Hervé This

Hervé This

Hervé This (pronounced "Tees") is a French physical chemist and one of the founders of the innovative culinary movement known as molecular gastronomy. This movement seeks to explore and understand the scientific principles behind cooking and food preparation techniques. Born in Suresnes, Hauts-de-Seine, on June 5, 1955, This has significantly contributed to the intersection of science and cooking, making him a pivotal figure in contemporary culinary arts.

Hervé This began his career in science, but his passion for cooking led him to explore the chemistry of food. In collaboration with the late Hungarian physicist Nicholas Kurti, This coined the term "molecular and physical gastronomy" in 1988, which was later shortened to "molecular gastronomy". This initiative aimed to bring scientific methods and understanding to the kitchen, debunking culinary myths and improving cooking techniques through science.

This is best known for his work in isolating the individual components of dishes to understand their flavors and textures, a technique that has influenced chefs and restaurants worldwide. His approach involves breaking down foods to their molecular components and investigating how these components interact during cooking processes. This methodology has led to innovative cooking techniques and the creation of novel dishes that challenge traditional culinary boundaries.

Throughout his career, Hervé This has authored several books that delve into the science of cooking. These include "Molecular Gastronomy: Exploring the Science of Flavor" and "Kitchen Mysteries: Revealing the Science of Cooking", both of which aim to make the science behind cooking accessible to a broader audience. His writings not only provide insights into the scientific aspects of cooking but also encourage both professional chefs and amateurs to experiment and innovate in their culinary practices.

Hervé This also holds the position of Director of the International Centre for Molecular Gastronomy AgroParisTech-INRA, where he continues his research into the science of food and cooking. His work has not only contributed to the culinary world but also to the field of food science, where his research has implications for food production and sustainability.

In recognition of his contributions to both science and the culinary arts, Hervé This has received numerous awards and honors. His pioneering work has paved the way for a deeper understanding of the science behind cooking, influencing the culinary industry and academia alike.