Hervé This
Hervé This | |
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Institut National de la Recherche Agronomique |
Hervé This (French:
Career
With the late
Some of his discoveries include a "dispersed system formalism" (DSF), "dynagels", in situ quantitative nuclear magnetic, resonance spectrometry, "Chocolate Chantilly", a foam made of chocolate without eggs (and also cheese Chantilly, butter Chantilly, foie gras Chantilly...), new ways of cooking eggs, which he called "eggs at 6X°C"[citation needed] (around 65 °C, the white begins coagulating, but not the yolk), and more generally a large number of colloidal systems. He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Every month he adds one new "invention" in the Art et Science section of the website of the chef Pierre Gagnaire.[7]
Although his main focus is on physical chemistry, he also attributes great importance to the emotional aspect of cooking, as the title of one of his books shows: Cooking is love, art, technique.[citation needed]
Aside his scientific work, the latest "political" work by Hervé This has been the invention (in 1994) and the promotion of synthetic cooking, also called Note by Note cuisine - the next stage in the application of science to the kitchen after molecular cooking (i.e. a technical way of producing food using equipments imported from laboratories). Note by note cooking involves taking the molecules that compose ingredients used in cooking, and using these as the raw ingredients for making dishes. "If you use pure compounds, you open up billions and billions of new possibilities," Mr This said. "It's like a painter using primary colors or a musician composing note by note."[citation needed]
As part of the 2011 International Year of Chemistry, The French Embassy in Ireland in association with the Institut Français, the Alliance Française Dublin, the Lycée Français d’Irlande and the French Trade Commission UBIFRANCE put on a number of lectures around Dublin, Ireland where Hervé This performed demonstrations and promoted the new concept of 'note by note' cuisine.[8]
Bibliography
- 1993 : les Secrets de la casserole, Éditions Belin
- 1995 : Révélations gastronomiques, Éditions Belin. ISBN 2-7011-1756-9
- 1997 : la Casserole des enfants, Éditions Belin
- 2002 : Traité élémentaire de cuisine, Éditions Belin
- 2002 : Casseroles et éprouvettes, Éditions Belin
- 2005 : Molecular Gastronomy: Exploring the Science of Flavor (translator: Malcolm DeBevoise), Cambridge University Press. ISBN 0-231-13312-X
- 2006 : La cuisine c'est de l'amour, de l'art, de la technique, Odile Jacob
- 2007 : Construisons un repas, Odile Jacob
- 2007 : De la science aux fourneaux, Pour la Science/Editions Belin
- 2007 : Kitchen Mysteries: Revealing the Science of Cooking (translator: Jody Glading), Columbia University Press. ISBN 978-0-231-14170-3or 023114170X
- 2007 : Alchimistes aux fourneaux, Flammarion
- 2009 : Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History) (translator: Malcolm DeBevoise), Columbia University Press. ISBN 978-0-231-14466-7
- 2009 : Cours de gastronomie moléculaire n°1 : Science, technologie, technique (culinaires) : quelles relations?, Quae/Belin, Paris.
- 2011 : Cours de gastronomie moléculaire n°2 : Les Précisions culinaires, Quae/Belin, Paris.
- 2012 : La cuisine note à note en douze questions souriantes, Belin, Paris.
- 2014 : Note by Note Cooking, Columbia University Press, New York, USA.
- 2014 : Mon histoire de cuisine, Belin, Paris.
References
- ISBN 0-231-13312-X.
- ^ ESPCI ParisTech Alumni 1980
- ^ La gastronomie moléculaire et physique = Molecular and physical gastronomy Archived 28 February 2010 at the Wayback Machine (in French)
- ^ Portion of This' published work
- ^ https://icmpg.hub.inrae.fr/international-activities-of-the-icmpg
- ^ https://icmpg.hub.inrae.fr/international-activities-of-the-icmpg/molecular-gastronomy
- ^ Art et Science Archived 2010-11-26 at the Wayback Machine (in French)
- ^ 2011 - Molecular Gastronomy - Hervé This
External links
- Hervé This blog(in French)
- La gastronomie moléculaire Hervé This page at INRA (in French)
- Fondation Science & Culture Alimentaire (in French)
- Cours de gastronomie moléculaire (in French)
- Molecular Gastronomy Seminar with Hervé This