Chemistry of Cooking

Hervé This (pronounced: [tis]; born 1955 in Suresnes, Hauts-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 Continue reading Chemistry of Cooking

Gastronomy

René Redzepi: ‘What we eat matters. There’s no conflict between a better meal and a better world’ Source: The Observer, Sunday 14 August 2011 My father, a Muslim immigrant in Denmark, has had all the typical working-class jobs. He’s lugged heavy crates as a greengrocer, driven people around Copenhagen at night in taxis. He has cleaned stacks of dirty glasses and espresso cups. In fact, it … Continue reading Gastronomy