An anonymous reader writes "French chemist and cook Hervé This maintains his quest to find the scientific precision behind great tasting food. Chef This is just one of a growing number of cooks that approaches food from a scientific perspective; making recipes in a lab instead of in the kitchen. The difference is that This was one of the pioneers of the field. 'This and a colleague, the late Oxford physicist Nicholas Kurti, conducted the experiments in their spare time. In 1988, the pair coined a term to describe their nascent field: molecular gastronomy. The name has since been applied to the kitchen wizardry of chefs like el Bulli's Ferran Adria and Alinea's Grant Achatz. But This is interested in basic culinary knowledge -- not flashy preparations -- and has continued to accumulate his precisions, which now number some 25,000.'"