Hervé This (pronounced: tis) was born in 1955 in Suresnes, Hauts-de-Seine. He is a French physical chemist who works at the Institut National de la Recherche Agronomique. His main area of interest scientifically, not gastronomically is “molecular gastronomy”, a name he first coined along with the late Nicholas Kurti as “Molecular and Physical Gastronomy” in 1988, which he shortened to “molecular gastronomy” after Kurt’s death in 1998. This name has since been applied to the kitchen wizardry of chefs like El Bulli’s Ferran Adria and Alinea’s Grant Achatz and others.
Hervé This’s interest is in basic culinary knowledge, he now has accumulated over 25000 experiments. He is not interested in trendy preparations as he is a scientist not a chef trying to gain notoriety.
