This site uses cookies.
Learn more.

×

This website uses cookies. Some of the cookies we use are essential for parts of the website to operate while others offer you a better browsing experience. You give us your permission to use cookies, by continuing to use our website after you have received the cookie notification. To find out more about cookies on this website and how to change your cookie settings, see our Privacy policy and Terms of Use.

The Science of Taste: Molecular Gastronomy

The Science of Taste: Molecular Gastronomy

Tuesday, April 10, 2007

The New York Academy of Sciences

Presented By

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.