Tag Hervé This

Upcoming molecular gastornomy events

Here’s some of the upcoming molecular gastronomy events. The field is really exploding and this list is far from complete. Feel free to add other events in the comments section. The Euro Food Chem XIV takes place in Paris from…

Blumenthal: “Molecular gastronomy is dead”

As a follow up to last weeks statement from Adria, Blumenthal, Keller and McGee (article, my comments) The Guardian have interviewed Heston Blumenthal. He now says that MG creates artifical boundries: “Molecular makes it sound complicated,” he says. “And gastronomy…

The Joy of Evidence-Based Cooking

In a recent Science article (Science 2006, 314 (5803) 1235 (requires subscription, but text has been posted in a newsgroup), Martin Enserink writes about Hervé This and molecular gastronomy. One of his projects is to rid cook books of the…

One more article by Hervé This

Now that I’m at it, I found yet another article by Hervé This entitled Molecular Gastronomy and the Foundation “Food Science and Food Culture”, published in Comprehensive Reviews in Food Science and Food Safety, 2006, 5, 48. About the name…

New article by Hervé This

In a recent issue of EMBO Reports, Hervé This (who coined the term “molecular gastronomy”) writes about “Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat” (free download: html or pdf). He asks:…