The chemist Hervé This, well-known for his research in the field of cuisine and molecular gastronomy recently had the opportunity to talk about his current work on the BBC.
His 'Note by Note' cuisine provides interesting thoughts about the future of food and how to assemble pure ingredients 'like a painter mixes primary colors'.
Check http://www.bbc.co.uk/news/magazine-24825582
You can also dig into the collaborative work between Pierre Gagnaire and Hervé This on the following link. http://www.pierre-gagnaire.com/en#/pg/pierre_et_herve
His 'Note by Note' cuisine provides interesting thoughts about the future of food and how to assemble pure ingredients 'like a painter mixes primary colors'.
Check http://www.bbc.co.uk/news/magazine-24825582
You can also dig into the collaborative work between Pierre Gagnaire and Hervé This on the following link. http://www.pierre-gagnaire.com/en#/pg/pierre_et_herve
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