mercredi 1 mars 2017

Comment intéresser ?

C'est d'abord en anglais, mais je traduis.

Ce matin, je reçois le message suivant, d'une ancienne étudiante (devenue doctorante, donc jeune chercheuse) :

As part of my application I also need to submit a 200-word scientific vulgarized abstract (also in french). As I have some of your books and know that this is something you are very used to doing, I would like to ask whether you have some tips?

Elle soumet en effet une candidature à un prix, et on lui demande de rédiger un texte clair et attrayant. Comment faire  ?

M'interroger me fait beaucoup d'honneur,, mais j'ai réfléchi, et voici ma réponse, d'abord en anglais, puis en français.

About the 200 word piece, I would certainly advise to ask first a question, then show how difficult it is... before giving an answer, plus a moral relief is possible ("catharsis"). Remember also that it shoulb be twice clearer than you think it has to be. Chose your words carefully (a writer is someone who does not find his.her words, so that he/she looks for them and finds better), and include a "magic sentence", ie a sentence that anyone should remember for the rest of his life.

Je propose de commencer par une question, parce que c'est une bonne façon d'inviter nos interlocuteurs à vouloir la réponse. Plus exactement, je propose une question aussi intrigante que possible, du style "Puisque l'estomac digère la viande, et que l'estomac est fait de viande, pourquoi ne se digère-t-il pas lui-même ?".
Evidemment, pour candidater à un prix, il faut que la question soit aussi très forte socialement, et il faut "faire monter la mayonnaise", je veux dire commenter la question pour montrer qu'elle est très importante, et que son exploration était indispensable. Puis, ayant ainsi "roulé des mécaniques", on donne la solution, et si possible avec un soulagement moral, ce qu'Aristote nommait la catharsis. Je ne fais pas la théorie de tout cela, puisque c'est en ligne, dans la Rhétorique (d'Aristote), que je vous invite à lire ou à relire.
J'invite aussi notre jeune amie à être deux fois plus claire qu'elle ne pense devoir l'être, parce que, avec des mots choisis, la pensée est plus juste.
C'est pour cette raison que je lui cite cette phrase : "Un écrivain est quelqu'un qui ne trouve pas ses mots, alors il cherche et il trouve mieux"... mais je ne me souviens plus qui a dit cela ?
Enfin, je lui propose de placer dans son texte une "phrase magique", une phrase mémorable, dont chaque membre du jury doit se souvenir après avoir lu le document.

Est-ce de bon conseil ?

lundi 27 février 2017

Every week...

Every week, I tell you about one professor of the Advanced Studies in Gastronomy (Hautes Etudes du Goût).

This month :


Sylvie Amar:



Former student of “ENSCI Les Ateliers“ (French national school for advanced studies in design), Sylvie Amar opens her design studio in 1997. Very quickly, her sensitivity for the culinary world brings about her first creation, her famous cooking hammer, and a first prestigious collaboration with Pierre Gagnaire. Two founding acts that she has since never stopped to explore and to deepen: the search for functionality supporting creativity and the Chefs’ images.
Strong from her expertise in the world of gastronomy, Sylvie Amar has made design a global support tool, from the creation of objects to the planning of spaces; a support she now extends to consulting in brand identity and strategy.
Having partnered with the most famous suppliers (Pillivuyt, Peugeot PSP, Matfer, Arc International…), the largest hotel and restaurant groups (Accor, Louvre Hotels …), the biggest names of the agri-food industry (Nestlé, Cailler, CCDessert, Mer’Alliance, Nespresso…) as well as the greatest Chefs (Olivier Roellinger, Jean-Michel Lorain, Jean-François Foucher…), she is now in demand internationally, especially by Nousaku, the renown traditional Japanese foundry, that has asked her to create its “arts de la table“ (art of tableware) collection.


