Herve This

     After learning so many new things about molecular gastronomy, I wanted to learn more about its founder, Herve This. I came across this article, which is a more personable look at the "Father of Molecular Gastronomy". The article referenced the story I have heard several times when reading about molecular gastronomy. Herve This was a physical chemist who failed miserably at making a cheese souffle. But, rather than admitting defeat, he created an entire field dedicated to finding out why he failed.
     He collected cooking myths, like those I referenced in the previous post, and tested them tirelessly. This and his partner, Kurti, worked together to figure out why some things worked while others did not. Together, the two created molecular gastronomy, a growing field. Although Kurti has since passed away, This is continuing work in his field as well as assisting others in many other fields. The article states that This is not as interested in the flashy applications of molecular gastronomy so much as the basics of it.
     This later came up with a formal system of classification- he condensed 451 french sauces into 23 distinct types. Not only does this classification make the recipes more accessible and easy to understand, but it could also lead to the invention of new sauces. This then created a formulaic approach to flavoring, and demonstrated how it could be used by using it himself! He created a recipe for a "bitter orange, scallop, and smoked-tea concoction" and gave it to a chef who masterfully prepared it. Those who tried it were thrilled by it. 
     This is continuing his work, walking the fine line between food science and love of cooking. It was incredible for me to read about how hard-working and personable the inventor of this fascinating field is.