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This, Hervé, 1955- Sudoc [ABES], France National Library of the Czech Republic German National Library National Library of Brazil National Library of the Netherlands National Library of France

This, Hervé. National Library of Poland NII (Japan) National Diet Library, Japan National Library of Israel NUKAT Center of Warsaw University Library Library of Congress/NACO BIBSYS National Library of Korea

Hervé This ISNI Wikidata

VIAF ID: 64136221 (Personal)

Permalink: //viaf.org/viaf/64136221

ISNI: 0000  0000  8143  5698 

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  • 551 _ _ ‎‡a  Suresnes German National Library

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Title Sources
Alchimistes aux fourneaux d'après "Les délices de la campagne" de Nicolas de Bonnefons Sudoc [ABES], France National Library of France National Library of the Netherlands
Allons-nous manger des pillules nutritives à cause des chimistes : conférence de Hervé This à l'Ecole centrale Paris, mardi 15 février 2005 Sudoc [ABES], France
Analyse comparée des systèmes pigmentaires de divers tissus végétaux verts d'intérêt alimentaire et étude de l'évolution de ces systèmes pigmentaires au cours des traitements culinaires et industriels. Sudoc [ABES], France
Une archéologie du goût céramique et consommation : Moyen Age-Temps modernes Sudoc [ABES], France National Library of France
Archimède, Archimèdes Extraits 2003 Sudoc [ABES], France
Archimède le magazine scientifique et technique d'Arté Sudoc [ABES], France
Building a meal from molecular gastronomy to culinary constructivism Library of Congress/NACO BIBSYS National Library of the Czech Republic Sudoc [ABES], France
Casserole des enfants xR Extended Relationships Sudoc [ABES], France National Library of Poland National Library of Korea National Library of Brazil National Library of Israel NUKAT Center of Warsaw University Library Library of Congress/NACO BIBSYS National Library of France
Casseroles et éprouvettes Sudoc [ABES], France National Library of the Netherlands Library of Congress/NACO BIBSYS xR Extended Relationships National Library of France National Library of Korea
Ceviche de langoustine National Library of France
Chemie in de keuken National Library of the Netherlands
Construisons un repas Sudoc [ABES], France National Library of the Czech Republic National Library of Brazil Library of Congress/NACO BIBSYS National Library of France
Cooking : the quintessential art Library of Congress/NACO BIBSYS
A cozinha das crianças : espertas National Library of Brazil
Cozinha : uma questão de amor, arte e técnica National Library of Brazil
Crème de potiron National Library of France
Croquettes au chocolat National Library of France
Cuisine. National Library of Brazil Sudoc [ABES], France Library of Congress/NACO BIBSYS National Library of France xR Extended Relationships
Cuisine note à note. xR Extended Relationships Wikidata
Delices de la campagne, suitte du Jardinier françois National Library of France National Library of the Netherlands
Du fer dans les épinards : et autres idées reçues Sudoc [ABES], France
Educvin votre talent de la dégustation Sudoc [ABES], France
Épaule d'agneau rôtie National Library of France
Étude physico-chimique des méthodes de cuisson pré et protohistoriques Sudoc [ABES], France
Fricassée de volaille National Library of France
Furansu ryori no nazo o toku. National Diet Library, Japan
Galilée la naissance d'une étoile National Library of France
La gastronomie moléculaire [entretien avec Hervé This] Sudoc [ABES], France National Library of France
Herança culinária : e as bases da gastronomia molecular National Library of Brazil
Hommes et femmes dans l'apprentissage et la transmission de "l'art culinaire" Sudoc [ABES], France
impossible physiologie du goût National Library of France
Kitchen mysteries : revealing the science of cooking BIBSYS
Kuchnia i nauka / Hervé This. - Warszawa, 1998 NUKAT Center of Warsaw University Library National Library of Poland
De la science aux fourneaux. Sudoc [ABES], France NUKAT Center of Warsaw University Library Library of Congress/NACO BIBSYS xR Extended Relationships National Library of France
De la science aux fourneaux xR Extended Relationships
Marcin i Stefcia wyruszają na podbój kuchni NUKAT Center of Warsaw University Library National Library of Poland
Michel-Eugène Chevreul (1786-1889) : un savant doyen des étudiants de France : des corps gras et de la chandelle à la perception des couleurs / [Suivi de] Réflexions sur la chimie et l'art / [Suivi de] Entretien Chevreul-Nadar pour le centenaire de Chevreul. Sudoc [ABES], France
Moleculair koken : kooktechnieken uit de wetenschap voor thuis National Library of the Netherlands
Molecular gastronomy : exploring the science of flavor National Library of Israel National Library of the Netherlands NUKAT Center of Warsaw University Library Library of Congress/NACO BIBSYS
Monte Christo National Library of France
Morue, œuf gras cuit National Library of France
no94034616 National Diet Library, Japan
Note-by-note cooking : the future of food Library of Congress/NACO
Odkrycia kulinarne NUKAT Center of Warsaw University Library National Library of Poland
Physico-chemical study of prehistorical and protohistorical cooking methods. Sudoc [ABES], France
Pigeons aux potimarrons National Library of France
Les polyphénols en agroalimentaire Sudoc [ABES], France
précisions culinaires Sudoc [ABES], France National Library of France
Quenelles de brochet National Library of France
Rätsel der Kochkunst naturwissenschaftlich erklärt German National Library
Révélations gastronomiques Sudoc [ABES], France xR Extended Relationships NUKAT Center of Warsaw University Library Library of Congress/NACO National Library of Poland National Library of France
Ryori kakumei. National Diet Library, Japan
La sagesse du chimiste Library of Congress/NACO Sudoc [ABES], France National Library of France
Saint Jacques poëlées National Library of France
Salade de thon National Library of France
Saumon aux lentilles National Library of France
Science culinaire matière, procédés, dégustation Sudoc [ABES], France
Science, technologie, technique culinaires, quelles relations ? National Library of France
Secrets de la casserole xR Extended Relationships Library of Congress/NACO
Shapes of invisible, anglais Sudoc [ABES], France
Study of the modifications induced by various culinary and industrial treatments of pigment systems from immature pods of green beans (Phaseolus vulgaris L.) introduction of new analytical methods for the study of these systems Sudoc [ABES], France
Study of thermally treated aqueous solutions of vegetable tissues (roots of Daucus carota L.) or animals tissues (M. Pectoralis major, Gallus domesticus) : Research of the mechanism responsible for the formation of these solutions ("stocks") by quantitative proton nuclear magnetic resonance spectroscopy (q 1H NMR) and by electrophoresis (SDS-PAGE) : analysis of the microstructural and chemical modifications of the treated tissues and kinetic follow-up of the transfers of the main sapid molecules (sugars, proteins, amino acids and organic acids). Sudoc [ABES], France
Tarte aux poireaux National Library of France
Traité élémentaire de cuisine xR Extended Relationships
Um cientista na cozinha National Library of Brazil
Uncorked : the science of Champagne Sudoc [ABES], France
Vive la connaissance ! partageons les émerveillements scientifiques, technologiques et techniques Sudoc [ABES], France National Library of France
Voyage au cœur d'une bulle de champagne Sudoc [ABES], France
냄비와 시험관 National Library of Korea
(요리 cook 조리 cook) 마르탱의 과학노트, (여성신문사), 2008 National Library of Korea
フランス料理の「なぞ」を解く National Diet Library, Japan
料理革命 National Diet Library, Japan

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