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Helix pomatia, a species of land snail.

Helix pomatia sealed in its shell with a calcareous epiphragm.

Snail is a common name which is applied to most of the members of the molluscan class Gastropoda that have coiled shells in the adult stage. When the word is used in its most general sense, it includes sea snails, land snails and freshwater snails. The word snail without any qualifier is however more often applied to land snails than to those from the sea or freshwater. Snail-like animals that naturally lack a shell, or have only an internal shell, are often called slugs, and land species that have only a very small shell (that they cannot retract into) are called semislugs. Some organisms that are not gastropods, such as the monoplacophora, may informally be referred to as snails.

Overview[link]

50 second video of snails (most likely Natica chemnitzi and Cerithium stercusmuscaram) feeding on the sea floor in the Sea of Cortez, Puerto Peñasco, Mexico

Snails that respire using a lung belong to the group Pulmonata, while those with gills form a paraphyletic group; in other words, snails with gills are divided into a number of taxonomic groups that are not necessarily more closely related to each other than they are related to some other groups. Snails with lungs and with gills have diversified so widely over geological time that a few species with gills can be found on land, numerous species with a lung can be found in freshwater, and a few marine species have lungs.

Snails can be found in a very wide range of environments including ditches, deserts, and the abyssal depths of the sea. Although many people are familiar with terrestrial snails, land snails are in the minority. Marine snails constitute the majority of snail species, and have much greater diversity and a greater biomass. Numerous kinds of snail can also be found in fresh waters. Most snails have thousands of microscopic tooth-like structures located on a ribbon-like tongue called a radula. The radula works like a file, ripping the food into small pieces. Many snails are herbivorous, eating plants or rasping algae from surfaces with the radula, though a few land species and many marine species are omnivores or predatory carnivores.

Several species of the genus Achatina and related genera are known as Giant African land snails; some grow to 15 in (38 cm) from snout to tail, and weigh 1 kilogram (2 lb).^{[citation needed]} The largest living species of sea snail is Syrinx aruanus which has a shell that can measure up to 90 cm (35 in) in length, and the whole animal with the shell can weigh up to 18 kg (40 lb).

Types of snails by habitat[link]

Slugs[link]

Gastropod species which lack a conspicuous shell are commonly called slugs rather than snails, although, other than having a reduced shell or no shell at all, there are really no appreciable differences between a slug and a snail except in habitat and behavior. A shell-less animal is much more maneuverable and compressible, and thus even quite large land slugs can take advantage of habitats or retreats with very little space, squeezing themselves into places that would be inaccessible to a similar-sized snail, such as under loose bark on trees or under stone slabs, logs or wooden boards lying on the ground.

Taxonomic families of land slugs and sea slugs occur within numerous larger taxonomic groups of shelled species. In other words, the reduction or loss of the shell has evolved many times independently within several very different lineages of gastropods, thus the various families of slugs are very often not closely related to one another.

Snails in cuisine[link]

Escargot cooked with garlic and parsley butter in a shell (with a €0.02 coin, approx 19 mm across, as a scale object).

French cooked snails

Land snails (Scutalus sp.) on a Moche pot, 200 AD. Larco Museum Collection, Lima, Peru.

Apart from being relished as gourmet food, several species of land snails provide an easily harvested source of protein to many people in poor communities around the world. Many land snails are valuable because they can feed on a wide range of agricultural wastes such as shed leaves in banana plantations. In some countries Giant African Land Snails are produced commercially for food. Land snails, freshwater snails and sea snails are all eaten in a number of countries (principally Spain, Philippines, Morocco, Nigeria, Algeria, France, Sicily, Portugal, Greece, Belgium, Vietnam, Laos, Cambodia, Cyprus, Ghana, Malta, Terai of Nepal, several regions of India, southwestern China and parts of the U.S.A.). In certain parts of the world snails are fried. For example, in Bali they are fried as satay, a dish known as sate kakul. The eggs of certain snail species are eaten in a fashion similar to the way caviar is eaten.

