Who established molecular gastronomy in 1988?

Molecular gastronomy was established in 1988 by Hervé This, a physical chemist, and Nicholas Kurti, a former professor of physics at the University of Oxford.1

Initially introduced under the name molecular and physical gastronomy, the discipline focuses on the scientific investigation of physical and chemical transformations that occur during culinary processes. While the term is often mistakenly applied to the creation of new dishes or culinary techniques—which are more accurately referred to as molecular cooking or molecular cuisine—the discipline itself is dedicated to generating new knowledge regarding the chemistry and physics behind phenomena such as why mayonnaise firms or why a soufflé swells.12