Herv茅 This (Author of Molecular Gastronomy)

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Herv茅 This

欧宝娱乐 Author

Born

in Suresnes), France

Genre

Science, Cooking, Food & Wine

Member Since

September 2018

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Herv茅 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 mat茅riaux" (Physical Chemistry of Materials), for which he wrote a thesis entitled "La ...more

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Herv茅 This鈥檚 books

Average rating: 3.84 · 1,629 ratings · 150 reviews · 43 distinct works 鈥� Similar authors

	Molecular Gastronomy: Exploring the Science of Flavor 3.87 avg rating — 1,086 ratings — published 2003 — 31 editions	Error rating book. Refresh and try again. 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 by Herv茅 This (欧宝娱乐 Author), Jody Gladding (Translator) 3.75 avg rating — 232 ratings — published 1996 — 25 editions	Error rating book. Refresh and try again. 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 Herv茅 This (欧宝娱乐 Author), Malcolm DeBevoise (Translator) 3.78 avg rating — 83 ratings — published 2007 — 12 editions	Error rating book. Refresh and try again. 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 Herv茅 This (欧宝娱乐 Author), Jody Gladding (Translator) 3.69 avg rating — 52 ratings — published 2007 — 17 editions	Error rating book. Refresh and try again. 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 Herv茅 This (欧宝娱乐 Author), Pierre Gagnaire 3.73 avg rating — 37 ratings — published 2006 — 12 editions	Error rating book. Refresh and try again. 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
	Note-by-Note Cooking: The Future of Food by Herv茅 This (欧宝娱乐 Author), Malcolm DeBevoise (Translation) 3.61 avg rating — 28 ratings — published 2012 — 6 editions	Error rating book. Refresh and try again. 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
	R茅v茅lations gastronomiques 3.78 avg rating — 23 ratings — published 1995 — 9 editions	Error rating book. Refresh and try again. 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
	R盲tsel und Geheimnisse der Kochkunst 4.10 avg rating — 21 ratings — published 1993	Error rating book. Refresh and try again. 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 3.59 avg rating — 17 ratings — published 2009	Error rating book. Refresh and try again. 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
	Trait茅茅l茅mentaire de cuisine 3.50 avg rating — 6 ratings	Error rating book. Refresh and try again. 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