What If We Reimagine Food Through Chemistry?
Update: 2025-11-24
Description
Famously known for his “peculiar” way of cooking, chemist and one of the co-founders of molecular gastronomy, Hervé This, joins us to give us a peek into this world and why he thinks this is the future of food. From gels and emulsions to using pure chemical compounds to make food, is this food for everyone? How has he - and can we all - reimagine food through chemistry?
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