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The Father of Molecular Gastronomy Whips Up a New Formula
An anonymous reader writes "French chemist and cook Hervé This maintains his quest to find the scientific precision behind great tasting food. Chef This is just one of a growing number of cooks that approaches food from a scientific perspective; making recipes in a lab instead of in the kitchen. The difference is that This was one of the pioneers of the field. 'This and a colleague, the late Oxford physicist Nicholas Kurti, conducted the experiments in their spare time. In 1988, the pair coined a term to describe their nascent field: molecular gastronomy. The name has since been applied to the kitchen wizardry of chefs like el Bulli's Ferran Adria and Alinea's Grant Achatz. But This is interested in basic culinary knowledge -- not flashy preparations -- and has continued to accumulate his precisions, which now number some 25,000.'"
Every reply has "Reply to This"... and 'This et al.' could be abbreviated as 'These'..endless fun..pun?
You are wrong, sir. This is his name.
This "this" is not that this. That "this" is this but this "this" is This. Got that?
There are no karma whores, only moderation johns
This ambiguity comes from this This (and all Thises). These Thises should know better than to be named for a demonstrative pronoun like "this".
This is another example of misnominy, the practice of naming people in really unfortunate ways. Movie stars started this trend by naming their kids after fruit and physical abstractions ("Apple", "River", "Moon", etc.) Now it's spreading to scientists and cooks.
Someone, please stop the insanity! For the children!
sigs, as if you care.
As you are a good scientist, by 55 degrees I realize you mean 55 degrees Kelvin.
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