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Test ecriture

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By Bernard Cuq

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Molecular Gastronomy : Transforming diets for dysphagia

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Molecular Gastronomy : Transforming diets for dysphagia

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Using ice-cream as an effective vehicle for energy/ nutritient delivery in the elderly

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Using ice-cream as an effective vehicle for energy/ nutritient delivery in the elderly

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Cognitive influences on chemosensory perceptions and preferences

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Cognitive influences on chemosensory perceptions and preferences

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Gastronomy as an Aid to increasing people's food intake at Healthcare institutions

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Gastronomy as an Aid to increasing people's food intake at Healthcare institutions

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Yes, we provide PBL training for educators!

PBLWorks offers a variety of workshops, courses and services for teachers, school and district leaders, and instructional coaches to get started and advance their practice with Project Based Learning.
Learn more

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Gold Standard PBL: Essential Project Design Elements

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A research-informed model for improving, calibrating, and assessing your practice.

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"This book is in a class by itself. If you thought taste was located on your tongue, then this unique book will disabuse you of that notion and reveal how both eating and cooking are extraordinarily rich multisensory experiences." ( New York Journal of Books , 1 November 2014)

"Their exhaustive analyses of everything from plate size to flavour incongruities are laced with details such as cutlery's evolution from Victorian marrow scoops and chocolate muddlers to today's textured spoons and 'aromatic forks.'" ( Nature , 30 October 2014)

" The Perfect Meal can't fail to entertain, inform and ultimately to dazzle."Heston Blumenthal, chef and owner of The Fat Duck
―

"Not many people are as ready to realise the importance of the senses, not only in cooking but in eating, as Charles Spence and Betina Piqueras-Fiszman ...This book demonstrates beyond doubt that gastronomy is the most complex creative discipline that exists."
― Ferran Adrià, elBullifoundation

"Focusing on the brain's interpretation of our eating experience, pioneers Spence and Piqueras-Fiszman acknowledge the interdisciplinary nature of gastronomy, rendering a complex area of study both digestible and applicable."
― Ben Reade, Gastronome and Head of Culinary Research and Development at Nordic Food Lab

" The Perfect Meal goes beyond the exotic ingredients and creative insights of the chef and into the realm of the diner's psychology. Using an accessible writing style that neither talks down to the reader nor dumbs down the science, the authors take us into the relatively unexplored world of the dining context: the gastrophysics of the visual, acoustic, tactile - not to mention taste and smell - influences that we are exposed to in every dining experience.This is a new approach to thinking about dining that will appeal to and inform anyone who has ever been convinced to buy a cookbook by its illustrations or who persists, despite failure, to try to get a booking at The Fat Duck John Prescott, Ph.D, author of Taste Matters: Why We Eat the Foods We Do

"Nowadays a great many chefs are realising that science also has a place at the table; that a dining experience is made up of far more than just good food. By understanding how we use our senses to interact with and appreciate food we may be able to further enhance our guests' dining experiences. This book looks at many topics which will become increasingly relevant to both chefs and our food culture as a whole in the coming years." ― Jozef Youseff, chef and author of Molecular Gastronomy at Home (www.kitchen-theory.com)

"...packed with insights that are fascinating to anyone in possession of an appetite."
― Amy Fleming, The Guardian

"One thing is for sure, after reading this book eating out will never be the same again...."
― The Oxford Martin Programme on the Future of Food

The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner's overall experience.

Examples are:

the colour of the plate (visual)

the shape of the glass (visual/tactile)

the names used to describe the dishes (cognitive)

the background music playing inside the restaurant (aural)

Novel approaches to understanding the diner's experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology.

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The Perfect Meal: The Multisensory Science of Food and Dining

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Buy The Perfect Meal: The Multisensory Science of Food and Dining on Amazon.com ✓ FREE SHIPPING on qualified orders

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A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout the new edition are:
· Traditional and modern methods of food production and their influences on food quality
· The great diversity of methods by which people in different places and times have prepared the same ingredients
· Tips for selecting the best ingredients and preparing them successfully
· The particular substances that give foods their flavors, and that give us pleasure
· Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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on food and cooking: the science and lore of the kitchen

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foodies; food science; joy of cooking; chefs; julia child; institute of food technologists; recipes; healthy; food history; microbiology; gastronomy; gmo; genetically modified food; food preservation; preservatives; food safety; fda; chemistry; on food and cooking; hal mcgee; gifts for foodies; top cookbooks; bestselling cookbooks; gifts for cooks; classic cookbooks; best cookbooks; holiday gifts; gifts for moms; nose dive; science of food and cooking; science of smell

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gifts for foodies; top cookbooks; bestselling cookbooks; gifts for cooks; classic cookbooks; best cookbooks; holiday gifts; gifts for moms; gifts for cooks; nose dive; science of food and cooking; science of smell; hal mcgee; on food and cooking; foodies; food science; joy of cooking; chefs; julia child; institute of food technologists; recipes; healthy; food history; microbiology; gastronomy; gmo; genetically modified food; food preservation; preservatives; food safety; fda; chemistry

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On Food and Cooking: The Science and Lore of the Kitchen

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On Food and Cooking: The Science and Lore of the Kitchen [McGee, Harold] on Amazon.com. *FREE* shipping on qualifying offers. On Food and Cooking: The Science and Lore of the Kitchen

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Introduction

Part I Scientific Foundations

Acids in Foods and Perception of Sourness

Christian Salles

Anthocyanins in Food

Véronique Cheynier

Alcoholic Beverages: Production, Trends, Innovations

Konstantin Bellut, Kieran M. Lynch and Elke K. Arendt

Ash in the Kitchen

Marta Ghebremedhin, Christine Schreiber, Bhagyashri Joshi, Andreas Rieger and Thomas A. Vilgis

Baking: Laminated Bakery Products

Roxane Detry, Christophe Blecker and Sabine Danthine

Baking: Chemical Leaveners

Linda A. Luck

Baking: Injera - the Multi- Eyed Flat Bread

Mahelet Girma, Sumaya M. Abdullahi and Benjamin L. Stottrup

Baking: Viennoiserie - Laminated Pastry Production

James A. Griffin

Baking: How Does Starch Gelatinization Influence Texture?

Anaïs Lavoisier

Baking: Sourdough Bread

Mark Traynor and Imran Ahmad

Barbecue: The Chemistry behind Cooking on a Barbecue

Florent Allais

Bioactivity and Its Measurement

Hervé This vo Kientza

Browning: The Glycation and Maillard Reactions - Major Non- Enzymatic Browning Reactions in Food

Frederic J. Tessier

Canning: Appert and Food Canning

Jean-​Christophe Augustin

Capillarity in Action

Hervé This vo Kientza

Champagne Tasting from a Scientific Perspective

Gérard Liger-​Belair, Clara Cilindre, Daniel Cordier, Guillaume Polidori, Fabien Beaumont and Thomas Séon

Chantillys: The Cousins of Whipped Cream

Hervé This vo Kientza

Cheese: Hot Culinary Uses of Cheese

Sébastien Roustel and John A. Hannon

Chocolate: Chocolates from around the World, Simple Physics, Complex Flavour

Bhagyashri L Joshi, Sarah Gindra and Thomas A. Vilgis

Chocolate: Oral Processing of Chocolate - Successive Interplay of Sensory and Physicochemical Parameters

Thomas A. Vilgis

Coffee Preparation - from Roasted Beans to Beverage

Laura Febvay and Hervé This vo Kientza

Colour: Natural Pigments in Foods and Their Technical Uses

Juan Valverde

Cooking

Hervé This vo Kientza

Cooking: Culinary Precisions and Robustness of Recipes

Hervé This vo Kientza

Cryogenics in the Kitchen

Peter Barham

Dairy: Milk Gels - a Gastrophysics View

Judith Hege, Marta Ghebremedhin, Bhagyashri L. Joshi, Christine Schreiber, H.-​C. Gill and Thomas A. Vilgis

