The Science of the Oven

Hervé This

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Paper, 216 pages, 11 illus; 3 tables
ISBN: 978-0-231-14707-1
$16.95 / £11.50

August, 2009
Cloth, 216 pages, 11 illus; 3 tables
ISBN: 978-0-231-14706-4
$22.95 / £15.95

"What Hervé This aims for is to use fairly high-powered yet accessible science not only to analyze what transpires in traditional cooking but also to adapt his unique brand of analysis to flavors, textures, colors, and more, therefore entering new realms of culinary epistemology." — Albert Sonnenfeld, translator of Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe

"For people with a (very) serious interest in food, this is satisfying stuff." — The Australian

"Another tour de force by a favorite polymath that will be valuable to all who love to cook and dine on good cooking . . . Highly recommended." — Choice

"Hervé This's contribution is in his application of the scientific method: questioning procedures that have come down through the ages and asking whether they make sense. Here is his charm and whimsy that make his work fun to read." — Jeanine Plottel , professor emerita of French, Hunter College

Related Subjects

• Food History & Culinary Studies
• General Science

Series

• Arts and Traditions of the Table: Perspectives on Culinary History

About the Author

Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Building a Meal: From Molecular Gastronomy to Culinary Constructivism; Kitchen Mysteries: Revealing the Science of Cooking; and Molecular Gastronomy: Exploring the Science of Flavor, among other books. Jody Gladding is a poet and has translated almost twenty works from French, most recently Hervé This’s Kitchen Mysteries.

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