The last couple of decades have witnessed an increasing interaction between chefs and scientists, fueling new trends in both cooking and in the sciences.
This two-day topical symposium brings together chefs, scientists, students, and culinary entrepreneurs to discuss in an informal and creative atmosphere matters of mutual interest with the aim of further cross-fertilization and developing new ideas for future and collaborative work. A particular emphasis will be on communication and public outreach.
The symposium will include workshops with gastronomic and gastrophysical demonstrations and experimentation. The format will include both invited speakers and selected, contributed presentations.
Here you can register for the programme June 13, and here for the programme June 14. Please note you have to register separately for each of the days.
Particpation is free of charge - however, please note there is a ’no-show fee’ of DKK 250.
Date: June 13, 2018
Venue: University of Copenhagen, Frederiksberg Campus, Thorvaldsensvej 40, Auditorium A2-81.01
13.00-13.15 Welcome: Scope of the symposium
Pia Sörensen, Roberto Flore, and Ole G. Mouritsen
13.15-13.55 The new role of the chef in the 21st century
Anne McBride (New York) & Roberto Flore (Copenhagen)
14.00-14.40 A chemist’s role in the culinary world
Anu Hopia (Turku) [to be confirmed]
14.45-15.15 Intriguing refreshments
15.15-15.55 Social equality through taste and food
Tamas David-Barret (Oxford) & Francesco Impallomeni (Copenhagen)
16.00-16.15 Science and cooking-program at Harvard
Pia Sörensen (Harvard)
16.15-16.30 Holistic Cuisine – when culinary arts extend beyond the plate
Rasmus Munk (Copenhagen)
1. Coffee roasting and tasting (Francesco Impallomeni, Nordhavn Coffee
2. The taste of Alchemist (Rasmus Munk, Alchemist)
3. The science of emulsions and foams (Mai Nguyen, Harvard)
18.00 End of first day
Date: June 14, 2018
Venue: University of Copenhagen, Frederiksberg Campus, Bülowsvej 17, Auditorium A1-01.01
8.30-9.00 Coffee, tea, and rolls
9.00-9.40 Teaching chefs in a gastrolab setting
Rachel Edward-Stuart (London) & Morten Christensen (Odense)
9.45-10.10 Gastrophysics and gastronomy of squid: as case study
Charlotte Vinter Schmidt (Copenhagen) & Peter Lionet Faxholm
10.45-11.25 How do gastrophysicists work?
Jozef Youssef (London) & Mathias Porsmose Clausen (Odense)
11.30-12.10 The science of tempeh and sous-vide of meat
Bernat Guixer (Girona) & Jorge Ruiz Carrascal (Extremadura)
12.15-12.30 Whisky – a topic for research, teaching, and outreach
Jens Risbo (Copenhagen)
12.30-13.45 An experimental lunch
13.45-14.25 Soft matter physics meet the culinary arts: from polymers to jellyfish
Thomas Vilgis (Mainz) & Mie Thorborg (Odense)
14.30-15.10 Short talks
15.45-16.25 Public understanding of science via food and taste
Pia Sörensen (Harvard) & Ole G. Mouritsen (Copenhagen)
16.30 End of symposium