Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q899511> ?p ?o }
Showing triples 1 to 62 of
62
with 100 triples per page.
- Q899511 subject Q5312304.
- Q899511 subject Q5835131.
- Q899511 subject Q7031813.
- Q899511 subject Q7031825.
- Q899511 subject Q8074569.
- Q899511 subject Q8396036.
- Q899511 subject Q8638069.
- Q899511 abstract "Hervé This (French: [tis]; born 1955 in Suresnes, Hauts-de-Seine) 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).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 or no knowledge of chemistry, but so far only four have been translated into English. He also collaborates with the magazine Pour la Science, the aim of which is to present scientific concepts to the general public. Member of the Académie d'agriculture de France since 2010, he is the president of the Section "Human Food" since 2011. In 2004, he was invited by the French Academy of sciences to create the Foundation "Food Science & Culture", of which he was appointed the Scientific Director. The same year, he was asked to create the Institute for Advanced Studies of Taste ("Hautes Etudes du Goût") with the University of Reims Champagne Ardenne, of which he is the President of the Educational Programme. In 2011, he was elected as a Consulting Professor of AgroParisTech, and he was also asked to create courses on science and technology at Sciences Po Paris. The 3rd of June 2014, he created the International Centre for Molecular Gastronomy AgroParisTech-INRA, of which he was appointed the Director. The same day, he announced the creation of the Free Open International Journal of Molecular Gastronomy. Some of his discoveries include new ways of cooking eggs, what he called "eggs at 6X°C" (around 65 °C, the white coagulates, but not the yolk), but a large number of colloidal systems. He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Every month he adds one new "invention" in the Art et Science section of the website of the chef Pierre Gagnaire.Although his main focus is on physical chemistry, he also attributes great importance to the emotional aspect of cooking, as the title of one of his books shows: Cooking is love, art, technique.Aside his scientific work, the latest "political" work by Hervé This has been the invention (in 1994) and the promotion of Note by Note cuisine - the next stage in the application of science to the kitchen after molecular cooking. Note by note cooking involves taking the molecules that compose ingredients used in cooking, and using these as the raw ingredients for making dishes. “If you use pure compounds, you open up billions and billions of new possibilities,” Mr This said. “It's like a painter using primary colours or a musician composing note by note.” As part of the 2011 International Year of Chemistry, The French Embassy in Ireland in association with the Institut Français, the Alliance Française Dublin, the Lycée Français d’Irlande and the French Trade Commission UBIFRANCE put on a number of lectures around Dublin, Ireland where Hervé This performed demonstrations and promoted the new concept of 'note by note' cuisine.".
- Q899511 birthDate "1955-06-05".
- Q899511 birthPlace Q12543.
- Q899511 birthPlace Q193929.
- Q899511 field Q2329.
- Q899511 knownFor Q733573.
- Q899511 nationality Q142.
- Q899511 thumbnail Hervé_This.jpg?width=300.
- Q899511 wikiPageExternalLink hervethis.blogspot.com.
- Q899511 wikiPageExternalLink default.asp?Display=164.
- Q899511 wikiPageExternalLink spip.php?rubrique1085.
- Q899511 wikiPageExternalLink fondation_science_culture_alimentaire.
- Q899511 wikiPageExternalLink gastronomie_moleculaire.
- Q899511 wikiPageWikiLink Q12543.
- Q899511 wikiPageWikiLink Q142.
- Q899511 wikiPageWikiLink Q1637105.
- Q899511 wikiPageWikiLink Q1665106.
- Q899511 wikiPageWikiLink Q17072156.
- Q899511 wikiPageWikiLink Q193929.
- Q899511 wikiPageWikiLink Q2244569.
- Q899511 wikiPageWikiLink Q2329.
- Q899511 wikiPageWikiLink Q273638.
- Q899511 wikiPageWikiLink Q301125.
- Q899511 wikiPageWikiLink Q5312304.
- Q899511 wikiPageWikiLink Q5835131.
- Q899511 wikiPageWikiLink Q593644.
- Q899511 wikiPageWikiLink Q7031813.
- Q899511 wikiPageWikiLink Q7031825.
- Q899511 wikiPageWikiLink Q733573.
- Q899511 wikiPageWikiLink Q8074569.
- Q899511 wikiPageWikiLink Q8396036.
- Q899511 wikiPageWikiLink Q859363.
- Q899511 wikiPageWikiLink Q8638069.
- Q899511 birthDate "1955-06-05".
- Q899511 birthPlace Q12543.
- Q899511 birthPlace Q193929.
- Q899511 field Q2329.
- Q899511 knownFor Q733573.
- Q899511 name "Hervé This".
- Q899511 nationality Q142.
- Q899511 type Person.
- Q899511 type Agent.
- Q899511 type Person.
- Q899511 type Scientist.
- Q899511 type Agent.
- Q899511 type NaturalPerson.
- Q899511 type Thing.
- Q899511 type Q215627.
- Q899511 type Q5.
- Q899511 type Q901.
- Q899511 type Person.
- Q899511 comment "Hervé This (French: [tis]; born 1955 in Suresnes, Hauts-de-Seine) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France.".
- Q899511 label "Hervé This".
- Q899511 depiction Hervé_This.jpg.
- Q899511 name "Hervé This".