Molecular Gastronomy is Not Molecular Cooking: A Demonstration: Part 1 So you want to study Chemistry?

First part of a special Christmas event, with Professor Hervé This; Physical Chemist in the Molecular Gastronomy Group at the Chemistry Laboratory of AgroParisTech and Raymond Blanc OBE; renowned chef and owner of Le Manoir aux Quat' Saisons. Professor Hervé This is the co-creator of the scientific discipline named Molecular Gastronomy and Raymond Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton that has two Michelin stars.