Wendell 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]
Molecular Gastronomy Wire
by Khushbu Shah
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