Further information
As part of the Distinguished Postgraduate Speaker Lecture Series in the Department of Chemical Engineering Hervé This will be presenting a demonstration lecture on Molecular Cooking is Cooking – Molecular Gastronomy is a Scientific Activity: recent results of molecular gastronomy and how to use them.
To register your attendance please email amanda.cerny@imperial.ac.uk
Abstract
If you have ever been surprised and impressed by an unusual serving of emulsion, a helping of frothy foam, or a plate of frozen gases as your meal, the chances are that Hervé This and his gastronomic research will be behind them. In 1988, Hervé This co-founded the scientific discipline of Molecular Gastronomy with the late Nicholas Kurti, to refocus attention on the chemical processes involved with cooking, at a time when people were becoming more interested in the science of raw food ingredients and the technology of industrial food processes.
His discoveries have included the perfect temperature for cooking an egg and the use of an electrical field to improve the smoking of salmon. Hervé This carries out his kitchen research alongside Nobel prize winners and Michelin-starred chefs, and his concept of Molecular Gastronomy is now used in curricula for chef training all over the world, as well as in restaurants and home cooking. Join the father of molecular gastronomy as he launches his new book The Science of the Oven, and learn more about his philosophy and the science behind his food.
Biography
Hervé This is one of the world’s experts on the chemistry of cooking. He is the Scientific Director of the Foundation for Food Science & Culture at the French Academy of Sciences, and Director of the Molecular Gastronomy Team at AgroParisTech. He obtained a PhD from the University Paris VI on “Molecular and physical gastronomy”. He has published many scientific papers, as well as regular collaborations to engage the general public with the scientific concepts behind cooking. He has authored many books, including Molecular Gastronomy: exploring the science of flavour, Kitchen Mysteries: revealing the science of cooking and Building a Meal: from molecular gastronomy to culinary constructivism. His latest book The Science of the Oven will be available for sale following the lecture.