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Hervé This
AuthorBooks · Second handSince 1955
Hervé This, sometimes named Hervé This-Benckhard or Hervé This vo Kientza, is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations.
24
Titles
2
Featured books
5
Curiosities
Second-hand books by Hervé This
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Curiosities about Hervé This
Birth
1955
Death
-
First book
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Years writing
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Hervé This is a renowned French physical chemist who has revolutionized the way we understand cooking.
He is considered one of the founding fathers of molecular gastronomy, a field that merges science and culinary art.
Throughout his prolific career, he has published 24 works dedicated to exploring the chemistry behind food.
His book Handbook of Molecular Gastronomy is an essential reference for those seeking to understand the science in the kitchen.
Beyond research, he stands out as a passionate lecturer and writer who disseminates the philosophy of food.