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Hervé This
Hervé This (; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations). Career With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998. Graduated from École supérieure de physique et de chimie industrielles de la ville de Paris, he obtained a Ph.D from the University Paris VI, under the title "La gastronomie moléculaire et physique". He has written many scientific publications, as well as several books on the subject, which can be understood even by those who have little ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suresnes
Suresnes () is a commune in the western suburbs of Paris, Île-de-France. Located in Hauts-de-Seine, from the centre of Paris, it had a population of 49,145 as of 2016. The nearest communes are Nanterre, Puteaux, Rueil-Malmaison, Saint-Cloud and Boulogne-Billancourt. It is served by two stops on Île-de-France tramway Line 2 and Suresnes–Mont-Valérien station on the Transilien network, both giving access to La Défense and its RER A and Paris Métro Line 1 services. Suresnes's landmarks include the Mémorial de la France combattante and Suresnes American Cemetery and Memorial below Fort Mont-Valérien, as well as Foch Hospital in the town centre. History Fort Mont-Valérien (along with its Mémorial de la France combattante) is situated in the commune, as is Suresnes American Cemetery and Memorial. Suresnes has an elegant view of Paris and the Eiffel Tower, as does neighbouring Saint-Cloud. Robert Ormond Maugham, the father of W. Somerset Maugham, built a “country hous ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
École Supérieure De Physique Et De Chimie Industrielles De La Ville De Paris
ESPCI Paris (officially the École supérieure de physique et de chimie industrielles de la Ville de Paris; ''The City of Paris Industrial Physics and Chemistry Higher Educational Institution'') is a prestigious grande école founded in 1882 by the city of Paris, France. It educates undergraduate and graduate students in physics, chemistry and biology and conducts high-level research in those fields. It is ranked as the first French ''École d'Ingénieurs'' in the 2017 Shanghai Ranking. ESPCI Paris is a constituent college of Université PSL and a founding member of the ParisTech (Paris Institute of Technology) alliance. 5 researchers and alumni from ESPCI Paris have been awarded the Nobel Prize: * Pierre and Marie Curie (Physics, 1903), * Marie Curie - second Nobel Prize (Chemistry, 1911), * Frédéric Joliot-Curie (Chemistry, 1935), * Pierre-Gilles de Gennes (Physics, 1991), * Georges Charpak (Physics, 1992). Two thirds of the students enter the School following a competi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
People From Suresnes
A person ( : people) is a being that has certain capacities or attributes such as reason, morality, consciousness or self-consciousness, and being a part of a culturally established form of social relations such as kinship, ownership of property, or legal responsibility. The defining features of personhood and, consequently, what makes a person count as a person, differ widely among cultures and contexts. In addition to the question of personhood, of what makes a being count as a person to begin with, there are further questions about personal identity and self: both about what makes any particular person that particular person instead of another, and about what makes a person at one time the same person as they were or will be at another time despite any intervening changes. The plural form "people" is often used to refer to an entire nation or ethnic group (as in "a people"), and this was the original meaning of the word; it subsequently acquired its use as a plural form of per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Living People
Related categories * :Year of birth missing (living people) / :Year of birth unknown * :Date of birth missing (living people) / :Date of birth unknown * :Place of birth missing (living people) / :Place of birth unknown * :Year of death missing / :Year of death unknown * :Date of death missing / :Date of death unknown * :Place of death missing / :Place of death unknown * :Missing middle or first names See also * :Dead people * :Template:L, which generates this category or death years, and birth year and sort keys. : {{DEFAULTSORT:Living people 21st-century people People by status ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Food Scientists
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (other) * Franch, a surname * French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1955 Births
