{"id":119,"date":"2011-03-11T00:00:00","date_gmt":"2011-03-10T23:00:00","guid":{"rendered":"http:\/\/anima-science.fr\/site\/2011\/03\/11\/11-03-2011-chimie-gastronomie-et-compagnie\/"},"modified":"2018-01-12T14:06:36","modified_gmt":"2018-01-12T13:06:36","slug":"11-03-2011-chimie-gastronomie-et-compagnie","status":"publish","type":"post","link":"https:\/\/anima-science.fr\/site\/2011\/03\/11\/11-03-2011-chimie-gastronomie-et-compagnie\/","title":{"rendered":"11\/03\/2011 &#8211; Chimie, gastronomie et compagnie"},"content":{"rendered":"<p><img loading=\"lazy\" class=\" alignright size-full wp-image-12\" src=\"http:\/\/anima-science.fr\/site\/wp-content\/uploads\/2009\/03\/Lacq-Odyssee.gif\" alt=\"Lacq-Odyss\u00e9e, CCSTI des Pays de l'Adour\" align=\"right\" width=\"162\" height=\"118\" \/>En collaboration avec <a href=\"http:\/\/lacqodyssee.fr\">Lacq-Odyss\u00e9e<\/a>.<\/p>\n<p>Vendredi 11 mars 2011, de 15h00 \u00e0 17h00, Coll\u00e8ge du Vic Bilh \u00e0 Lembeye.<\/p>\n<p>R\u00e9serv\u00e9 aux \u00e9l\u00e8ves de 5<sup>e<\/sup> de Mme Cathalo.<\/p>\n<h2>Animation<\/h2>\n<p>Une animation autour du th\u00e8me \u00ab\u00a0chimie et gastronomie\u00a0\u00bb : la physico-chimie de nos aliments, les additifs, les modes de conservation et de transformation&#8230; et des explications sur la fameuse <em>gastronomie mol\u00e9culaire et physique<\/em>. Quelques recettes de cuisine mol\u00e9culaire seront pr\u00e9sent\u00e9es : sph\u00e9rification, glace \u00e0 l&rsquo;azote&#8230; Un programme all\u00e9chant !<\/p>\n<p>Clovis Darrigan est Ma\u00eetre de conf\u00e9rences en chimie physique \u00e0 l&rsquo;<a href=\"http:\/\/www.univ-pau.fr\">Universit\u00e9 de Pau et des Pays de l&rsquo;Adour<\/a>, au laboratoire <a href=\"http:\/\/iprem.univ-pau.fr\">IPREM<\/a> (CNRS\/UPPA), et pr\u00e9sident de l&rsquo;association Anima-Science.<\/p>\n<h2>Liens<\/h2>\n<p>Le blog des \u00e9l\u00e8ves de Lembeye : http:\/\/pourleselevesdelembeye.blogspot.com\/<\/p>\n<h2>Exp\u00e9riences pr\u00e9sent\u00e9es<\/h2>\n<ul>\n<li> Pr\u00e9sentation de la gastronomie mol\u00e9culaire et physique (historique, principes, applications).<\/li>\n<li> Sph\u00e9rification \u00e0 base d&rsquo;alginate et d\u00e9gustation.<\/li>\n<li> Meringues \u00e0 l&rsquo;azote liquide et d\u00e9gustation.<\/li>\n<li> <a href=\"http:\/\/wiki.scienceamusante.net\/index.php?title=Sorbet_et_glace_\u00e0_l%27azote_liquide\">Glace \u00e0 l&rsquo;azote liquide<\/a> et d\u00e9gustation.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" class=\" aligncenter size-full wp-image-118\" src=\"http:\/\/anima-science.fr\/site\/wp-content\/uploads\/2011\/03\/glace-azote-liquide.jpg\" alt=\"Pr\u00e9paration d'une glace \u00e0 l'azote liquide (Photo \u00a9 M. Cathalo)\" align=\"center\" width=\"455\" height=\"207\" srcset=\"https:\/\/anima-science.fr\/site\/wp-content\/uploads\/2011\/03\/glace-azote-liquide.jpg 455w, https:\/\/anima-science.fr\/site\/wp-content\/uploads\/2011\/03\/glace-azote-liquide-300x136.jpg 300w\" sizes=\"(max-width: 455px) 100vw, 455px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En collaboration avec Lacq-Odyss\u00e9e. Vendredi 11 mars 2011, de 15h00 \u00e0 17h00, Coll\u00e8ge du Vic Bilh \u00e0 Lembeye. R\u00e9serv\u00e9 aux \u00e9l\u00e8ves de 5e de Mme Cathalo. Animation Une animation autour du th\u00e8me \u00ab\u00a0chimie et gastronomie\u00a0\u00bb : la physico-chimie de nos aliments, les additifs, les modes de conservation et de transformation&#8230; et des explications sur la [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,1],"tags":[],"_links":{"self":[{"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/posts\/119"}],"collection":[{"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/comments?post=119"}],"version-history":[{"count":1,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/posts\/119\/revisions"}],"predecessor-version":[{"id":246,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/posts\/119\/revisions\/246"}],"wp:attachment":[{"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/media?parent=119"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/categories?post=119"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anima-science.fr\/site\/wp-json\/wp\/v2\/tags?post=119"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}