{"id":77,"date":"2024-05-24T02:35:35","date_gmt":"2024-05-24T02:35:35","guid":{"rendered":"https:\/\/gaviaspreview.com\/wp\/wellearn\/?p=77"},"modified":"2025-10-29T04:55:05","modified_gmt":"2025-10-29T04:55:05","slug":"exploring-the-future-of-food-with-renowned-physical-chemist-herve-this","status":"publish","type":"post","link":"https:\/\/blu.net.au\/culinaryadelaide\/exploring-the-future-of-food-with-renowned-physical-chemist-herve-this\/","title":{"rendered":"Exploring the Future of Food with Renowned Physical Chemist Herv\u00e9 This"},"content":{"rendered":"\n<p>On this episode, Ragnar speaks with French physical chemist Herv\u00e9 This, founder of molecular gastronomy, molecular cooking, and Note by Note cooking, three distinct approaches that apply scientific understanding to study, improve, and reimagine the culinary arts. A visionary in culinary innovation, Herv\u00e9 was recently awarded the prestigious Sonning Prize for his work to renew and scientifically question the foundations of culinary knowledge and gastronomy. Tune in to explore how Note by Note cooking is reshaping culinary creativity and sustainability, and discover the possibilities for chefs to take full control over flavour, colour, nutrition, consistency, and texture\u2014one compound at a time on Episode 131: Exploring the Future of Food with Renowned Physical Chemist Herv\u00e9 This.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There are many variations of but the majority have simply free text.<\/p>\n","protected":false},"author":1,"featured_media":1080,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[22,23,24],"class_list":["post-77","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-business","tag-marketing","tag-photography"],"_links":{"self":[{"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/posts\/77","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/comments?post=77"}],"version-history":[{"count":2,"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/posts\/77\/revisions"}],"predecessor-version":[{"id":1081,"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/posts\/77\/revisions\/1081"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/media\/1080"}],"wp:attachment":[{"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/media?parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/categories?post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blu.net.au\/culinaryadelaide\/wp-json\/wp\/v2\/tags?post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}