The internationally celebrated author of Kitchen Mysteries and Molecular Gastronomy, Herve This, comes to Malaprop’s to discuss his books and his groundbreaking culinary discoveries. This, a member of the Institut de la Recherche Agronomique in Paris, is one of the founders of molecular gastronomy, the study of the physics and chemistry behind everyday cooking. His work has influenced professional and amateur chefs all over the world. This’ research makes cooking more interesting and accessible to all levels, and explains how to adapt difficult recipes to the situation at hand and shows that a greater knowledge of kitchen chemistry allows for greater creativity and experimentation.