samedi 31 décembre 2016

Les publications scientifiques

Trois académies (l'Académie des sciences, la Royal Society, la Leopoldina) viennent d'émettre un avis en vue de publications scientifiques de qualité.

Je relève, dans ce texte, les paragraphes suivants :

Some of the changes are beneficial to science, such as the move toward open access and open data. But others are the consequence of more negative effects such as the incessant pressures on researchers to publish more and more articles and to choose journals with very high impact factors. The pressures have given rise to a greatly increased volume of published articles and publication biases towards articles on fashionable or eye-catching subjects and away from high-quality articles reporting detailed studies, negative findings or replications. 

The well-established scientific journals are inundated by manuscrips attracted by high impact factors. The first pass selection for these journals is frequently not made by the classical peer review system, but rather by fast screening methods that are often influenced by how fashionable the manuscript is.

The principles for high quality are:
1. Efficient and high-quality dissemination of scientific information
2. The avoidance of all forms of conflict of interest
3. The necessity to ensure fair reviewing of articles
4. Keeping the handling and decision-making processes regarding scientific articles entirely under the control of well-recognised scientists.

mercredi 7 décembre 2016

Paperback !

Dear Friends

I am very glad to tell you  that the paperback edition of my book Note-by-Note Cooking is available for sale at Columbia University Press.
The book’s official publication date is December 13, 2016. This is the date when the book should be readily available for purchase.

The webpage for the book is
Anyone who uses the promo code “NOTEBY” to buy the book from this site will receive a 30% discount off the price of the paperback edition of the book.

Indeed Note by Note Cooking is developing in many countries now:
- Denmark is organizing Note by Note Dinners
- in Poland, a chef is now moving his restaurant toward serving Note by Note Cooking (already 3 dishes)
- I was invited first at the World Congress of WCA, then at the World Chef Summit for lectures explaining Note by Note Cooking
- startups are now created to sell products in order to make Note by Note Cooking

Indeed, 2017 should be THE year, finally !


dimanche 4 décembre 2016

Un terroir pour le reblochon ?

On dit que le reblochon de montagne diffère du reblochon de plaine...

Et c'est vrai ! Mes collègues du centre Inra d'Auvergne, à Theix, ont comparé des reblochons de plaine et de montagne, par des mesures analytiques, instrumentales, comme par des tests sensoriels. Au terme d'un long et minutieux travail, ils ont mis en évidence des différence de goût entre ces deux groupes.

Mieux encore, ils ont montré que les reblochons de l'adret n'étaient pas ceux de l’ubac : selon l'ensoleillement, les herbes qui poussent sur les pentes de la montagne ne sont pas les mêmes, ce qui engendre des différences de goût. Des différences détectées par des jury, et attestées par des instruments d'analyse moderne.

En matière de reblochon, le terroir n'est pas une lubie.