CAUCASIAN GASTRONOMY

PORTRAIT OF CHRISTOPHE LAVELLE

Christophe Lavelle is a research scientist at the CNRS, working at the National Museum of Natural History / Sorbonne University in Paris. He is an expert in epigenetics and food science and teaches in many universities and professional schools (including Sorbonne University, Le Cordon Bleu, Basque Culinary Center,…) and is frequently asked for conferences for general public or professional audiences. He is also responsible for the scientific training of cooking teachers at the national level. He is the author of more than 50 research papers and 12 books on food, including “Toute la chimie qu’il faut savoir pour devenir un chef!” (Flammarion, 2017) and ″Je mange donc je suis. Petit dictionnaire curieux de l’alimentation″ (Editions du Museum National d’Histoire Naturelle, 2019). He is a member of several scientific and food societies (including the French Biophysical Society, the American Biophysical Society the Disciples d’Escoffier Society and the Association for the Study of Food and Society).