Apart from snails and slugs appearing in cuisine as luxuries, they have occasionally been used as famine food in historical times. Variants of the following event have occurred in Europe from time to time:

In a popular publication quoted below occurs the following notice of a well-known land mollusk, in connection with a traditionary story of the plague, which has long had general currency in Scotland: ‘In the woodlands, the more formidable black nude slug, the Anon or Limax den, will also be often encountered. It is a huge voracious creature, herbivorous, feeding, to Barbara’s astonishment, on tender plants; fruits, as strawberries, apples; and even turnips and mushrooms; appearing morning and evening, or after rain; suffering severely in its concealment in long droughts, and remaining torpid in winter. The gray field slug (Limax agrestis) is actually recommended to be swallowed by consumptive patients! In the town of Dundee there exists a strange traditionary story of the plague, connected with the conversion, from dire necessity of the Arionaten, or black slug, to a use similar to that which the luxurious Romans are said to have made of the great apple-snail. Two young and blooming maidens lived together at that dread time, like Bessie Bell and Mary Gray, in a remote cottage on the steep (indeed almost perpendicular) ascent of the Bonnetmaker’s Hill. Deprived of friends or support by the pestilence that walked at noonday, they still retained their good looks and healthful aspect, even when the famine had succeeded to the plague. The jaundiced eyes of the famine-wasted wretches around them were instantly turned towards the poor girls, who appeared to thrive so well whilst others were famishing. They were unhesitatingly accused of witchcraft, and had nearly fallen a prey to that terrible charge; for betwixt themselves they had sworn never to tell in words by what means they were supported, ashamed as they felt of the resource to which they had been driven; and resolved, if possible, to escape the anticipated derision of their neighbours on its disclosure. It was only when about to be dragged before their stern inquisitors, that one of the girls, drawing aside the covering of a great barrel which stood in a corner of their domicile, discovered, without violating her oath, that the youthful pair had been driven to the desperate necessity of collecting and preserving for food large quantities of these Limacinoe, which they ultimately acknowledged to have proved to them generous and even agreeable sustenance. To the credit of the times of George Wishart—a glimpse of pre-reforming enlightenment—the explanation sufficed; the young women escaped with their lives, and were even applauded for their prudence.^[1]

Agriculture[link]

In addition to the farming of edible snails, they also impact agriculture as a pest. Snails and slugs destroy crops by eating roots, leaves, stems and fruits. They are able to abrade and consume a large variety of plants with the abrasive radula. Metaldehyde-containing baits are frequently used for snail control, though they should be used with caution as they are toxic to dogs and cats.^[2]

Cultural depictions[link]

Due to its slowness, the snail has traditionally been seen as a symbol of laziness. In Christian culture, it has been used as a symbol of the deadly sin of sloth.^[3][4] Psalms 58:8 uses snail slime as a metaphorical punishment.

Snails were widely noted and used in divination.^[3] The Greek poet Hesiod wrote that snails signified the time to harvest by climbing the stalks, while the Aztec moon god Tecciztecatl bore a snail shell on his back. This symbolised rebirth; the snail's penchant for appearing and disappearing was analogised with the moon.^[5]

Professor Ronald Chase of McGill University in Montreal has suggested that the ancient myth of Cupid's arrows might be based on early observations of the love dart behavior of the land snail species Helix aspersa.^[6]

In contemporary speech, the expression "a snail's pace" is often used to describe a slow, inefficient process. The phrase "snail mail" is used to mean regular postal service delivery of paper messages as opposed to the delivery of e-mail or electronic mail, which can be virtually instantaneous.

