The Science of Taste: Molecular Gastronomy
Tuesday, April 10, 2007
Presented by Science & the City
Speaker: Hervé This, Institut National de la Recherche Agronomique, Paris
This is the fourth event in the Academy's five-part Science of Food Series.
Hervé This, a physical chemist, French television personality, and author of Molecular Gastronomy: Exploring the Science of Flavor, is the only person to hold a doctorate in molecular gastronomy, a field he pioneered. He will discuss how a scientific understanding of the chemical processes of cooking and the physiology of flavor can inform the culinary experience at various levels.
A reception will follow his talk.