ABSTRACT
At the end of the 1990s, because I had the feeling that molecular gastronomy could be usefully applied for the modernization of cooking, I called Hervé This … at a time when he had just been invited by the president of the French Academy of Sciences (Guy Ourisson) to deliver a lecture on molecular and physical gastronomy during a working dinner. We decided to mix his lecture with an “innovation dinner”, and we worked together in order to put some of his applications of molecular and physical gastronomy (inventions) “into culinary art”.
