Dr. Hervé This Lecture Mentioned in Boston Globe
On Friday, October 24, at 6 p.m., Dr. Hervé This addressed a rapt audience attending Boston University’s Jacques Pépin Lecture Series, part of BU’s Programs in Food, Wine & the Arts. The eminent French author and physical chemist was demonstrating his provocative vision in culinary innovation using principles from his new book Note-by-Note Cooking: The Future of Food (Columbia University Press, 2014). His BU presentation was referred to in a Boston Globe article, “‘Father of molecular gastronomy’ explores solution to world hunger.” According to the article, “He has in mind feeding the growing world population with ingredients that are not perishable. This also believes that cooking with pure compounds will reduce environmental damage and energy costs tied to traditional cooking.”
Watch Dr. This’ full presentation below.