Kurti, Nicholas

Surya K. Mallapragada and Jennifer B. Recknor, Polymeric Biomaterias for Nerve Regeneration Anthony M. Lowman, Thomas D. Dziubla, Petr Bures, and Nicholas A. Peppas, Structural and Dynamic Response of Neutral and Intelligent Networks in Biomedical Environments F. Kurtis Kasper and Antonios G. Mikos, Biomaterials and Gene Therapy Balaji Narasimhan and Matt J. Kipper, Surface-Erodible Biomaterials for Drug Delivery... 

One morning that June, inspired, Simon took a hammer to a wire strainer he found in his kitchen. He carried the results to the Clarendon and called together two of his assistants—a Hungarian, Nicholas Kurti, and a big Rhodes scholar from Idaho, H. S. Arms. Arms, Kurti, Simon announced, holding up the strainer, I think we can now separate the isotopes. He had hammered the wires flat in demonstration, reducing the spaces between to pinholes. 

Finally it is time to ask the most important questions of all. Who devoted so much time and effort to study these questions in so much detail These are enthusiastic amateurs, adventure-cooks and cmious experts who are fans of the scientific field now called molecular gastronomy. This term was coined by Hungarian-born physicist Nicholas Kurti (1908-1998, bomKiirti Miklos), who was an expert in low temperature physics at the University of Oxford and had food science as a hobby. The methods were further developed and popularized by French chemist Herve This (pronounced Tis). Today, noted Catalan and French chefs Ferran Adria and Pierre Gagnaire prepare surprisingly diverse dishes using the principles of molecular gastronomy. 

The scientific method is spilling over into restaurant kitchens. Chefs are controlling for variables and keeping records in order to develop foods that are a surprise and a delight to the senses. This new field is known as molecular gastronomy and was founded by chemist and chef Herve This from the French National Institute for Agricultural Research in Paris and the late physicist Nicholas Kurti. 

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