Hervé This

Hervé This (born June 5, 1955) is a French physical chemist who is best known for his work in molecular gastronomy. Along with Nicholas Kurti, he is considered a founder of the field.

This's research focuses on the chemical and physical transformations that occur during cooking. He aims to demystify culinary processes through scientific understanding and to improve cooking techniques based on this knowledge. He is a proponent of "note-by-note cuisine," a cooking style where dishes are created entirely from pure compounds, rather than using traditional ingredients.

This has published numerous books and articles on molecular gastronomy, including "Molecular Gastronomy: Exploring the Science of Flavor" and "Building a Meal: From Molecular Gastronomy to Culinary Constructivism." He also contributes to scientific journals and popular science magazines. He lectures extensively around the world.

His work has been influential in both academic and culinary circles, bridging the gap between science and cooking. He encourages chefs to embrace scientific thinking and experiment with new ingredients and techniques.

He holds positions at the Institut National de la Recherche Agronomique (INRA) and AgroParisTech in Paris.