Gourmet’s Diary of a Foodie: Inventors (Hervé 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.