

   

  How to get special textures

• D. Kilcast, Leatherhead Food Research Association, Leatherhead, UK

   

PURPOSE OF THE COURSE

The object of this Workshop is to bring together a group of reputable chefs de cuisine and scientists to collectively discuss the science behind the practices carried out in the kitchen. Previous Workshops have been held on the role of emulsions, the effects of cooking methods on food quality and the management of food flavours. The 5th Workshop of the ISMPG N. Kurti will discuss the creation of textures in food. The quotations below, from the writings of two of the founders of culinary Science, express in a nutshell the spirit and the objectives of the School: the emphasis will be on gastronomy rather than nutrition, on domestic and restaurant cooking rather than industry. Participants are encouraged to make use of the kitchen (near the lecture room) which is reasonably well provided with both culinary and scientific equipment.

Jean-Anthelme Brillat Savarin (1755-1826)

" La découverte d'un mets nouveau fait plus pour le bonheur du genre humain que la découverte d'une étoile " (The discovery of a new dish does more for the happiness of the human race than the discovery of a star)

Sir Benjamin Thompson, Count Rumford (1753-1814)

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?"

Nicholas Kurti (1908-1998)

" It is a sad reflection that we know better the temperature inside the stars than inside a soufflé "

APPLICATIONS

Interested candidates should send a letter to the Director of the School:

• Professor Hervé This
  Laboratoire de chimie des interactions moléculaires
  Collège de France
  11, Place Marcelin Berthelot, Paris 75005, France
  Telefax : + 33 1 43 25 18 29
  e-mail: hthis@paris.inra.fr

   

specifying:

i) date and place of birth together with present nationality;
ii) degree and other academic qualifications;
iii) present position and place of work.

 

• PLEASE NOTE
  Participants must arrive in Erice on May 5, not later than 5 p.m.