During his inauguration as Gastronomy lector at Stenden University on 17 November restaurateur Peter Klosse of De Echoput in Hoog Soeren called for a new scientific and more global approach to the field of flavour and tasting.
During the official ceremony Klosse expressed the ambition of Stenden becoming the ‘centre of excellent gastronomy’. He called above all for a scientific approach in the field of flavour and tasting. He plans to initiate and coordinate research with his lectorate. Klosse will be developing the Master programme Gastronomy for Stenden.
In the meantime studies have been initiated into the effect of music in restaurants, cheese and wine combinations, Peruvian cuisine and the wines of Chile, the role of flavour styles in finding harmony, biological products and a study of flavour profiles and pinot noir. “There is still a lot of work to be done”, said Klosse during his inaugural speech, entitled ‘The beauty of flavour, towards a closer understanding of the aesthetics of gastronomy’.
During his speech the new professor urged for an international approach to flavour. This could be done, for example, by having dishes tasted by different world citizens from Asia and Africa and studying the results. He also called for partnership with other gastronomic institutions. He made special mention of the Basque Culinary Centre in San Sebastian, which opened two months ago.
source: Misset Horeca, 18 November 2011