Molecular Gastronomy: What the hell is it?

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If you’re confused by the term molecular gastronomy, TNS invites you to enjoy this tutorial presentation by the magnificent professor Hervé This. Considered to be the founder of molecular gastronomy, the French physical chemist’s energetic style of presentation and his unusual cooking skills make this a must-watch for anyone wanting to learn more. As Hervé himself says, “molecular cooking is cooking, molecular gastronomy is a scientific activity