Christophe Lavelle
Some start with culinary arts and move on to science, while others do the opposite, starting with science to better understand gastronomy. It could be argued that one direction is an uphill battle while as the other is a downhill breeze. In any case, if Christophe Lavelle had not addressed the issue, we would certainly not have had the opportunity, during a symposium in Cerisy organized by him, to launch the debate on Grimod de la Reynière and Brillat-Savarin.
Bio
Christophe Lavelle is a researcher at the CNRS and the National Museum of Natural History in Paris. A specialist in food, he teaches anthropology and physical chemistry at numerous universities and schools and regularly gives lectures to the general public and professionals (chefs, trainers, engineers). He is also co-director of the Sorbonne University FOOD Initiative and a trainer at the INSPE for cooking teachers. Often sought after by the media for his culinary expertise, he is co-author of some fifteen books, including “Je mange donc je suis. Petit dictionnaire curieux de l'alimentation” (Editions du MNHN, 2019), “Molecules: Science on Your Plate” (Les Ateliers d'Argol, 2021), “From Plate to Brain: Neurogastronomic Cooking” (Les ateliers d'argol, 2023) and, most recently, “Discovering Georgian Wines” (Editions Apogée, 2023). He also answers questions from the general public on https://www.mnhn.fr/fr/l-alimentation-en-questions.
Contact
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