Molecular Gastronomy

[Woods]

I received an email from jessica's biscuit yesterday advertising the above book. Does anyone know it? I have McGee but will this add a further dimension?

Thanks, Woods

[docsconz]

Any more info available on the book? Is this Herve This?

[peteswanson]

The above mentioned book is a wonderful addition to any cooks library..not only does it shed some light onto the much misguided ideas into what molecular gastronomy is truly about, but it forces the reader to question everything within cooking, and to experiement on their own to come to their own conclusions about many of the "rules of cooking"...a great book

[peteswanson]

It is Herve This

[akwa]

new book or translation?

[peteswanson]

translation

[godito]

Well... Herve This is the "father" of molecular gastronomy. Probably no other individual has been as involved in the subject as he has. I've read quite a few of the articles he wrote, and it's not particularly easy reading. It is, however, enlightning. I guess it would depend on how good the translation is. If my french was any better, I would've definetly bought the original. In any case, I'm ordering it through amazon. I'm trusting it won't be terribly dense.

[Bux]

The late Nicholas Kurti, a physicist at Oxford University is probably the better father figure. In 1992 he organized the International Workshop on Molecular and Physical Gastronomy, but I'd like to offer a quote that appears in the Introduction to the revised edition of Hal McGee's On Food and Cooking that dates from 1969.

I think it is a sad reflection on our civilization that while we can and do measure the temperature in the atmosphere of Venus, we do not know what goes on inside our soufflés.

I don't believe any of This' work has been published in English before.

[godito]

There's a site with links to a lot of molecular gastronomy resources in many languages. You can find some stuff from This in engish here. Hiowever, you're right, most of what he's done has been translated to german, but for some reason, not english.

And you're right about Kurti. He was, as far as I know, the person who coined the term "molecular gastronomy". The role of Herve This was (is) making it popular.

[Bux]

Speaking of links, this has been one of the most promising on the subject of molecular gastronomy - http://www.inicon.net/ . Unfortunately, it seems to have promised more than it's delivered, but it's still a worthwhile site to check and a jump off place to linked sites.

[inventolux]

I hear stephen hawking is working on his first cook book entitled anti molecular anti gastronomy for anti matterised homosapiens that exist in singularities through spaces no larger than the head of a needle.