See also[link]

• Escargot de Quimper
• Gastropod shell
• Pasilalinic-sympathetic compass

References[link]

External links[link]

Wikimedia Commons has media related to: Snails

• Introduction to Snails, Infoqis Publishing, Co.

v t e Edible mollusks Bivalves Clams Atlantic jackknife Atlantic surf Geoduck Grooved carpet shell Hard clam Horse Mactra stultorum Blunt gaper Ocean quahog Pacific razor Pecten jacobaeus Venus California butterclam Senilia senilis Smooth clam Soft-shell Triangle shell Tuatua Japanese littleneck Razor clam Pod razor Ensis (razor genus) Paphies Cockles Common Blood Goolwa New Zealand Mussels Blue Mediterranean New Zealand green-lipped California Brown Asian/Philippine green Date Mytilidae (mussel family) Oysters Auckland Eastern Olympia Southern mud Colchester native Pacific Portuguese Windowpane Rock Sydney rock Ostra chilena/Bluff Gillardeau oysters Crassostrea ("true oyster" genus) Scallops Atlantic bay Great/King New Zealand Peruvian calico Yesso Gastropods Abalone White Red Black Green Pink Blacklip Green ormer Pāua (group of 3 species) Chilean Conches Queen Dog Limpets Black foot opihi/Haiwaiian China Common European Rayed Mediterranean Ribbed Mediterranean Rustic Turtle/Talc Yellow foot opihi Periwinkles Common Banded Littorina sitkana Whelks Common Knobbed Lightning Channeled Other snails Sea Mud-flat Korean mud Chorus giganteus Land Helix aspersa Helix lucorum Helix pomatia Freshwater Nerites Inkfish Cuttlefish Spineless Bottletail Octopus Common Atlantic White-spotted Big Blue Pacific Giant Southern Red Amphioctopus fangsiao Squid New Zealand Arrow Japanese Flying Humboldt Neon flying Chitons Chiton magnificus Acanthopleura granulata Related topics: Oyster farming Land snail farming

Rémi Gaillard
Gaillard in 2011
Born	(1975-02-07) February 7, 1975 (age 37)
Occupation	Pranker, Humorist
Years active	1999–present
Home town	Montpellier, France
Internet information
Web alias(es)	Rémi Gaillard
Web hosting service(s)	YouTube
Website
nimportequi.com.

Rémi Gaillard (born 7 February 1975 in Montpellier, France) is a French humorist who uploads videos on YouTube. After losing his job at a shoe store, Rémi then began to use his free time to have fun and run some pranks on the public. He is the seventeenth most subscribed comedian on YouTube.^[1]

Gaillard gained attention in the French media after performing a well-documented series of pranks, including an appearance disguised as a Lorient soccer player in the 2002 Coupe de France final match, during which he took part in the winners' celebrations and was greeted by the then president of the French Republic, Jacques Chirac. He is also an extremely talented soccer player and has posted videos of his skills.

Gaillard has appeared in several sport events, TV game shows and political rallies.

Concept[link]

Rémi Gaillard became famous for his videos where he displays an "outrageous" style of humour, challenging public norms.^[2] Recurring themes include dressing up as and interpreting the behaviour of various animals in public, racing unsuspecting car-drivers whilst dressed up as Mario, and numerous provocative interactions with parking enforcement officers and the police.

Through his various stunts and pranks Rémi is involved in Culture jamming. In his videos, he is often found mocking the law and induces his viewers to think twice about the norms in today's society.

Gaillard's satirical motto is C'est en faisant n'importe quoi qu'on devient n'importe qui (literally, "It's by doing anything, that one becomes anybody").

Sketches[link]

The majority of Gaillard's sketches are of the hidden camera type, often disguising himself in outlandish costumes for his pranks. In some videos, Gaillard is accompanied by a crowd of friends, giving the action a flashmob-like nature.

Gaillard shot his first sketch in 1999^[2] with a friend in Montpellier, and in 2001, he launched his website nimportequi.com.^[2]

He gained notoriety in 2002 at the finals of the Coupe de France. Disguised as an FC Lorient player, he celebrated the team's victory with the players, shook the hand of the then French President Jacques Chirac and signed autographs, without anyone realizing that he was not a player on the team.

