Hervé This, Physical chemist at INRA, is Director of the Molecular Gastronomy team, in the Chemistry Laboratory of AgroParisTech, and Scientific Director of the "Food Science & Culture" Foundation (French Academy of Sciences).
This foundation initially aims to develop food culture in all parts of France and stimulate research and studies into culinary issues.
He created the scientific discipline called molecular gastronomy in 1988 with Nicholas Kurti (1908-1998), then professor of physics in Oxford.
Hervé This runs Courses on Molecular Gastronomy, and delivers many lectures. He writes regular columns in journals and is the author of several books.
His publications include:
La cuisine note à note, Editions Belin, 2012
Science, technologie et technique...culinaires: quelles relations? : cours de gastronomie moléculaire , Éditions Belin, 2009
Les secrets de la casserole, Éditions Belin, 2008
De la science aux fourneaux, Éditions Belin (France), 2007.
Casseroles et eprouvettes, Éditions Belin (France), 2002.
La cuisine c'est de l'amour, de l'art, de la technique, Odile Jacob, 2008.
Molecular Gastronomy: Exploring the Science of Flavor, translated by M.B. DeBevoise, Columbia University Press (New York, NY), 2006.