Re-Release! Chemistry AND Cooking: Christophe Lavelle on molecular gastronomy

For some inspiring summer listening we are re-sharing some of our favorite episodes on the power of science and chemistry. This is a special episode on chemistry AND cooking with Christophe Lavelle, an expert in molecular gastronomy. And stay tuned for our next season featuring our customers and partners starting in September! ----------Chemistry is everywhere and cooking is no exception! In this podcast, Ilham joins Christophe Lavelle  –  one of the foremost experts on molecular gastronomy  – in the kitchen to learn about the chemistry of cooking, molecular gastronomy, how cooking is both an art and a science, and even how to make caramel foam with bicarbonate of soda and liquid nitrogen! Christophe Lavelle is a biophysicist, an epigeneticist and one of the foremost experts on the chemistry of cooking, or molecular gastronomy. His research focuses on the regulation of gene expression and the biophysical properties of macromolecules… including the ones you eat! He is a researcher at the Centre national de la recherche scientifique (CNRS), co-founder of the Food 2.0 LAB and runs a lab at the National Museum of Natural History in Paris.  He also teaches in many universities and establishments throughout Paris including the famous Le Cordon Bleu. For additional details about the podcast, show notes, and access to resources mentioned during the show, please visit https://www.syensqo.com/en/podcast

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