Science and culture come together when chemist Hervé This is awarded the Sonning Prize 2025 at a ceremony on 9 April 2025 at the University of Copenhagen. The award comes with DKK 1 million.
As the founder of molecular gastronomy, Hervé This has revolutionised European food culture, which also has put Denmark on the world map as a top destination for gastro-tourists.
In his 2002 international bestseller Molecular Gastronomy, Hervé This introduced the chemical and physical principles that can transform a classic meal into an extraordinary culinary experience. The principles are used by chefs across the world in their quest for recognition and Michelin stars. Noma, Alchemist and The Fat Duck are examples of European restaurants that unfold This’s scientific approach, attracting international tourists to their culinary strongholds on par with other cultural attractions.
The essence of molecular gastronomy is to change the shape, texture and flavour of raw ingredients during cooking and combine them to create new, unique tastes and sensory experiences that often challenge the traditional perception of food.
"Hervé This has been a pioneer in molecular gastronomy and given the world a scientific approach to cooking, raising the bar for precision and innovation in the culinary arts. Molecular gastronomy is an art that uses food to activate the senses and evoke emotions," say Professor Karl Anker Jørgensen, Aarhus University, Professor Marie-Louise B. Nosch, University of Copenhagen, Steffen Brandt, musician, Erik A. Frandsen, artist, and Birgitte Nauntofte, chair of the Aarhus University Board, who have nominated Hervé This for the Sonning Prize.
