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Ross with Hervé This

Ross with Hervé This who co-created molecular gastronomy in 1988 and now heads the prestigious food division of the French Academy of Agriculture. Hervé was in University College Cork on 21st November introducing ‘Note by Note Cooking’, the deconstruction of food into a series of highly alchemized individual textures, flavors and compounds.

One of the reasons there isn’t enough food to go around is because when we transport it, what we’re really transporting is water, which makes food spoil.   His proposition is that we stop shipping ‘‘wet’’ foods across countries or continents and instead break them down into their parts, to rebuild into food at a later date (New York Times 2015).