He achieved further YouTube notoriety through his Rocky Balboa parodies, Pac Man costume prank, Mario Kart prank, and his soccer videos. His recent pranks often entail dressing up in large animal costumes; namely, a pig, dog, cat, turtle, snail, bee, shark, kangaroo, spider, beaver, fly, gorilla, chicken, penguin, giraffe, rabbit, butterfly, bat and a sheep.

He occasionally ran into some trouble while shooting his videos but never of the legal kind. He does not have a police record. ^[3]

In 2007, he gained the attention of journalists from Le Monde and made occasional television appearances.^{[citation needed]}. Gaillard also appeared in Orangina, Pepsi, Durex and LG commercials.^{[citation needed]}

On his official site, Gaillard claims over 1.35 billion views on his videos on the web.^[4]. As each of his videos claim at least 1,000,000 views. His most popular video, "Mario Kart", has over 47 million views alone.^[5]

References[link]

External links[link]

• Official website
• Gaillard's channel on YouTube
• Gaillard's Dailymotion channel

Heston Blumenthal
OBE

Heston Blumenthal, London, June 2010
Born	(1966-05-27) 27 May 1966 (age 46) London, England, United Kingdom
Education	Self-taught
Current restaurant(s) The Fat Duck The Hind's Head Dinner by Heston Blumenthal The Crown at Bray
Television show(s) Kitchen Chemistry In Search of Perfection Big Chef Takes on Little Chef Heston's Feasts How To Cook Like Heston
Official website
http://www.thefatduck.co.uk/

Heston Marc Blumenthal, OBE ( /ˈbluːmənθɔːl/;^[1] born 27 May 1966 in London, raised in Buckinghamshire)^[2] is an English chef and owner of The Fat Duck, a three-Michelin-starred restaurant in Bray, Berkshire which has been voted Best Restaurant in the UK and received a perfect score of 10/10 every year since 2007 by The Good Food Guide. Additionally, it was voted best restaurant in the world in 2005 by Restaurant magazine.^[3] Since that date, it was awarded 2nd place in 2006, 2007, 2008 and 2009, 3rd in 2010 and 5th in 2011.^[4]

Biography[link]

Heston Blumenthal attended the Latymer Upper School^[5] in London for one year^{[citation needed]} before transferring to Lacey Green Church of England School until 12.^{[citation needed]} Blumenthal completed his studies at age 18^{[citation needed]} at John Hampden Grammar School, High Wycombe.^[6]

Blumenthal is entirely self-taught. His first paid job as a curry chef was when he opened his own restaurant, The Fat Duck. Prior to this, his only experience in a professional kitchen was a one week long work experience at Marco Pierre White's restaurant and 10 days' unpaid experience in Raymond Blanc's kitchen.^{[citation needed]}

According to an interview with The Observer in 2004, he has been cooking "seriously" since the mid-1990s.^{[Full citation needed]} In 1992, three years before opening The Fat Duck, he created his first ever dish, the now famous and often imitated, triple cooked chips. In 2002 he invested in the Riverside Brasserie with former Arsenal FC footballer Lee Dixon and Alfie Hitchcock, but two years later he sold his shares in the business to his former head chef, Garrey Dawson.^{[citation needed]}

In 2004, The Fat Duck was awarded its third Michelin star. Blumenthal is only one of three British chefs to receive 3 Michelin stars.

Restaurants[link]

The Fat Duck

The Fat Duck is Blumenthal’s first restaurant which he opened in 1995 in Bray, Berkshire. It has won many awards and has consistently been rated as one of the top restaurants in the world. Blumenthal is a proponent of multi-sensory dining, which is evident in many of his dishes at The Fat Duck.

