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Published online 25 March 2008 | Nature | doi:10.1038/news.2008.689
News: Q&A
The man who whipped chocolate
Daniel Cressey talks to Hervé This, one of the inventors of the science of culinary transformations.
This month marks the 20th anniversary of the scientific field of 'molecular gastronomy', the study of culinary transformations, as first laid out in Paris by French chemist Hervé This and Hungarian physicist Nicholas Kurti in 1988. Since then, the field has studied the science of meat-browning, soufflé-swelling, egg-hardening and whipping foods other than cream.
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A chocolate moose? Alces alces cocoa? I think you meant "mousse". Cooking should be a science- it's a complex optimization problem: How can we most efficiently and ecologically produce diverse, nutritious meals for everyone on the planet?
And delicious, of course.
Hmmm I don't think a soufflé containing yokes could ever turn out right. Now, yolks are a different matter...
Inpossible is nothing...