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.
Update: Download the symposium booklet from this link GSC-booklet-4.pdf.
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
Chair: 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 Chefs, Scientists, Education: Gastronomy as a teaching and learning tool
Pia Sörensen (Harvard)
14.45-15.15 Intriguing refreshments
Chair: Pia Sörensen
15.15-15.55 Social equality through taste and food
Tamas David-Barret (Oxford) & Francesco Impallomeni (Copenhagen).
16.00-16.30 Holistic Cuisine – when culinary arts extend beyond the plate
Rasmus Munk & Louise Beck Brønnum (Copenhagen)
1. Coffee roasting and tasting (Francesco Impallomeni, Nordhavn Coffee Roasters)
2. The taste of Alchemist (Rasmus Munk, Alchemist)
3. Exploring physical origins of culinary foam (Mai Nguyen & Kezi Cheng, 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
Chair: Anne McBride
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 Vinther Schmidt (Copenhagen) & Peter Lionet Faxholm
Chair: Michael Bom Frøst
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
Chair: Mikael Schneider
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 Quality science – how food can reshape the modern scientific approach
Tommaso Sarti (Copenhagen)
15.45-16.25 Public understanding of science via food and taste
Pia Sörensen (Harvard) & Ole G. Mouritsen (Copenhagen)
16.30 End of symposium