Institutions

Networks and discussion

• International Workshop on Molecular Gastronomy (IWMG) at Ettore Majorana Center for Scientific Culture in Erice, Siciliy. Until 2001, the workshop was termed “International School of Molecular and Physical Gastronomy” (ISMPG). For those interested Harold McGee has written about the early history of the Erice meetings.
• 1992, 1st meeting
• 1995, 2nd meeting: Sauces or dishes made from them
• 1997, 3rd meeting: Heat in cooking
• 1999, 4th meeting: Food flavors – how to get them, how to distribute them, how to keep them
• 2001, 5th meeting: Textures of Food: How to create them?
• 2004, 6th meeting: Interactions of food and liquids
• The Molecular Gastronomy Discussion List
• INICON – a collaboration financed by the EU (read more here) for the introduction of new technology and molecular gastronomy into restaurants. They also host a forum. They have also recently published a lot on molecular gastronomy, texture and flavour (almost 60 separate pdf’s to download – but unfortunately the site seems to be down now…)

Academia, foundations and seminars in Europe

• INRA Seminars on molecular gastronomy (INICON page, INRA page, reports)
• Molecular gastronomy seminars at Université de Neuchâtel, organized by Marc Heyraud
• The French Culinary Institute has several interesting classes on food technology including ones on sous-vide and hydrocolloids plus a special Harold McGee lecture series
• Food, myths and molecules – course at Lund University, Sweden
• Fundació ALImentació i CiènCIA (aka ALICIA) – in cooperation with Ferran Adria
• The Royal Veterinary and Agricultural University of Denmark
• Department of Restaurant and Culinary Arts (Örebro University, Sweden)
• Food Culture (Volda, Norway)
• The perception and sensory science resources center (Sociedad Española de Ciencias Sensoriales)
• Molekulares kochen – German company offering workshops, courses and events
• Stimulus consulting – Finnish consulting company dealing with innovation and food science
• Cook & chemist – Duth site offering courses on molecular gastronomy
• Ciencia con buen gusto – Spanish site dealing with cooking and popular science, especially directed towards an educational setting
• Weurman Flavour research symposium 2005

Academia, foundations, seminars in America

• The Experimental Cuisine Collective
• Asociacion Argentina de Gastronomia Molecular (they also have a blog)
• Gastronomy lab in Brazil
• Institute of Culinary Education
• Research Chefs Association (Culinology)
• The International Association of Culinary Professionals (check out their blog as well)
• Institute of Food Technologists
• Monell Chemical Senses Center -non-profit independent scientific institute
• Food chemistry course at the Faculty of Agricultural Science, University of British Columbia
• Innova Concept