ADVERTISEMENT
ADVERTISEMENT

Food, with a side of science

A molecular gastronomist tries to answer 25,000 scientific questions about what makes food taste good

Kent Steinriede
Question: When making mayonnaise from scratch, after adding oil, egg and lemon juice to a bowl, what's the best way to mix it -- with a whisk or a fork?Answer: Two whisks, bien sûr. The wire loops of the whisk divide the oil droplets with each motion more effectively than forks. Two whisks are twice as efficient, but still not the best. "In my lab, when we want to make an emulsion, we use an ultrasonic box," says physical chemist Hervé This (pronounced "Teece"), whose work space is filled with both standard lab tools and cooking pots.
Hervé This is one of the few individuals at the center of a world-wide Molecular Gastronomy movement, in which scientists tease out the scientific processes that underlie everyday cooking tasks. Hervé This' work isn't restricted to a lab -- he is a television personality and popular author in France, and Columbia University...

Interested in reading more?

Become a Member of

Receive full access to more than 35 years of archives, as well as TS Digest, digital editions of The Scientist, feature stories, and much more!
Already a member?
ADVERTISEMENT