Dairy: Culinary Uses of Milk, Butter and Ice Cream

Alan L. Kelly and David S. Waldron

Dairy: Ginger Milk Curd

Martin Lersch

Dehydration

José M. Aguilera

Dispersed System Formalism

Hervé This vo Kientza

Distillation: The Behaviour of Volatile Compounds during Distillation of Hydro- Alcoholic Solutions and during Hydro- DistillationMartine Esteban-.DeclouxEggs: Let Us Have an Egg

Hervé This vo Kientza

Emulsions: Emulsified Systems in Food

Markus Ketomäki, Trivikram Nallamilli, Christi Schreiber and Thomas A. Vilgis

Emulsions and Foams: Ostwald Ripening and Disproportionation in Practice

Hervé This vo Kientza

Emulsions: Lecithin

Elzbieta Kozakiewicz and Daniel Cossuta

Emulsions: Emulsions and Surfactants in the Kitchen

Hervé This vo Kientza

Essential Oils

Eric Angelini and Laure Dziuba

Essential Oils: How to Safely Use Essential Oils

Eric Angelini and Laure Dziuba

Evaporation

Hervé This vo Kientza

Expansion

Hervé This vo Kientza

Fats and Oils: Physicochemical Properties of Edible Oils and Fats

Sabine Danthine

Fats and Oils: From Fat Droplets in Plant Seeds to Novel Foods

Juan C. Zambrano, Behic Mert and Thomas A. Vilgis

Fats and Oils: Oxidation of Dietary Lipids

Luc Eveleigh

Fats and Oils: Extra Virgin Olive Oil in Cooking - Molecular Keys for Traditional and Modern Mediterranean Gastronomy

Raffaele Sacchi

Fermentation: Kimchi

Weon-​Sun Shin

Fermentation: Fermenting Flavours with Yeast

Angela M. Coral Medina and John P. Morrissey

Fermentation: A Short Scientific and Culinary Overview of Kefir

Christophe Lavelle and Jean-​Baptiste Boulé

Filtration Membranes for Food Processing and Fractionation

Marie-​Laure Lameloise

Food Matrices and Matrix Effect in the Kitchen

José M. Aguilera and Hervé This vo Kientza

Food Pairing: Is It Really about Science?

Hervé This vo Kientza and Christophe Lavelle

Freeze- Drying

Yrjö H. Roos

Foams: Pickering Edible Oil Foam - Toward New Food Products

Anne-​Laure Fameau

Frying

Franco Pedreschi

Gastrophysics: A New Scientific Approach to Eating

Charles Spence

Gels

Hervé This vo Kientza

Heat Transfer in Culinary Sciences

Denis Flick

Hydrocolloid Usages as Gelling and Emulsifying Agents for Culinary and Industrial Applications

Rachel Edwards-​Stuart and Reine Barbar

Imaging Foodstuffs and Products of Culinary Transformations

Mathias Porsmose Clausen, Morten Christensen and Ole G. Mouritsen

Meat: Meat Tenderness and the Impact of Cooking

Jean-​François Hocquette and Alain Kondjoyan

Meat: Heat Transfer in Meat

Douglas Baldwin

Meat: Reduction of Nitrate and Nitrite Salts in Meat Products - What Are the Consequences

and Possible Solutions?

Régine Talon and Sabine Leroy

Microwave Heating and Modern Cuisine

Alan L. Kelly and Hervé This vo Kientza

Mineral Ions and Cooking

Christian Salles

Osmosis in the Kitchen

Hervé This vo Kientza

Pasta: Durum Wheat Proteins - a Key Macronutrient for Pasta Qualities

Coline Martin, Marie-​Hélène Morel and Bernard Cuq

Pasteurization in the Kitchen

Gabriela Precup and Dan-​Cristian Vodnar

Plating: The Science of Plating

Charles Spence

Proteins and Proteases

Linda A. Luck and Alan L. Kelly

Puddings: The Secret of the Rice Pudding

Martin Lersch

Roasting

Laura Febvay and Hervé This vo Kientza

Salt: When Should Salt Be Added to Meat Being Grilled?

