Total E&P Qatar recently joined hands with French Institute in Qatar and Lycee Bonaparte to hold a presentation on molecular gastronomy at Total Research Centre Qatar (TRCQ).
Hervé This, an internationally-renowned French chemist, gave a lecture-demonstration on the occasion.
Molecular gastronomy is a sub-discipline of food science which aims to investigate and explain the physical and chemical transformations of ingredients that occur while cooking.
The term molecular gastronomy was coined by This along with the late Oxford physicist Nicholas Kurti.
It is a modern style of cooking practised by both scientists and food professionals in many professional kitchens and labs, and takes advantage of technical innovations in the scientific disciplines.
TRCQ director Philippe Julien said: “We are delighted to welcome Hervé This, the founder of molecular gastronomy, to our facilities and explain to us some of his fascinating discoveries and methods in the art of cooking. It is our belief that this discipline of experimental cuisine can interest everyone.” The event was attended by more than 80 participants from different fields.
French chemist Hervu00e9 This giving a lecture-demonstration at the seminar.