-:-:-


Ancienne élève de l’ENSCI Les Ateliers, Sylvie Amar ouvre son studio de design en 1997. Très vite, sa sensibilité à l’univers culinaire la porte vers sa première création, le célèbre marteau de cuisine, et à une première prestigieuse collaboration avec Pierre Gagnaire. Deux actes fondateurs d’une démarche qu’elle ne cesse depuis d’explorer et d’approfondir : la recherche de la fonctionnalité au service de la créativité et de l’image des chefs.
Forte de son expertise du monde de la gastronomie, Sylvie Amar a fait du design un instrument d’accompagnement global, depuis la création d’objets jusqu’à l’aménagement d’espaces ; un accompagnement qu’elle étend désormais au conseil en identité et stratégie de marque.
Devenue partenaire des plus grands fabricants (Pillivuyt, Peugeot PSP, Matfer, Arc international…), des plus grands groupes d’hôtellerie-restauration (Accor, Louvre Hôtels…), des plus grands industriels de l’agro-alimentaire (Nestlé, Cailler, CCDessert, Mer’Alliance, Nespresso…) et des plus grands chefs (Olivier Roellinger, Jean-Michel Lorain, Jean-François Foucher…), elle est aujourd’hui recherchée hors des frontières, notamment par Nousaku, la célèbre maison de fonderie traditionnelle japonaise, qui a fait appel à elle pour créer sa première collection d’arts de la table.

**

mercredi 7 décembre 2016

Paperback

Dear Friends

I am very glad to tell you  that the paperback edition of my book Note-by-Note Cooking is available for sale at Columbia University Press.
The book’s official publication date is December 13, 2016. This is the date when the book should be readily available for purchase.

The webpage for the book is
Anyone who uses the promo code “NOTEBY” to buy the book from this site will receive a 30% discount off the price of the paperback edition of the book.

Indeed Note by Note Cooking is developing in many countries now:
- Denmark is organizing Note by Note Dinners
- in Poland, a chef is now moving his restaurant toward serving Note by Note Cooking (already 3 dishes)
- I was invited first at the World Congress of WCA, then at the World Chef Summit for lectures explaining Note by Note Cooking
- startups are now created to sell products in order to make Note by Note Cooking

Indeed, 2017 should be THE year, finally !

Cheers

dimanche 2 novembre 2014

A lecture in NYC

Live at the French Embassy in NYC :

http://new.livestream.com/frenchembassy/events/3532420

samedi 18 octobre 2014

some data

Today, a question :

My name is xxxx xxxxxx and I am a student at the xxxxxxx, currently I am participating in an Gastronomy project based on you! 
I have done countless amounts of research and I haven't seen much on the way you have grown up, or much on your family.
 I was hoping that you maybe be able to give me some more information about yourself, such as your parents, siblings and your spouse/children! I would extremely appreciate it! Thank you for you time!

And the answer :

Is this information useful? You remember that the "dust of the world" does not exist... if you are smart enough to avoid it. This means that the simple answer to such questions is useless unless I make it "enlightening" (remember Michael Faraday and his "improvement of the mind" sessions).

1. My parents ?
Let's begin by some relatives. In a very remote village of the Vosges forest, called Badonvillers, there is the house of Charles Messier, the astronomer of the king Louis XIV, the comet chaser, after which the catalogs of stars is named (Mxxx, a code name for stellar objets). He was an ancestor of the father of my mother.
The grand father himself was in charge of all salt mines in the east of France, and a very good mathematician. Indeed, one of his relatives was Delsarte, one of the founders of the Bourbaki group. In this same branch of the family, you find Henri Cartier-Bresson, the photographer.
On the other side, the family is between Alsace (hence the name of the "sauce Kientzheim") and Lorraine, a very remote ancestors being This de Brialmont, who was the cousin of Godefroy de Bouillon, a knight who was even "ruler of Jerusalem" (https://en.wikipedia.org/wiki/Godfrey_of_Bouillon).
The Alsace family is dear to my heart, and I even have bought the family house, which was sold after the war.
Why could all this be interesting ?
- it's interesting that someone from a poor family of a remote countryside could become the astronomer of a king: we should favor state mechanisms favoring such things, isn't it?
- salt is a wonderful product, because if you put it on ice, on winter's road, the melting of water is not due to enthalpy, but rather entropy, and this is a very good way to explain the idea of energy
- the Bourbaki was wonderful because they tried to bring mathematics to the ground, and build them on safe basis; and formalism, let's say mathematics, is the basis of sciences of nature
- nobelty is nothing, if not in your mind !
- Alsace is  the most remarkable land for food! The Alsatian are crazy about it, with excellent wines (more and more), very good food (perhaps because of wines), and all this because of land  diversity, but also because it is  between various cultures ; let's get the best from all of them and turn all this into a particular piece of culture.

Now, my mother is the daughter of my grand father and grand mother (no doubt... for the time being), and she was an artist, who taught later at the Beaux-Arts school of Paris. At the home of my parents, we had dinner with interesting people such as Georges Jeanclos (https://fr.wikipedia.org/wiki/Georges_Jeanclos), François Cheng and many others.
My father is an incredible man, very hard worker, and one of the "belles personnes" that I know. I defined the "belles personnes" (beautiful people) as individual who can surprise you each time you discuss with them! An obstetrician, he did some hypnosis, but realized that you could only cure the "symptom", and this is why he moved to psychoanalysis. But all his life (he is still alive and active!), he was interested in young infants, before and after the birth. He showed that babies can smile (which was refused by medicine decades ago ; how is such thing possible?), and he developed centers for taking care of pregnant mothers, and young mothers as well (Maisons vertes), and he also created centres for children psychology (Centre Etienne Marcel). He kows much about etymology and myths, as well. I told you, many interests!

2. Siblings?
One brother, one sister.

3. Spouse ?
She's the best! Beautiful, modest, hard working, intelligent !
She is exceptional because she is as well an endocrinologist, an gynaecologist and one of the very top specialists of breast cancer.
Probably much of my activity is the result of the daily life that we are having together for more than 30 years now. In particular, when you can trust the one with which you live, you are safe for work, you can focus on this instead of loosing your time on girls around, in particular.
But the most important thing is that depending on who you speak daily, your interest can be different. With her, I can avoid the "dust of life" and focus on the marvels of the intellectual life !

4. Children?
I am lucky, because my two sons are wonderful guys, very different in their own ways. They are probably much more intelligent than me, and I am eager to live very long, so that I can admire how they develop professionnally. But there are very good hints !

Now, the main issue is: is all this useful ?
It has to be, and we have to put some intelligence in making it useful. How?
In my book "Let's build a meal", I am trying to answer this question, and I hope that I did not do so bad, but here ?
Alsace is fine, not because of food, but because of an optimistic view of life. And there is a rule in my lab: you have to consider that the bottle is half full, this is politeness.
Salt is wonderful, because if you consider salt from Chypra, you will see small hollow pyramids of golden color. This is a "goal": how to make such salt ? Remember that questions are the promises of answers, and also that the way is more interesting than the goal.
Nobility? True nobility is not in the family, or in the blood, but rather in your mind. When I am looking to myself in the mirror, in the morning, the question is always the same: do I do well? On one wall of the lab, it 's written "Mer isch was mer mocht", an Alsatian sentence for "We are what we do".
Cartier-Bresson? He had this wonderful sentence: what is it all about? Yes, let's always ask this question... which was also said by Ferdinand Foch, a general of the French army... and one ancestor as well.
Spouse, children? It's a big issue to have a family life and a professional life... and I  propose to consider that this is the same for vacations/job. I don't want to separate, and I propose that we have only one life, and all is mixed. Then, let's try to do well in all circumstances, so that any second is exceptional.
And this is how the dust of life does not exist, this is why life is wonderful!

mercredi 24 avril 2013

it will be in French



Finale et Remise des Prix du
Jeu-Concours de Cuisine Note à Note n°1



Le 26 avril 2013, à 14 heures
AgroParisTech, amphithéâtre Tisserand
16 rue Claude Bernard, 75005 Paris


14.00-14.15 : Accueil
14.15-14.30 : La Cuisine note à note et les questions de consisttances et de construction, par Hervé This
14.30-15.00 : Présentation du Chick Corea, par Michel Nave (Meilleur Ouvrier de France, du restaurant Pierre Gagnaire)
15.00-15.13 : Démonstrations par un chef des Etablissements Louis François
15.30-16.30 : Présentations des travaux retenus (par Odile Renaudin et Yolanda Rigault)
16.30-17.00 : Remise des prix








Organisateurs :

Odile Renaudin (redaction@sciencesetgastronomie.com), Yolanda Rigault (yolanda.rigault@wanadoo.fr), Hervé This (herve.this@paris.inra.fr)