👓 Facts | Herve This, vo Kientza

Read Des faits by Herve This (hervethis.blogspot.com)
Il se dit beaucoup de choses à propos de la gastronomie moléculaire et de la cuisine moléculaire, il se publie beaucoup de choses à propos des rapports entre la science et la cuisine, et je vois une immense confusion.
French scientist and molecular gastronomist Herve This bemoans the state of molecular gastronomy and provides some early recollections of his experience in the field.

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Chris Aldrich

I'm a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, theoretical mathematics, and big history. I'm also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.

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