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Abstract
Molecular gastronomy was first introduced in Lebanon in 2011 through a series of conferences addressed to various audiences. Since then, actions followed to assure the perpetuity of this initiative and aim for the creation of a Lebanese group of molecular gastronomy, gathering people from different backgrounds (academia, food industries, and culinary chefs). A project funded by the Agence Universitaire de la Francophonie is currently underway by an academic team in Lebanon under the theme “Preservation and development of Lebanese cultural heritage through molecular gastronomy” to better understand scientifically the particularity of Lebanon's traditional recipes. This project will also expand its applications to other surrounding countries, given that they share some cultural aspects, especially in the culinary sector.
Acknowledgments
The authors are grateful for financial support from the Holy Spirit University of Kaslik (USEK, Lebanon). We are also grateful for the kind support from Hospitality Services in Lebanon and the organizational committee of Horeca, Lebanon. The financial support of the Agence Universitaire de la Francophonie in the project “Preservation and development of Lebanese cultural heritage through molecular gastronomy” is highly appreciated.