Hervé This vo Kientza, Marie-​Paule Pardo and Rolande Ollitrault

Sauces

Hervé This vo Kientza

Sauces: Hollandaise Sauce

Guro Helgesdotter Rognså

Sauces and Purées: The Underside of Applesauce

Cassandre Leverrier

Seaweeds: Phycogastronomy - the Culinary Science of Seaweeds

Ole G. Mouritsen

Size Reduction

José M. Aguilera

Smoked Foods

Jane K. Parker and Alice Pontin

Sous Vide Cooking

Douglas Baldwin

Spherification

Linda A. Luck

Squid: Gastrophysics of Squid - from Gastronomy to Science and back again

Ole G. Mouritsen, Charlotte Vinther Schmidt, Peter Lionet Faxholm and Mathias Porsmose Clausen

Sugars: Soft Caramel and Sucre à la Crème - an Undergraduate Experiment about Sugar Crystallization

Irem Altan, Patrick Charbonneau and Justine de Valicourt

Sugars: Sugar (and Its Substitutes) in Pastries

Anne Cazor and Ramon Morató

Sugars: Erythritol- Sucrose Mixtures out of Equilibrium - Exciting Thermodynamics in the Mouth

Hannah M. Hartge, Birgitta I. Zielbauer and Thomas A. Vilgis

Sugars: Intramolecular Dehydration of Hexoses

Marie-Charlotte Belhomme, Stéphanie Castex and Arnaud Haudrechy

Taste and Sound

Bruno A. Mesz

Temporal Domination of Sensation: When Building Dishes, Let's Take Temporality into Account

Pascal Schlich

Texture: The Physics of Mouthfeel - Spreadable Food and Inulin Particle Gels

Thomas A. Vilgis

Texture: How Texture Makes Flavour

Ole G. Mouritsen

Texture: Tsukemono - the Art and Science of Preparing Crunchy Vegetables

Ole G. Mouritsen

Thickeners: Cellulose and Its Derivatives

Rachel Edwards-​Stuart

3D Printing of Food

Megan M. Ross, Róisín M. Burke and Alan L. Kelly

Umami: The Molecular Science of Umami Synergy

Ole G. Mouritsen

Part II Educational Practices

The Right Words for Improving Communication in Food Science, Food Technology, and between Food Science and Technology and a Broader Audience

Hervé This vo Kientza

Experimental Flavour Workshops

Hervé This vo Kientza

Teaching Argumentation and Inquiry through Culinary Claims

Erik Fooladi

Cooking and Science Workshops: The "Soft of the World", Gelling Agents

Pere Castells

Culinary Sciences for the Enhancement of the Public Understanding of Science

Ole G. Mouritsen

"Science and Cooking Activities" for Secondary School Students

Marie-​Claude Feore, Laure Fort, Marie-​Blanche Mauhourat and Hervé This vo Kientza

How to Reduce Oil in French Fries: A Student Experiment

Hervé This vo Kientza

An Educational Satellite Project around the Scientific Elucidation of Culinary Precisions in Lebanon and in the Middle East

Reine Barbar, Jean-​Marie Malbec, Christophe Lavelle and Hervé This vo Kientza

Bon Appétit, Marie Curie! A Stanford University Introductory Science of Cooking Course

Markus W. Covert and Imanol Arrieta-​Ibarra

Molecular Gastronomy in Science Education and Science Communication at the National University of Singapore

Linda Sellou and Lau Shi Yun

Molecular Gastronomy: A Universal Portal to the Molecular Sciences

Patricia B. O'Hara

Heat Transfer in the Kitchen - Exercises

Manuel Combes

Ionic Diffusion in Spherified Calcium Alginate Gels: A Laboratory Experiment

Lorenzo Soprani, Lara Querciagrossa, Silvia Cristofaro, Luca Muccioli, Silvia Orlandi, Elena Strocchi,