Dinner by Heston Blumenthal

Heston’s first restaurant outside of Bray, opened at the Mandarin Oriental Hyde Park in London in January 2011 to great accolades from critics and diners alike. The Times food critic, Giles Coren, called it the “best restaurant in the whole wide world”. Blumenthal and his team worked with historians to develop the restaurant’s dishes which are inspired by historic British recipes.

Hinds Head

The Hinds Head is in Bray, a short distance from The Fat Duck. Blumenthal acquired the Hinds Head in 2004. It is located in a 15th century former tavern and serves traditional seasonal cuisine and historic British dishes. It has received many awards for its food. In 2011, it was named the Michelin Pub Guide’s “Pub of the Year”.

The Crown at Bray

The Crown at Bray is a Blumenthal’s version of a British village pub. Blumenthal acquired it in June 2010. It is located in a 16th century former inn and serves traditional pub food.

Books[link]

Blumenthal has had numerous books published. His first book was Family Food: A new approach to cooking in 2000. His second book was Heston Blumenthal: In Search of Perfection in 2006 (in which he attempts to find the best way of preparing classic dishes, including fish and chips and Black Forest gateau). Heston Blumenthal: Further Adventures In Search of Perfection was published in 2007 and The Big Fat Duck Cook Book in 2008 published by Bloomsbury. "Heston Blumenthal at Home" was published in late 2011 and is currently in the top 10 in the food and drink category on Amazon's bestseller's list.

The Big Fat Duck Cookbook is a 532 page cookbook written by Blumenthal and published in 2008 . The book is divided into 3 parts. The first part contains an essay by Blumenthal recounting his history and that of The Fat Duck. The story is interspersed with semi-abstract illustrations by artist Dave McKean, relating to the story. The second part contains recipes, all of which were at one point on the menu at The Fat Duck, as well as a short story explaining the inspiration behind each dish. The third part is devoted to the science of cooking, with essays contributed by his collaborators.

Writing[link]

Blumenthal has written columns for The Guardian, T2, The Times and GQ. Along with the scientists on the faculty of Reading University, he co-wrote an academic paper on the taste and flavour of tomatoes called “Differences in Glutamic Acid and 5'-Ribonucleotide Contents between Flesh and Pulp of Tomatoes and the Relationship with Umami Taste” ^[7]

Television shows[link]

In 2005 he produced a series of six half-hour television programmes called Kitchen Chemistry with Heston Blumenthal which were transmitted on Discovery Science along with a book Kitchen Chemistry, published by the Royal Society of Chemistry and distributed to six thousand schools in the UK and Ireland. To date, it is the most successful book ever produced by the Society. He was ranked third chef by caterersearch.com in that year.^[8]

This was followed by two BBC series called Heston Blumenthal: In Search of Perfection and Heston Blumenthal: Further Adventures In Search of Perfection. These series had higher production values, and followed Blumenthal's research and varied re-creation of classics of British cuisine and World Cuisine. The first series had seven episodes and included bangers and mash, fish and chips and spaghetti Bolognese; the second ran to eight episodes, and featured chicken tikka masala, hamburgers and Peking duck.

In the "Chili Con Carne" episode of the series In Search of Perfection he said that he was unable to participate in the MRI study of chili's effect on the brain as he had a metal plate inserted in his back after hurting it falling off a roof at the age of ten.^[9]

In the Christmas special of the second series of In Search of Perfection, Blumenthal milked a reindeer in Siberia to make ice cream and harvested Frankincense in Oman.^[10]

Blumenthal signed a two-year deal with Channel 4 in March 2008, joining the channel's roster of celebrity chefs which already included Jamie Oliver, Hugh Fearnley-Whittingstall and Gordon Ramsay. In January 2009 a three-part series of television programmes on Channel 4 covered his efforts to revamp the menu at a Little Chef motorway restaurant on the A303 road at Popham^[11] in the hope that his recipe ideas would be introduced in all 193 outlets.^[12] A follow-up programme was broadcast in October 2009. Following Blumenthal's revamp of the menu, the Popham Little Chef earned and entry in the Good Food Guide. The Little Chef group extended Blumenthal's menu to 12 branches and are now planning a major expansion across the sites.

