Hervé This

Burning sherbets, instantly frozen ice cream, pasta made out of jelly or vegetables, edible menus, kitchens with sonicators, pH meters, liquid nitrogen, which can flash freeze almost anything, makes it feel almost like magic or something out of a fantasy or science fiction novel. But it is not, in fact it is part of culinary arts, where innovation has taken wings, and revolutionized the art and science of cooking. Terms like culinary science, culinology and molecular gastronomy have become part of