clock menu more-arrow no yes mobile

Filed under:

Molecular Gastronomy Wire

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

herve-this-profile.jpgWendell Steavenson profiles Hervé This, a scientist "at the forefront" of molecular gastronomy. This explains why he loves the intersection of science and food: "If you have beef and carrots you can eat beef and carrots…but if you have the 400 compounds in beef and the 400 compounds in carrots you can make 160,000 combinations. It is like the infinite possibility of making colour from the three primary colours." [Prospect Magazine][Photo]

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day