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Molecular Gastronomy

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Herve THIS, Harald A. Mossle2

10/21/14

[PUB]ECC October 30 Meeting with Herve This

Dear Anne About being in the Dominican Republic I regret I can't participate. Regards Harald A.

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[PUB]ECC October 30 Meeting with Herve This

Dear Anne About being in the Dominican Republic I regret I can't participate. Regards Harald A.

10/21/14

Richard Watters, … Anshuman Nadkarni4

1/21/14

If you try the icecube trick with spherification and leave it in the calcium ion bath you will end up

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If you try the icecube trick with spherification and leave it in the calcium ion bath you will end up

1/21/14

Jack Lang, … Anshuman Nadkarni4

1/8/14

what about the two 't's ie it it netcabo or nettcabo with warm regards from, Anshuman

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what about the two 't's ie it it netcabo or nettcabo with warm regards from, Anshuman

1/8/14

eleonora soledade

2/7/12

"brazilian grissini" no additive recipe shelf life - MODIFIED ATMOSPHERE PACKAGING ou just vacum

Eleonora, A seguir a revisão que você me pediu: Hi, first of all, thanks for sharing knowledge! I

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"brazilian grissini" no additive recipe shelf life - MODIFIED ATMOSPHERE PACKAGING ou just vacum

Eleonora, A seguir a revisão que você me pediu: Hi, first of all, thanks for sharing knowledge! I

2/7/12

1/4/12

FW: Don't miss this new move!

-----Original Message----- From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 04 January

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FW: Don't miss this new move!

-----Original Message----- From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 04 January

1/4/12

12/21/11

FW: Open invitation to Norway-Finland Kitchen story project

I dislike their web site, but the folks at "Cooks Illustrated" magazine have gone a long

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FW: Open invitation to Norway-Finland Kitchen story project

I dislike their web site, but the folks at "Cooks Illustrated" magazine have gone a long

12/21/11

11/11/11

FW: A Brand-New Recipe from Modernist Cuisine: Thanksgiving Stew

From: Modernist Cuisine [mailto:info=modernistc...@mail8.us1.rsgsv.net] On Behalf Of Modernist

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FW: A Brand-New Recipe from Modernist Cuisine: Thanksgiving Stew

From: Modernist Cuisine [mailto:info=modernistc...@mail8.us1.rsgsv.net] On Behalf Of Modernist

11/11/11

Ross Goldenberg, … Scott Solar6

11/10/11

Getting Fried on Thanksgiving: Preserving Used Cooking Oil

Nice blog post. Thanks for the knowledge about oil storage. Maybe you could go make yourself a nice

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Getting Fried on Thanksgiving: Preserving Used Cooking Oil

Nice blog post. Thanks for the knowledge about oil storage. Maybe you could go make yourself a nice

11/10/11

11/7/11

FW: Re: erasmus mundus program

From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 07 November 2011 5:06 PM To: undisclosed-

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FW: Re: erasmus mundus program

From: Hervé This [mailto:Herve...@agroparistech.fr] Sent: 07 November 2011 5:06 PM To: undisclosed-

11/7/11

Shotgunner, … Robert Coltrane4

10/17/11

let's get this party started

Another thing that might help is to disperse the alginate powder in a small amount of sugar or salt

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let's get this party started

Another thing that might help is to disperse the alginate powder in a small amount of sugar or salt

10/17/11

7/25/11

low volume spray drying

Hi, I'm looking for a service that can do very low-volume spray drying. I have a project where I

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low volume spray drying

Hi, I'm looking for a service that can do very low-volume spray drying. I have a project where I

7/25/11

5/25/11

Invitation to connect on LinkedIn

LinkedIn I'd like to add you to my professional network on LinkedIn. - Joel Joel Wabeke Chef de

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Invitation to connect on LinkedIn

LinkedIn I'd like to add you to my professional network on LinkedIn. - Joel Joel Wabeke Chef de

5/25/11

Ross Goldenberg, … Grif9

5/13/11

Sous Vide Within Reach

Thanks to you and Andreas, I'll move forward on the project. We also have hard water, and my

