Hervé This

Hervé This is the Director of the AgroParisTech-INRA International Centre for Molecular Gastronomy, in Paris. After studies at the Ecole Supérieure de Physique et de Chimie de Paris (ESPCI Paristech) and at University Paris IV (litterature), he began his studies in the laboratory that he had at home since the age of 6, while he was pursuing a career in scientific publishing, first at Belin Publishing inc, then at Pour la Science, the French Edition of Scientific American. At the same time, he was collaborating to the radio channel France Culture, and was Scientific Director of the scientific TV series Archimedes (Arte) and Pi=3.14 (France 5). As early as 1980, he proposed a modernization of culinary activities (“Molecular Cooking”), and created the scientific discipline called Molecular Gastronomy in 1988, with Nicholas Kurti (1908-1998). He was asked to get a PhD (1995) on La gastronomie moléculaire et physique by the French Academy of Sciences, and, in 1996, he was invited by Jean-Marie Lehn to conduct his research at the Laboratoire de Chimie des Interactions Moléculaires, of the Collège de France. He moved to this lab full time in 2000, being appointed by INRA. In April 2006, while he was moving his lab to AgroParisTech, he was given a professorship at the University, and the French Academy of Sciences asked him to create Fondation Science & Culture Alimentaire, of which he was appointed the Scientific Director. Hervé This has been frequently requested by French Ministries to develop projects: new curricula for teaching culinary practices, new ways of teaching science in schools and in colleges, creating an Advanced Studies Institute for Gastronomy… Member of many committes, he runs monthly Seminars of molecular gastronomy and Courses on Molecular Gastronomy, delivering many lectures all around the world. He writes regular columns in journals, and he is the author of many books. Honorary member of various culinary Academies, president of the Food Section of the Académie d’Agriculture de France; Member of the Académie de Stanislas; Member of the Royal Academy of Sciences, Arts and Letters of Belgium; Member of the European Academy of Science, Arts and Letters, he is the recipient of many awards such as the Franqui professorship (University of Liège), the Grand Prix des Sciences de l’Aliment by the International Association of Gastronomy. Hervé This is Officer in the Ordre des Arts et Lettres, Officer in the Ordre du Mérite Agricole, Officer in the Ordre des Palmes Académiques, and Knight in the Order of the Légion d’Honneur. He wrote 15 books, many of them being translated in all the major language of the world. Right now, while his passion and main activity is still molecular gastronomy, he is actively involved in the promotion of Note by Note Cuisine, as the next big global culinary trend.