Episode 4: Is Note by Note the Future of Food?

In this episode, Ragnar talks with Hervé This, a French physico-chemist, the father of Molecular Gastronomy. Hervé is ushering in a new phase of culinary evolution with note by note cooking, using chemical compounds instead of plant or animal tissues to redefine the art of cooking, and help stave off the energy crisis, eliminate food waste, and end world hunger. Hervé intends to see molecular cuisine dead, and tells why note by note cooking is the future. World on a Plate is supported by Nestlé Professi