{"id":34411,"date":"2014-10-23T16:39:48","date_gmt":"2014-10-23T21:39:48","guid":{"rendered":"https:\/\/www.bu.edu\/met\/?p=34411"},"modified":"2020-09-04T12:41:25","modified_gmt":"2020-09-04T16:41:25","slug":"dr-herve-this-note-by-note-cooking","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/met\/news\/dr-herve-this-note-by-note-cooking\/","title":{"rendered":"Note-by-Note Cooking\u2014Dr. Herv\u00e9 This speaks at BU on Friday, October\u00a024"},"content":{"rendered":"

\"Herv\u00e9<\/p>\n

French author and physical chemist Herv\u00e9 This<\/a> was one of the key figures in the development of molecular gastronomy in the 1990s. On Friday, October 24, at 6 p.m., Dr. This will be joining Boston University\u2019s Programs in Food, Wine & the Arts<\/a> to discuss his provocative vision in culinary innovation: note-by-note cooking<\/a>. In a review of his newest book, Note-by-Note Cooking: The Future of Food<\/a> (Columbia University Press, 2014), Gourmet<\/i> observes that \u201cHerv\u00e9 This is changing the way France\u2014and the world\u2014cooks.\u201d<\/p>\n

Building upon Dr. This\u2019 pioneering work in molecular gastronomy, note-by-note cooking consists of composing sauces, beverages, and meals using pure molecular compounds\u2014with profound implications for the kitchen and beyond. In freeing us from the limits imposed by animal and plant tissues, note-by-note cooking encourages experimentation, opens up cuisine to new forms of art and scientific exploration, and brings new solutions to the problem of feeding humankind in a sustainable manner.<\/p>\n

Seating for this special lecture is limited. Reserve your space through BU\u2019s Programs in Food, Wine & the Arts<\/a> (admission is $10).<\/p>\n","protected":false},"excerpt":{"rendered":"

French author and physical chemist Herv\u00e9 This was one of the key figures in the development of molecular gastronomy in the 1990s. On Friday, October 24, at 6 p.m., Dr. This will be joining Boston University\u2019s Programs in Food, Wine & the Arts to discuss his provocative vision in culinary innovation: note-by-note cooking. In a […]<\/p>\n","protected":false},"author":11144,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[85,89,97,37],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/posts\/34411"}],"collection":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/users\/11144"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/comments?post=34411"}],"version-history":[{"count":1,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/posts\/34411\/revisions"}],"predecessor-version":[{"id":64302,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/posts\/34411\/revisions\/64302"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/media?parent=34411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/categories?post=34411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/met\/wp-json\/wp\/v2\/tags?post=34411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}