AASPE is a laboratory under the dual supervision of the CNRS (INEE) and the National Museum of Natural History.
Christophe LAVELLE,
List of publications
, June 2021 — Fermentation: A Short Scientific and Culinary Overview of Kefir.
, 2021 — « Using liquid nitrogen to prepare ice creams in the restaurant » in Handbook of Molecular Gastronomy.
, 2021 — « Food Pairing : is it really about science ? » in Handbook of Molecular Gastronomy.
, 2021 — « Foreword » in Handbook of Molecular Gastronomy.
, 2021 — « An educational satellite project around the scientific elucidation of culinary precisions in Lebanon and in the Middle East » in Handbook of Molecular Gastronomy.