Events January * January 3 – José Ramón Guizado becomes president of Panama. * January 17 – , the first nuclear-powered submarine, puts to sea for the first time, from Groton, Connecticut. * January 18– 20 – Battle of Yijiangshan Islands: The Chinese Communist People's Liberation Army seizes the islands from the Republic of China (Taiwan). * January 22 – In the United States, The Pentagon announces a plan to develop intercontinental ballistic missiles (ICBMs), armed with nuclear weapons. * January 23 – The Sutton Coldfield rail crash kills 17, near Birmingham, England. * January 25 – The Presidium of the Supreme Soviet of the Soviet Union announces the end of the war between the USSR and Germany, which began during World War II in 1941. * January 28 – The United States Congress authorizes President Dwight D. Eisenhower to use force to protect Formosa from the People's Republic of China. February * February 10 – The United States Sev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Note By Note Cuisine
Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer". History According to Hervé This, Note by Note cuisine began in 1994. In the French edition of ''Scientific American'', This wrote that he dreamt of the day when recipes gave advice like "add to your bouillon two drops of a 0.001 percent solution of benzylmercaptan in pure alcohol". This said promoting the cuisine was a struggle, between 1994 and 1999 (he gave the name in 1997) and he got no remuneration out of it (and even today, he is not selling anything, nor products, or machine, or education). After 2006, he convinced his friend the French chef Pierre Gagnaire to develop Note by Note dishes, and after about one year of work, Pierre Gagnaire serve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierre Gagnaire
Pierre Gagnaire (born 9 April 1950 in Apinac, Loire) is a French chef, and the head chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement). Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website, Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday' (''"tourné vers demain mais soucieux d'hier"''). In Europe The restaurant, Pierre Gagnaire, specializes in modern French cuisine and has garnered three Michelin stars. Gagnaire is also head chef of Sketch in London. In 2005, both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants by industry magazine ''Restaurant,'' with Pierre Gag ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hervé This At Dublin Institute Of Technology, Cathal Brugha Street, 2011
Hervé is a French masculine given name of Breton origin, from the name of the 6th-century Breton Saint Hervé. The common latinization of the name is Herveus (also ''Haerveus''), an early (8th-century) latinization was ''Charivius''. Anglicized forms are Harvey and Hervey. Its Old Breton form was ''Huiarnviu'' (cf. Old Welsh ''Haarnbiu'' ), composed of the elements ''hoiarn'' ("iron", modern Breton ''houarn'', c.f. Welsh ''haearn'') and ''viu'' ("bright", "blazing", modern Breton ''bev''). Its common Celtic form would have been ''*isarno-biuos'' or ''*-ue(s)uos''. Recorded Middle Breton forms of the name include ''Ehuarn, Ehouarn, Houarn''. The name of the 6th-century saint is recorded in numerous variants, including forms such as: ''Houarniault'', ''Houarneau''; as the name of a legendary Breton bard, the name occurs in varians such as ''Hyvarnion, Huaruoé, Hoarvian''.''Bulletin Archéologique de l'Association Bretonne '' t. 4 (1884)p. 206 People with the given name ; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sciences Po
, motto_lang = fr , mottoeng = Roots of the Future , type = Public university, Public research university''Grande école'' , established = , founder = Émile Boutmy , accreditation = , affiliations = Educational policies and initiatives of the European Union, CIVICASorbonne Paris Cité (group), Sorbonne Paris CitéAssociation of Professional Schools of International Affairs, APSIACouperin (consortium), COUPERINConférence des Grandes écoles, CGE , academic_affiliation = , endowment = €127.2 million (2018) , budget = €197 million (2018) , chairperson = Laurence Bertrand Dorléac (#National foundation of Sciences Po (FNSP), FNSP) , president = Mathias Vicherat , provost = Sergei Guriev , academic_staff = 270 , total_staff = , students = 14,000 , undergrad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hauts-de-Seine
Hauts-de-Seine (; ) is a Departments of France, département in the Île-de-France Regions of France, region, Northern France. It covers Paris's western inner Banlieue, suburbs. It is bordered by Paris, Seine-Saint-Denis and Val-de-Marne to the east, Val-d'Oise to the north, Yvelines to the west and Essonne to the south. With a population of 1,624,357 (as of 2019)Populations légales 2019: 92 Hauts-de-Seine INSEE and a total area of 176 square kilometres (68 square miles), it is the second most List of French departments by population, highly densely populated department of France after Paris. It is the List of French departments by population, fifth most populous department in France. Its Prefectures in France, prefecture is Nanterre although Boulogne-Billancourt, one of its two Subprefec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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