What is molecular gastronomy? Can it be used in high-quality science communication? by Erik Fooladi

What is molecular gastronomy?
Can it be used in high-quality science communication?
by
Erik Fooladi
(Volda University College)
Thursday 15th of October 2015
Kristine Bonnevies Hus, University of Oslo
16:15, Bikuben

Pizza will be served from 16:00

The seminar will be in English.

Abstract:
The term molecular gastronomy first appeared in the late 1980´s and has since gained increasing momentum. It has been a source of fascination, development and reorientation within both certain areas of science as well as society. It has also stirred feelings resulting in heated debates amongst both researchers and artisans. Is this a societal movement, is it a scientific discipline, or maybe it is simply a fad? The presentation given will discuss what molecular gastronomy is (or can be) as well as ways to use this phenomenon to communicate an intriguing but yet fairly balanced picture of the nature of science.

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