Hervé This

Hervé This ( born June 5, 1955 in Suresnes, Hauts -de -Seine département ) is a French physical chemist.

Life and work

This research on the molecular basis, the physical processes and chemical reactions of the culinary arts and has taken, along with Nicholas Kurti coined the term molecular gastronomy. He provided the scientific basis for chefs like Ferran Adrià, Heston Blumenthal and Pierre Gagnaire.

This works at the Collège de France in Paris, teaches at the " Faculté des sciences et des techniques" in Tours and is deputy editor of the magazine " Pour la Science".

His double name This- Benckhard he used only in the German editions of his books.

Writings (selection )

• Les secrets de la casserole. Éditions Belin, Paris 1993, ISBN 2-7011-1585- X. German translation: Mystery of the culinary arts. Scientifically explained. 10th edition Piper, Munich, 2005, ISBN 3-492-22598-5.

• German translation: Culinary secrets. 55 Recipes - scientifically explained. Piper, Munich, 1999, ISBN 3-492-22774-0.