Hervé This is a French physical chemist who, with the late Nicholas Kurti, coined the scientific term “Molecular and Physical Gastronomy” in 1988. He shortened it to “Molecular Gastronomy” after Kurti’s death in 1998. (source: http://en.wikipedia.org/wiki/Herv%C3%A9_This)
Monsieur This is recognized as the father of molecular gastronomy and has been studying the science of food for over 25 years. He has influenced an entire generation of chefs and has changed the way the the modern world thinks about cooking.
Some of his discoveries include the perfect temperature for cooking an egg (around 65°C, the white coagulates, but not the yolk), and the use of an electrical field to improve the smoking of salmon. He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. (source: http://en.wikipedia.org/wiki/Herv%C3%A9_This)

Hervé This is a French physical chemist who, with the late Nicholas Kurti, coined the scientific term “Molecular and Physical Gastronomy” in 1988. He shortened it to “Molecular Gastronomy” after Kurti’s death in 1998.  (source)

Mr. This is recognized as the father of molecular gastronomy and has been studying the science of food for over 25 years. He has influenced an entire generation of chefs and has changed the way the the modern world thinks about cooking.

Some of his discoveries include the perfect temperature for cooking an egg (around 65°C, the white coagulates, but not the yolk), and the use of an electrical field to improve the smoking of salmon. He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. (source)

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