Hervé THIS 

Hervé This, Physical chemist at INRA, is Director of the Molecular Gastronomy team, in the Laboratory of Chemistry, AgroParisTech, as well as Scientific Director of the "Food Science & Culture" Foundation (French Academy of Sciences).

This foundation has as objectives the development of food culture in all parts of France (as a start) and the stimulation of research and studies around culinary issues.

He created the scientific discipline called molecular gastronomy in 1988 with Nicholas Kurti (1908-1998), then professor of physics in Oxford.

Hervé This runs Courses on Molecular Gastronomy, and delivers many lectures. He writes regular          columns in journals and is the author of several books:

Science, technologie et technique...culinaires: quelles relations? : cours de gastronomie moléculaire , Éditions Belin, 2009
Les secrets de la casserole, Éditions Belin, 2008
De la science aux fourneaux, Éditions Belin (France), 2007.
Casseroles et eprouvettes, Éditions Belin (France), 2002.
La cuisine c'est de l'amour, de l'art, de la technique, Odile Jacob, 2008.
Molecular Gastronomy: Exploring the Science of Flavor, translated by M.B. DeBevoise, Columbia University Press (New York, NY), 2006.