Hervé This

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born

in Suresnes), France

January 01, 1955

genre

Science, Cooking, Food & Wine

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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 he wrote a thesis entitled "La...more

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Hervé This's Books

Average rating: 3.65 · 753 ratings · 125 reviews · 23 distinct works · Similar authors

	Molecular Gastronomy: Exploring the Science of Flavor by Hervé This, Malcolm DeBevoise (Translator) 3.76 of 5 stars 3.76 avg rating — 340 ratings — published 2005 — 5 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Kitchen Mysteries: Revealing the Science of Cooking 3.44 of 5 stars 3.44 avg rating — 68 ratings — published 1999 — 5 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This, Malcolm DeBevoise (Translator) 3.41 of 5 stars 3.41 avg rating — 29 ratings — published 2008 — 5 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Why Do Lobsters Turn Red When You Cook Them? 3.7 of 5 stars 3.70 avg rating — 10 ratings — published 2009	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Science of the Oven by Hervé This, Jody Gladding (Translator) 3.56 of 5 stars 3.56 avg rating — 9 ratings — published 2009 — 2 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Cooking: The Quintessential Art (California Studies in Food and Culture, 23) by Hervé This, Pierre Gagnaire 3.78 of 5 stars 3.78 avg rating — 9 ratings — published 2008 — 4 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Les Secrets De La Casserole 3.75 of 5 stars 3.75 avg rating — 8 ratings — published 2008 — 2 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Révélations Gastronomiques 3.43 of 5 stars 3.43 avg rating — 7 ratings — published 1995 — 4 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Traité élémentaire De Cuisine 3.75 of 5 stars 3.75 avg rating — 4 ratings	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Casseroles Et éprouvettes 3.43 of 5 stars 3.43 avg rating — 7 ratings — published 2003 — 3 editions	Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars