Savory Molecules, Pain Bouilli & Self-Consumed Academics

(Aimee) Yesterday Anne-Laure invited Julie and me to a seminar series at the French Embassy-Savory Science . It included a variety of topics from the physiology of taste and smell to an age-old tradition of bread making in the French Alps to a roundtable discussion regarding the protection of taste--that is to say, should we be regionally possessive (to preserve authenticity) of local cuisine/production methods/raw products? It was a discussion that trailed off topic, as these normally do, because of audience members not so much asking questions as much as offering rambling commentaries to display their own knowledge of some esoteric, narrow subject. Regardless, the series was extremely interesting and a wonderful way to spend an afternoon with friends!

The ultimate pleasure came at the end of the day in the form a reception that included wine, cheese, quiches, and pain bouilli from Villar d’Aréne.

Thanks, Anne-Laure, for a lovely day!