For over two decades, every October in France, chefs and farmers invite the public to rediscover their sense of “taste”. Initially organised in schools to educate youth in matters of taste, La semaine du gout (Week of Taste) now includes tastings, conferences and workshops centred on eating.

With the same intent, this year, the Alliance Francaise de Bombay is hosting a session at IIT Powai, called Week of Taste: Science and cooking, from physics-biology-chemistry to culinary art, where students can watch as scientist Christophe Lavelle unravels the mysteries of Molecular Gastronomy and Molecular Cooking.