French lab seeks recipe for success.

Reports on the work of Herve This, a French chemist, and his ambitions for creating a laboratory of molecular gastronomy at the College de France in Paris. Background on Herve This and his work in exploring souffle thermodynamics; Details regarding molecular gastronomy and its main goal to test scientifically the cooking practices enshrined in culinary wisdom; How the laboratory will serve as a place to analyse the factors involved in many cooking activities and invent new methods for preparing food.