Tag Hervé This

Recent academic articles

There are a couple of recent academic papers that have been published the last 2 years which I haven’t mentioned in blog posts, but they really deserve attention. Here’s the list (with quotes from the abstracts): Molecular gastronomy: a food…

New book by This and Gagnaire

In the seemingly endless series of new books related to molecular gastronomy appearing this fall I just found out that Hervé This and Pierre Gagnaire also have a book due in October: “Cooking – The Quintessential Art”. The book is…

10 elements of basic kitchen knowledge

Salt in oil. According to Pierre Gagnaire, this is Hervé This’ main discovery. It allows him to sprinkle salt on dishes without the salt dissolving in water from the dish. Thereby the “crunch” of the salt is retained. Rob Mifsud,…

It’s all about love

Hervé This was touring California in February to promote his latest book. He flew in to San Francisco late at night and found most restaurants closed, so he and his wife dined at a randomly chosen Chinese restaurant. Hervé: “Everything…

Look out for “The Gastronomer”

(Photo: Mette Randem) The Norwegian journalist, writer and food lover Andreas Viestad, known to many abroad for his books “Kitchen of light”, “Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route” and two seasons of…

Finally in English: Kitchen mysteries

Following the success of the English translation of Molecular gastronomy – Exploring the Science of Flavor (original title: Casseroles et éprouvettes), Hervé This book Kitchen mysteries (original title: Les secrets de la casserole) will appear in October 2007, and is…

Molecular gastronomy at EuroFoodChem XIV

The conference venue was right next to the Eiffel tower I’ve just returned from the conference Euro Food Chem XIV which took place in Paris from August 29th to 31st 2007. One of the topics was “Molecular Gastronomy: objectives, development,…