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

This, Hervé. NUKAT Center of Warsaw University Library Library of Congress/NACO National Diet Library, Japan National Library of Israel National Library of Poland

Hervé This ISNI Wikidata

VIAF ID: 64136221 (Personal)

Permalink: http://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
archéologie du goût céramique et consommation Moyen âge, 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 National Library of the Czech Republic Sudoc [ABES], France
Casserole des enfants xR Extended Titles Sudoc [ABES], France National Library of Poland National Library of Israel NUKAT Center of Warsaw University Library Library of Congress/NACO National Library of France
Casseroles et éprouvettes Sudoc [ABES], France National Library of the Netherlands Library of Congress/NACO xR Extended Titles National Library of France
Chemie in de keuken National Library of the Netherlands
Construisons un repas Library of Congress/NACO National Library of the Czech Republic Sudoc [ABES], France National Library of France
Cooking : the quintessential art Library of Congress/NACO
Côté labo, côté cuisine Library of Congress/NACO Sudoc [ABES], France National Library of France
Cours de gastronomie moléculaire Sudoc [ABES], France National Library of France
cuisine c'est de l'amour, de l'art, de la technique Sudoc [ABES], France National Library of France
cuisine note à note en douze questions souriantes Sudoc [ABES], France National Library of France
délices 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
Étude physico-chimique des méthodes de cuisson pré et protohistoriques Sudoc [ABES], France
Furansu ryori no nazo o toku. National Diet Library, Japan
Galilée la naissance d'une étoile National Library of France
Hommes et femmes dans l'apprentissage et la transmission de "l'art culinaire" Sudoc [ABES], France
impossible physiologie du goût National Library of France
Kuchnia i nauka / Hervé This. - Warszawa, 1998 NUKAT Center of Warsaw University Library National Library of Poland
De la science aux fourneaux NUKAT Center of Warsaw University Library Library of Congress/NACO Sudoc [ABES], France National Library of France xR Extended Titles
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 cuisine twenty techniques, forty recipes Sudoc [ABES], France
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 Sudoc [ABES], France National Library of France
Molecular gastronomy is a scientific discipline, and note by note cuisine is the next culinary trend Wikidata
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
Les polyphénols en agroalimentaire Sudoc [ABES], France
précisions culinaires Sudoc [ABES], France National Library of France
Rätsel der Kochkunst naturwissenschaftlich erklärt German National Library
Révélations gastronomiques Sudoc [ABES], France xR Extended Titles NUKAT Center of Warsaw University Library Library of Congress/NACO National Library of Poland National Library of France
Ryori kakumei. National Diet Library, Japan
sagesse du chimiste Library of Congress/NACO Sudoc [ABES], France 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 Titles 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
Traité élémentaire de cuisine xR Extended Titles Sudoc [ABES], France National Library of France Library of Congress/NACO
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
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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