Chemistry of Cooking

Hervé This (pronounced: [tis]; born 1955 in SuresnesHauts-de-Seine) 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 gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations).
Source: Wikipedia

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s