Note by note cooking:

New questions for art, technique and science


Media:  Talk   

Tuesday
April 29, 2014
20:00

Byens Lys
Christiania

Hervé This

French physical chemist who works for the Institut National de la Recherce Agronomique at AgroParisTech. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations). Some of his discoveries include the perfect temperature for cooking an egg and the use of an electrical field to improve the smoking of salmon. Homepage

Christian Balvig Trio

A jazz trio with a lot of dynamics thats tells stories with a touch of balkan and contemporary classical music. Originally composed pieces and improvisations with a broad range of expressions: from complex anarcy to simple raw energy. The trio is composed of Christian Balvig (piano and composition), Adrian Christensen (bass) and Frederik Bülow (drums). Homepage



Molecular gastronomy was created in 1988, as a new scientific discipline, focusing on real dishes, instead of ingredients or industrial processes. Slowly, the program of the discipline changed, but it is now spreading in many research centers and universities in the world. At the beginning of the 80's, in a parallel but separate way, "molecular cooking" was promoted, as a modernization of culinary tools (siphons, rotary evaporators, liquid nitrogen...), and this way of cooking developed tremendously in the culinary world, attracting more and more chefs.


Hervé This, French Chemist and the father of molecular cooking, will argue that this step is now over, as, since 1994, 'note by note cooking' is proposed. This new way of cooking means that the cook forgets about plant tissues (vegetables, fruits) or animal tissues (eggs, meats, fishes), and rather uses pure compounds or new ‘fractions' obtained by fractionation or cracking of tissues. This new way of cooking develops very fast in France, primarily, but also in some other countries, such as Ireland. It will be a major change, with new scientific questions, but also questions of technique (how to make such dishes) and of art : in essence, note by note cooking is the same as making music with a synthesizer... and we know now that electroacoustic music is everywhere. Be ready !


Later, chilled cocktails and Christian’s Balvig trio, playing improvised jazz.


Event organised in cooperation with Institut Français du Danemark.



Entrance to the event is free. No registration is necessary. Doors open at 19:00.






The talk: