Flavour and the New Nordic Cuisine: A seminar to celebrate the launch of BioMed Central’s new scientific journal Flavour
07 Mar 2012
BioMed Central cordially invites you to stimulate your senses, take a look at the science behind the food we eat and find out how flavour shapes our world at the launch of our new scientific journal Flavour.
Taste food from the ground-breaking restaurant Noma;
Sample the latest delights emerging from the ground-breaking number one restaurant in the world, Noma and the Nordic Food Lab as part of the New Nordic Cuisine, including seaweed ice-cream!
Interview three prominent figures in molecular gastronomy;
• Per Møller, Associate Professor of Sensory Science, University of Copenhagen and Editor-in-Chief of Flavour - providing an introduction to the journal Flavour and the difference between taste and flavour.
• Ole Mouritsen, Author of Sushi and Professor of Biophysics at the University of Southern Denmark - sharing his findings on the nutritional and flavour properties of seaweeds
• Lars Williams, Head of Research at Noma and the Nordic Food Lab - introducing the new foods and flavourings from Noma and the New Nordic Cuisine.
Hear more about the new journal Flavour;
Flavour reflects the growing interest in molecular gastronomy and the science behind the food we eat. The journal will create a shared forum for the publication of evidence-based research that will make it accessible not only to researchers but also the wider community of chefs, policy makers and the public.
BioMed Central have partnered with the London Gastronomy Seminars and the University of London’s Centre for the Study of the Senses to celebrate the journal launch by hosting this exciting seminar - Flavour and the New Nordic Cuisine – which will be held on March 28th 2012 from 18:30 – 20:00 at Senate House, University of London.
A limited number of press passes are available. Please contact Rebecca Fairbairn at Rebecca.Fairbairn@biomedcentral.com or on +44 (0) 20 3192 2433 to confirm your attendance or for further details, including speaker profiles, soon-to-be published Flavour articles and to pre-arrange interviews.