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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.