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Hervé This
author profile
born
January 01, 1955
place of birth
Suresnes), France
genre
Science, Cooking, Food & Wine
about this author
Hervé This is is a French physical chemist who works at the Institut National de la Recherche Agronomique. His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which more often than not dictates the rules in the kitchen. With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998[1]. While it is often stated that he has a Ph.D in Molecular Gastronomy, his degree is in "Physico-chimie des matériaux" (Physical Chemistry of Materials), for which...more
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avg rating: 3.58
| 159 ratings
| 38 reviews
| 19 distinct works
More books by Hervé This…
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Molecular Gastronomy: Exploring the Science of Flavor by Hervé This avg rating 3.70 — 107 ratings — published 2005 2 editions |
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Kitchen Mysteries: Revealing the Science of Food by Hervé This avg rating 3.22 — 32 ratings — published 1999 3 editions |
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Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This, Malcolm DeBevoise avg rating 2.33 — 3 ratings — published 2009 |
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Les Secrets de la casserole by Hervé This avg rating 3.50 — 2 ratings — published 1993 |
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Traité élémentaire de cuisine by Hervé This avg rating 5.00 — 1 rating — published 2002 |
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Casseroles et éprouvettes by Hervé This avg rating 2.50 — 2 ratings — published 2002 |
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Cooking: The Quintessential Art by Hervé This, Pierre Gagnaire avg rating 4.00 — 1 rating — published 2008 |
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Révélations gastronomiques by Hervé This avg rating 3.00 — 1 rating — published 1995 2 editions |
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Los Secreto de Los Pucheros by Hervé This avg rating 2.00 — 1 rating — published 1998 |
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Los Nios En La Cocina by Hervé This avg rating 0.0 — 0 ratings — published 2000 2 editions |
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