Hervé This

The father of molecular gastronomy opens his Paris lab, explains why he studies food purely as science and runs an experiment with mayonnaise.

Meet the scientist behind foams and emulsions, who cares about chemistry, not taste.

Hervé This is recognized as the father of molecular gastronomy and has been studying the science of food for over 25 years. Superstar chefs Ferrán Adrià, Moto, Wylie Dufresne and others who wow diners with their foams, e

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