In March 2009 Blumenthal began a short series of hour long programmes, called Heston's Feasts, showing Victorian, Medieval, Tudor, Christmas (including dormouse and venison) and Roman themed dinner banquets with various celebrities as guests. A second series of this was commissioned and began a few days after Easter 2010. In this series he created, among others, a Charlie and The Chocolate Factory-style feast,^[13] a Fairytale feast and an Edwardian style feast based on the last meal eaten on the Titanic.

From 22 February 2011, Channel 4 began airing Heston's new show, titled Heston's Mission Impossible, in which Heston targets lackluster food served in various industries and aims to update the food to things people enjoy to eat. So far broadcast are Alder Hey Children's Hospital, Cineworld, British Airways and The Royal Navy (aboard the HMS Turbulent).^[14]

Blumenthal has appeared on two episodes of Masterchef Australia, in series 2 and in series 3 called (Pressure Test 4)—Craig, Michael, Shannon and Rachel faced a Heston Blumenthal creation: a seemingly simple burger with chips and milkshake.

On 4 January 2012, Blumenthal's new television program, How To Cook Like Heston, premiered on Channel 4. The programme is aimed at home cooks, and features some of the more approachable techniques employed by Blumenthal.

Cooking methods[link]

Blumenthal is a proponent of modern cooking; he opened his own research and development kitchen in early 2004. It could be said that he is a molecular gastronomist, though he dislikes the term, believing it makes the practice sound "complicated" and "elitist."^[15] He holds multiple honorary degrees in recognition of his scientific approach to cooking.^[16][17]

One of his signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation. This is used in such dishes as an aerated chocolate soufflé–like dessert. The reduction in air pressure inside the jar causes bubbles to grow to a larger size. He has experimented with amplification to enhance the sounds, such as the crunch, created while eating various foods.

Blumenthal is a proponent of low temperature, ultra–slow cooking, whereby a joint of meat is cooked for up to 24 hours so as to contain the fat content while preventing collagen molecules from re-forming within the meat. In his In Search of Perfection series, he cooks a Bresse chicken at 60 degrees Celsius (140 degrees Fahrenheit). Ultra-slow cooking does not melt the fat or release many juices, making the creation of gravy impossible, but Blumenthal says that gravy is unnecessary as the meat itself is sufficiently moist.

Blumenthal is also a proponent of the sous-vide cooking technique. Sous-vide, which means under vacuum in French, is a technique that entails cooking something that has been vacuum sealed in a plastic bag. The sealed bag is placed in a thermostatically controlled water bath and held at a relatively low temperature for long periods of time. In the case of beef steak cooked using the sous-vide method, the steak is held at around 60 °C (140 °F) for a minimum of thirty minutes. The steak is then removed from the bag and is then seared in a very hot pan. Searing the outside of the steak not only improves the flavour and texture of the meat, it also kills the harmful bacteria on the outside of the steak that survived the water bath.

Signature Dishes[link]

Blumenthal's signature dishes include snail porridge, bacon and egg ice cream and parsnip cereal, mock turtle soup (which combines a multi-sensory experience with historical references), Meat Fruit and his Sweet Shop petit fours.^[18]

He has pioneered the use of sound as part of the dining experience with his Sound of the Sea dish where diners listen to a recording of the seaside - crashing waves with occasional sounds of distant seagulls, children's laughter and the horn of a ship, while they eat a dish of king fish, konbu cured halibut, balloting of mackerel with 5 different seaweeds, sea jelly beans and monks beard served on "sand" made from tapioca starch, toasted Japanese breadcrumbs, miso paste and dried seaweeds.^{[citation needed]}

Blumenthal is also known for his use of scented dry ice.^{[citation needed]}

Blumenthal and his restaurant "The Fat Duck" have been credited as instigators of the bacon dessert "craze". He was preparing sweet and savoury bacon-and-egg ice cream as early as 2004, and news "about the intriguingly odd confection quickly spread through the food world."^[19]

Historic influences[link]

This biographical section of an article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (May 2012)

Blumenthal is known for using British history in his dishes, television work, and books. He first became interested in British culinary history in 2000 when he was writing his book “Family Food”. The first dish he created based on a historic recipe was Quaking Pudding, which is on the menu at the Hinds Head.

