Hervé This, most recently the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism, now has a blog. (Please note: the previous link is for the Google-translated English version. For the original French version, click here.) With the recent publication of Building a Meal, for the next few weeks we will be highlighting some of This’s views as expressed in the book and on his blog.
For more on This, you can also visit his new Web site, which, among other things, includes articles and lectures on molecular gastronomy and his views of science and cooking.
In his most recent post “My Idea of Cooking,” This lays out some of his tenets, which he expands upon in the post:
My idea of the kitchen? All that is human is imperfect, and therefore must be developed.
Science can contribute in providing knowledge.
1. The old kitchen has produced wonderful things.
2. But it also produces slag.
3. It is a particularly deplorable use of energy
4. The old kitchen is not a guarantee of safety
5. The old kitchen utensils have not changed for centuries (with few exceptions)
6. A key issue, not to be overlooked: the domestic economy
7. Tradition is not a guarantee
1. Since all things human (including our food) is imperfect, it is our duty to develop (the kitchen)
2. To develop science must to contribute to these improvements.
Finally, as a reminder Hervé This’s previous books Molecular Gastronomy: Exploring the Science of Flavor and Kitchen Mysteries: Revealing the Science of Cooking are both 50% off during our Spring Sale.