Category: Food and Culinary Studies

A recent article in the Times of London discusses how Herve This, author of the recently published Building a Meal: From Molecular Gastronomy to Culinary Constructivism, and legendary chef Pierre Gagnaire have created the first entirely synthetic gourmet dish. Created...

Well-known food author and cooking expert Michael Ruhlman was recently in New York City and wrote about and quoted from Hervé This’sBuilding a Meal: From Molecular Gastronomy to Culinary Constructivism. The post begins with a recipe for Vanilla sauce in...

We have been featuring some of the scientific knowledge the Herve This brings to cooking and food, including some steps for the perfect hard-boiled egg. However, at the center of “building a meal” is the far less quantitative concept of...

In conjunction with the publication of Herv&eacute This’s new book Building a Meal: From Molecular Gastronomy to Culinary Constructivism, we’ve produced a special video of This in the lab discussing the book and his ideas about cooking.

We are very excited to report that the new Hervé This book, Building a Meal, is rolling-out world-wide over the next two weeks. To whet your appetite we give you a short excerpt from the preface of the book. This...