Ever wanted to know why you like certain foods and not others? The conference hosted by François-Régis Gaudry, which will be broadcast on April 5 at the Chartres cinema, will answer many questions.
Jazz and Olivia Ruiz save cultural week in Eure-et-Loir
How will this conference go?
It will be both delicious and educational. We want to teach viewers how to taste better. Eating is something you do three times a day, no questions asked. We do it to fulfill a physiological need. We often ignore the mechanisms that come into play. The idea is to decipher all the mechanisms of taste with Gabriel Lepousez, a neurobiologist who works for the Pasteur Institute. He is one of the greatest specialists in sensory perception. He will explain to us what is going to happen in our body and our brain. This conference will be interactive. A tasting kit will be distributed to each spectator at the start of the session, including chocolate and spices. We will experiment together. This will be a unique collective session.
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premium Jérôme Bastianelli, from Illiers-Combray, asks the question: what if Marcel Proust had survived?
In taste, there is a part of physiology and subjectivity.
Exactly. There are chemical and objective reactions. We have a tongue, with taste buds that pick up certain flavors. And there are emotions that modify our sensory perceptions. We will taste the chocolate in two different atmospheres, and we will show that the taste is not the same.
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premium Emmanuel Gras followed the Yellow Vests of Chartres in his documentary Un Peuple: “My commitment was to do my job with sincerity”
You also invited a starred chef. What will his role be?
Stéphanie Le Quellec will introduce a mysterious concept called umami. It is the fifth basic flavor, after sweet, sour, bitter and salty. In Japan, children are educated from an early age to recognize umami, while in France, it is very difficult to detect it. We will learn it through a precise method. At the end of this conference, each person who tastes a meat, a tomato, a ham, etc… will be able to identify this flavor which brings a lot of depth. We will do it with a lot of pedagogy. Flavor and knowledge go together. These are two words that come from the same Latin word, sapere.
Conference. Tuesday April 5, at 8 p.m., at the Les Enfants du Paradis cinema, in Chartres. €9.80.
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Remi Bonnet
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