ABSTRACT
Molecular gastronomy can be used as an important tool for education at many levels, from primary school to professionals, as this second part of the book demonstrates. Depending on the particular context, various educational activities can be proposed. In Paris, since September 2000, seminars of molecular gastronomy have been organized every month, with various audiences: these meetings last for two hours every third Monday of the month. A typical seminar includes: an introduction, discussing news about molecular gastronomy activities in the world, a discussion about note by note cooking, i.e., presenting a particular product, demonstrating how to use it, and discussing food safety matters, and choosing the topic of the next seminar: participants vote for a particular culinary precision from a long list that is given.
