Attention folks: Molecular gastronomy is passé. Note-by-note cuisine is where it’s at. Or so says Hervé This, the French chemist and chef who, with the late physicist Nicholas Kurti, pioneered ...
Hervé This, co-creator of molecular gastronomy, holds up one of his creations for inspection. This is now on to a new, more challenging way of cooking. Just as in art, music, dance, and literature, ...
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