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Sous Vide Within Reach

Thanks to you and Andreas, I'll move forward on the project. We also have hard water, and my

5/13/11

Ross Goldenberg, … Grif10

5/9/11

Cinco De Mayo - Sous Vide Dulce De Leche

Just going to have to grab one. The 68 degree temp is usually handled by the cold/hot water mixing

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Cinco De Mayo - Sous Vide Dulce De Leche

Just going to have to grab one. The 68 degree temp is usually handled by the cold/hot water mixing

5/9/11

5/9/11

FW: two information, one proposal

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 08 May 2011 5:02 PM To: destinataires

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FW: two information, one proposal

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 08 May 2011 5:02 PM To: destinataires

5/9/11

Anthony Vagnini

4/21/11

Eating Some Molecular Gastronomy

While i was on spring Break I discovered a local resturant hat uses Molecular Gastronomy. The

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Eating Some Molecular Gastronomy

While i was on spring Break I discovered a local resturant hat uses Molecular Gastronomy. The

4/21/11

Anthony Vagnini, … Harald A. Mossle10

4/21/11

The Modernist Cusine

My opinion some will be useable in the daily operation some not. The first review I have seen was the

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The Modernist Cusine

My opinion some will be useable in the daily operation some not. The first review I have seen was the

4/21/11

Anthony Vagnini

4/20/11

Can I get some info.

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Can I get some info.

4/20/11

Jack Lang, Judd Howie2

4/11/11

FW: JCS&T Call for Papers

Is there a link available to the below page with all the details? I can distribute to quite a few

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FW: JCS&T Call for Papers

Is there a link available to the below page with all the details? I can distribute to quite a few

4/11/11

2/2/11

FW: It's in French

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 02 February 2011

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FW: It's in French

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 02 February 2011

2/2/11

1/24/11

FW: it's now ready (almost)

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 24 January 2011

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FW: it's now ready (almost)

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 24 January 2011

1/24/11

11/19/10

FW: FIPDes leaflet

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 19 November 2010

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FW: FIPDes leaflet

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 19 November 2010

11/19/10

jorgealmeida, Marc Nicholas3

11/12/10

Hi Marc, Actually I have some - from the texturas Calcic!! I did not realize that. So I can use

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Hi Marc, Actually I have some - from the texturas Calcic!! I did not realize that. So I can use

11/12/10

11/12/10

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 12 November 2010

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-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 12 November 2010

11/12/10

10/24/10

FW: Re: How to cook at school

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 23 October 2010 4:48 PM To: Thomas Vilgis (

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FW: Re: How to cook at school

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 23 October 2010 4:48 PM To: Thomas Vilgis (

10/24/10

10/22/10

FW: How to cook at school

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 22 October 2010 7:10 AM To: Thomas Vilgis (

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FW: How to cook at school

From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 22 October 2010 7:10 AM To: Thomas Vilgis (

10/22/10

10/2/10

An invite to dine with Trans_Port

Trans_Port Social Dining, a Portland, OR based social dining community is hosting a dinner on Friday,

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An invite to dine with Trans_Port

Trans_Port Social Dining, a Portland, OR based social dining community is hosting a dinner on Friday,

10/2/10

9/21/10

FW: A new Master Erasmus Mundus of Food Innovation and Product Design

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 21 September 2010

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FW: A new Master Erasmus Mundus of Food Innovation and Product Design

-----Original Message----- From: Hervé This [mailto:herve...@paris.inra.fr] Sent: 21 September 2010

9/21/10

Christian Irabien, … pablo escolar8

9/14/10

Seattle Weekly Article on Modernist Cuisine

For sure. I'll be there. Though I'm more of a lurker than an active member. Sent from my

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Seattle Weekly Article on Modernist Cuisine

For sure. I'll be there. Though I'm more of a lurker than an active member. Sent from my

9/14/10

Anthony Silverbrow

9/12/10

My interview with Nathan Mhyrvold

I should have posted this sooner, but here is an interview I did with Nathan a couple of weeks ago.

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My interview with Nathan Mhyrvold

I should have posted this sooner, but here is an interview I did with Nathan a couple of weeks ago.

9/12/10

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