British culinary history formed the basis for Blumenthal’s Feast Series. One of Blumenthal’s signature dishes at his restaurant, Dinner by Heston Blumenthal, is Meat Fruit which he first developed for the Feast Medieval episode. Blumenthal said in the programme,” When I first started looking at historic recipes, particularly recipes from medieval times, there was one dish that really attracted my attention, just because it was completely mad: Meat fruit. Literally, you took some meat and literally turned it into fruit. People in the Middle Ages believed fruit and vegetable were considered to have diseases unless cooked. With a typically wicked sense of humor, medieval chefs played on this fear by forming and painting meat to make it look like raw fruit. The idea being to shock and delight their diners.”

Blumenthal has worked extensively with historian Ivan Day and then those at Hampton Court Palace to research British culinary history.

Blumenthal is writing and researching a book based entirely on historic recipes.

Collaborations[link]

Blumenthal has collaborated with scientists, including:

• Professor Peter Barham, Professorial Teaching Fellow in Physics at Bristol University and author of the book The Science of Cooking
• Professor Charles Spence, an experimental psychologist at the University of Oxford, with whom he collaborated in experiments with the use of headphones during eating
• Professor Andy Taylor at the University of Nottingham with whom Blumenthal has sponsored a PhD studentship
• Professors Don Mottram and Margot Gosney of the University of Reading, which in 2006 awarded Blumenthal an honorary degree.^[20]

Heston is also a mentor for the British Airways Great Britons Programme,^[21] and will mentor an up and coming chef to produce a dish served on board flights in the run up to the London 2012 Games.

Honorary Degrees and Recognition[link]

This biographical section of an article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (May 2012)

Blumenthal holds multiple honorary degrees in recognition of his scientific approach to cooking.

In January 2006, he was awarded an OBE by Her Majesty The Queen in the New Years Honours List for his services to British Gastronomy.

In July 2006, Blumenthal was presented with an honorary Doctor of Science degree by Reading University in recognition of his unique scientific approach to food and long-standing relationship with the University’s School of Food Biosciences. Also in July 2006, Blumenthal was the first chef to be awarded an Honorary Fellowship by the Royal Society of Chemistry. Blumenthal received an honorary Master of Science from Bristol University in 2007.

Blumenthal is the first ever professional chef in the United Kingdom to be offered a Coat of Arms.[citation needed]

Awards[link]

This biographical section of an article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (May 2012)

Personal awards[link]

• GQ Chef of the Year - GQ Man of the Year Awards 2010, 2011
• Trophy Gourmand - Austria 2010
• GQ Personality of the year - GQ Glenfiddich Awards 2007
• Chefs Chef - San Pellegrino Worlds 50 Best Restaurant Awards April 2007
• Honorary Royal Society of Chemistry Fellowship for “… distinguished person whose activities have been of significant development to the chemical community..” - July 2006
• Honorary Doctor of Science degree awarded by Reading University for recognition for his unique scientific approach to food and long-standing relationship with the University’s School of Food Biosciences.
• Summer graduation ceremony - July 2006
• Order of the British Empire by Her Majesty the Queen - January 2006 New Years Honours List
• GQ Magazine Chef of the Year - GQ Magazine Man of the Year awards 2004
• Chef of the Year - Good Food Guide, 2001
• Catey Awards Restaurateur of the year Award - Caterer & Hotelkeeper Magazine 2003
• Best Restaurant of the Year Award - Decanter Magazine, 1998
• Food & Wine Personality of the Year Award - GQ Magazine, Glenfiddich Awards 2004
• AA Guide chef’s chef of the year Award - AA Guide Publications 2002

