[Conference] A Story of Science and Cooking for the Future / 23 November - Dublin

What does science have to do with gastronomy? What are the links between French and Irish cuisines?


Free event but registration essential: https://www.eventbrite.ie/e/the-tree-of-knowledge-growth-through-cooking-tickets-19282140401

Dr Hervé This, Director of the International Centre for Molecular Gastronomy AgroParisTech-INRA, will be speaking along with three other French and Irish experts: Prof Marc de Ferrière Le Vayer, Prof Stephen Mennell and Dr Mairtin Mc ConIomaire.

  • Prof Marc de Ferrière le Vayer (Chaire Unesco Tours) :
    "Food as a culture" - Marc will explain how food can be seen as an element of cultural heritage for populations and as such, an element of their identity: seeing food through culture is not only a way of defending practices and recipes but also defending food production, knowledge and skills.
  • Prof. Stephen Mennell (UCD/RIA) : “All manners of food: "How French haute cuisine conquered the world’
    Stephen Mennell will revisit his prize-winning book All Manners of Food, reflecting on how France acquired leadership of the culinary world, and on some of the developments in gastronomy over the last three decades.
  • Dr Mairtin Mc ConIomaire (DIT): “The influence of French Haute Cuisine on the development of Dublin Restaurants”


Event organised by the Embassy of France and the Dublin Institute of Technology, in association with Higher Education Authority and Campus France

Published on 01/07/2016

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