Molecular Gastronomy Made Complicated via PowerPoint

If you look closely at this graph, you can understand even less.Photo: Josh OzerskyThe genius of Hervé This, the molecular gastronomist whose lecture we attended the other day, is so far beyond our ken that we were unable to understand what the hell he was talking about. Clearly, closer study was needed. So in the interest of furthering gastronomic knowledge, here are a few highlights from This’s PowerPoint presentation, in all their intellectual splendor. It would no doubt be more edifying if you had This speaking while looking at the slides, but then again maybe it wouldn’t be. We can’t say for sure. But just the knowledge that someone is thinking this deeply keeps us encouraged. About something.

It’s easy if you use this simple formula.Courtesy Hervé This

What a dismal question! Especially when the answer is chicken and Puritans.Courtesy H

Food tastes better with robots.Courtesy Hervé This

It sure does!Courtesy Hervé This

Earlier: Molecular Gastronomist Wows Them in Rare New York Appearance