Television and book awards[link]

• BAFTA nomination in the Features category for "FEAST" - British Academy Television Awards 2010
• The Features and Lifestyle Award for Heston's Victorian Feast - The Royal Television Society Awards 2009
• Food Book of the Year for The Big Fat Duck Cookbook - Guild of Food Writers Awards 2009
• Winner of Design and Production Award for The Big Fat Duck Cookbook - British Book Industry Awards 2009
• Winner of Photography Award for The Big Fat Duck Cookbook - James Beard Foundation Awards 2009
• Winner of Design Award for The Big Fat Duck Cookbook - International Association of Culinary Professionals Awards 2009
• BAFTA nomination in the Features category for “Heston Blumenthal: In Search of Perfection”- British Academy Television Awards 2008
• Best Cookbook of the year Worldwide for Family Food “a new approach to cooking” - Gourmand World Cookbook Awards 2004
• Best Children Cookbook for Family Food “a new approach to cooking” - Gourmand World Cookbook Awards 2004
• Best Production “Heston Blumenthal – In Search of Perfection” BBC2 - GQ Glenfiddich Awards 2007

Restaurant awards[link]

• Third Best Restaurant in the World - San Pellegrino Worlds 50 Best Restaurant Awards 2010
• Second Best Restaurant in the World - San Pellegrino Worlds 50 Best Restaurant Awards 2009,2008,2007,2006
• Best Restaurant in the UK and 10/10 score - Good Food Guide 2008, 2009,2010,2011, 2012
• Conde Nast Traveller Innovation Award for “Chocolate Wine” 2008
• Best Overall Service - Restaurant Magazine Front of House Awards 2007
• Best Restaurant in the UK - Good Food Guide 2007
• Grand Prix de L’Art de la Cuisine - International Academy of Gastronomy 2007
• Gault Millau, 19/20 rating
• Gault Millau Guide January 2005
• 3 Michelin Stars - Michelin Travel Publications 2004
• Square Meal/BMW Best out of Town Restaurant - Square Meal Magazine, BMW Awards 2004
• Tatler Magazine Best Out of Town Restaurant - Tatler Magazine Awards 2004
• Catey Awards Chef of the Year - Catering & Hotelkeeper Magazine 2004
• Second Best restaurant in the World Award - Restaurant Magazine Worlds 50 Best Restaurant awards 2004
• Restaurant Magazine Best European Restaurant Award - Worlds 50 Best Restaurants Awards 2004
• Restaurant Magazine highest New Entry Award - Worlds Best 50 Restaurants Awards 2004
• Best Restaurant Award - Observer Food Monthly Awards 2004
• Good Food Guide accreditation 9/10 - 2004
• 2 Michelin Stars - Michelin Travel Publications 2001
• 5 AA rosettes - AA Publications 2001, 2002, 2003, 2004
• AA wine list of the year - AA Publications 2002
• AA Sherry List of the year - AA Sherry Publications 2002
• AA Restaurant of Year Award - AA Publications 2001
• Best of the year in Modern European category - Hotel and Restaurant Magazine, 2000
• 1 Michelin Star - Michelin Travel Publications 1998

Bibliography[link]

• Family Food: A New Approach to Cooking (2002)
• In Search of Perfection (2006)
• Further Adventures in Search of Perfection (2007)
• The Fat Duck Cookbook (2008)
• Total Perfection:In Search of Total Perfection (2009)
• Heston's Fantastical Feasts (2010)
• Heston Blumenthal At Home (2011)

References[link]

External links[link]

• Official website of the Fat Duck restaurant
• Blumenthal's biography
• Heston Blumenthal's column in The Times
• Heston Blumenthal recipes at www.bbc.co.uk