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Hervé This

Goodreads Author

Born

in Suresnes), France

Genre

Science, Cooking, Food & Wine

Member Since

September 2018

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Hervé This is is a French physical chemist who works at the Institut National de la Recherche Agronomique. His main area of interest is molecular gastronomy, or how our knowledge of chemistry and science in general, can be used as a tool to enhance culinary experiences, rather than the purely empirical knowledge which more often than not dictates the rules in the kitchen. With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998[1]. While it is often stated that he has a Ph.D in Molecular Gastronomy, his degree is in "Physico-chimie des matériaux" (Physical Chemistry of Materials), for which he wrote a thesis entitled "La ...more

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Hervé This’s books

Average rating: 3.84 · 1,643 ratings · 150 reviews · 47 distinct works • Similar authors

	Molecular Gastronomy: Exploring the Science of Flavor 3.87 avg rating — 1,099 ratings — published 2003 — 31 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Kitchen Mysteries: Revealing the Science of Cooking by Hervé This (Goodreads Author), Jody Gladding (Translator) 3.76 avg rating — 232 ratings — published 1996 — 25 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Building a Meal: From Molecular Gastronomy to Culinary Constructivism by Hervé This (Goodreads Author), Malcolm DeBevoise (Translator) 3.78 avg rating — 83 ratings — published 2007 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Science of the Oven by Hervé This (Goodreads Author), Jody Gladding (Translator) 3.69 avg rating — 52 ratings — published 2007 — 17 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Cooking: The Quintessential Art (California Studies in Food and Culture, 23) by Hervé This (Goodreads Author), Pierre Gagnaire 3.73 avg rating — 37 ratings — published 2006 — 10 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Note-by-Note Cooking: The Future of Food by Hervé This (Goodreads Author), Malcolm DeBevoise (Translation) 3.61 avg rating — 28 ratings — published 2012 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Révélations gastronomiques 3.78 avg rating — 23 ratings — published 1995 — 9 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Rätsel und Geheimnisse der Kochkunst 4.10 avg rating — 21 ratings — published 1993	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Why Do Lobsters Turn Red When You Cook Them 3.56 avg rating — 18 ratings — published 2009	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Traité élémentaire de cuisine 3.50 avg rating — 6 ratings	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars