SIAL 2008 “Delicatessen and Dairy products”
Each student carried out his/her research with his/her own personal world, his/her attention to food science, aesthetics, poetic and social considerations. The projects have been then developed in taste terms and “cooked” by the rule book by Eric Trochon’s students at the Ecole Supérieure de Cuisine Française – Ferrandi (Paris). About twenty projects are exhibited at the SIAL (Paris Food Industry Show), the biggest show for food industries in the world. Some projects can be tasted in the kitchen of the Show. The works and research are published in the bilingual catalogue “Food design: Dairy products” and “Food design: Dairy products” co-edited by La Sauce and available at ESAD’s secretariat (price: 10 euros with the catalogue “Delicatessen”).
