Hervé This is a physical chemist on the staff of the Institut National de la Recherche Agronomique in Paris. He is the author of Columbia'sMolecular Gastronomy and of several other books on food and cooking. He is a monthly contributor toPour la Science, the French-language edition ofScientific American. Jody Gladding is a poet and has translated twenty works from French, most recently, Madeleine Ferrière'sSacred Cow Mad Cow, which also appears in the Arts and Traditions of the Table series. |
