Herve This
Herve This (1955 with Suresnes) is a physico - Chimiste French which works with the National institute of the agronomic research. He is also Scientific director of the Foundation Science & food culture, of the Academy of Science, scientific Conseiller of the review For Science and Membre corresponding of the Académie of agriculture of France. With the members of its molecular Team INRA of gastronomy, at the Chemistry laboratory of the AgroParisTech, in Paris, he studies the culinary transformations.
He published several books on the science of these transformations, disciplines scientific that he created in 1988 with the British physicist Nicholas Kurti, under the name of “ molecular Gastronomy ”. In its books, it presents the mechanisms of many culinary transformations. Its scientific studies have technological and technical applications. For example, it showed that the cooking of eggs at precise temperatures leads to results hitherto unknown (eggs with 67 °C, for example) or how one can make chocolate mousses (" Chantilly" chocolate;) without eggs, with only of the chocolate and water. It developed experimental Workshops taste, in order to teach with the children how to make one cubic meter of beaten Egg white in snow starting from one only egg (what led in particular to the invention of the " crystals of vent"). Herve This is also known for his use of the Azote liquidates in order to manufacture ice creams quickly.
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