Alberto Arcioni and Roberto Berardi

Simple Calculations Based on Cooking

Hervé This vo Kientza

Teaching and Cooking with Culinary Teachers

Christophe Lavelle

The Monthly INRAE- AgroParisTech Seminars on Molecular Gastronomy

Hervé This vo Kientza

Part III Culinary Applications

New Greek Cuisine

Georgianna Hiliadaki and Nikos Roussos

3D Printed Note by Note Recipe: Soya Lobster Prototype

Róisín M. Burke

Cooking (with) Olive Oil

Christophe Lavelle

Cooking for the Elderly

Christophe Lavelle

Culinary Constructivism and Note by Note Cooking

Pierre Gagnaire

Decantation

Hervé This vo Kientza

Note by Note Recipes for a Press Conference and Tasting Organized at ITHQ, 2012

Erik Ayala-​Bribiesca and Ismael Osorio

Using Liquid Nitrogen to Prepare Ice Creams in the Restaurant

Christophe Lavelle and Hervé This vo Kientza with chefs André Daguin, Noël Gutrin and Philippe Labbé

A Note by Note Traditional Chinese Dinner Created and Served in Singapore

Kelly Lee, Aaron Goh, Tony Choo, Nicolas Vergnole, Gn Ying Wei and Tais Berenstein

Greek Diracs

Makis Kalossakas and Nicolas Nikolakopoulos

An Eclipse Dish

Hervé This vo Kientza

Modern Swiss Cooking

Denis Martin

How Do Eggs Coagulate?

Hervé This vo Kientza

Vegetable Salad

Jean Chauvel

Filtration

Hervé This vo Kientza

Waiter! There Is Garlic in My Meringue!

César Vega

Lobster and Juniper

David Toutain

Molecular Cooking

Róisín M. Burke and Pauline Danaher

Note by Note Cooking and Note by Note Cuisine

Hervé This vo Kientza and Róisín M. Burke

Spherification

Sasa Hasic

The Raspberry Pear Viennoiserie

James A. Griffin

Molecular Mixology: Welcome Coffee, a Cocktail with Ten Layers

Hervé This vo Kientza and Pierre Gagnaire

Cube of "Chicken- Carrot" with Chips of "Basil- Lemon"

Pasquale Altomonte and Dao Nguyen

Some of the Easiest Note by Note Recipes Served at Senses Restaurant

Andrea Camastra

The Forest Floor

Sophie Dalton

A Note by Note Macaron

Julien Binz

Note by Note Cooking

Michael Pontif

Note by Note Sushis

Guillaume Siegler

Slowly Cooked Lamb Neck with Fermented Flour Pancakes, Sunchoke Puree and Beer Glaze

Alex Tsionitis

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Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

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Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption.

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3D Food Printing, NbN Cooking and Innovation for Dysphagia patitents

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By Hervé This

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Ideas for new food product development project

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Ideas for new food product development project

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The effect of social context on food pleasure - Agnès GIBOREAU Se nourrir de plaisirs 2017

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Rôle du contexte sur le plaisir du repas Agnès GIBOREAU Se nourrir de plaisirs 2017

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3/02/2017 Agnès GIBOREAU « Rôle du contexte sur le plaisir du repas »
Lumières, couleurs, musiques : tous ces éléments sont constitutifs de l'ambiance d'un repas. Agnès Giboreau, directrice de la recherche à l'Institut Paul Bocuse nous montre que le plaisir de consommer un repas n'est pas uniquement lié aux saveurs mais aussi à tout ce qui constitue l'ambiance dudit repas. Grâce à un outil précieux, l'Observatoire international des pratiques culinaires et des repas, on découvre les comportements alimentaires de chacun.
Cette vidéo a été enregistrée lors du 6e Colloque annuel international de la Chaire UNESCO « Alimentations du Monde » le 3 Février 2017, « Se nourrir de plaisirs »
Pour en savoir plus :
https://issuu.com/chaireunescoadm/docs/agiboreau
http://recherche.institutpaulbocuse.com/

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to select a socio-economic partner, by Martial Madoumi

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Creativity session by Bernard Cuq

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Erik Fooladi and Anu Hopia

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By Paulina Matta

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by Clarissa Detomi

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Conference by Reine Barbar

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By Paulina Matta

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Hervé This

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By Hervé This