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Q&A: Hervé This on flavour and perception

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  • Michael White

Abstract

French chemist Hervé This is a pioneer of the field of molecular gastronomy, the science of cooking. From perfecting the boiled egg to making custards with meat proteins, he has advised top chefs worldwide. He tells Nature why he is moving on to 'note-by-note' cuisine using compounds to build taste and smells, and why turkey is best cooked in the dishwasher.

Suggested Citation

  • Michael White, 2010. "Q&A: Hervé This on flavour and perception," Nature, Nature, vol. 464(7287), pages 355-355, March.
    • Handle: RePEc:nat:nature:v:464:y:2010:i:7287:d:10.1038_464355a
    DOI: 10.1038/464355a
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