Louis Camille Maillard
Louis Camille Maillard was a French physician and chemist. He made important contributions to the study of kidney disorders. He also became known for the "Maillard reaction", the chemical reaction which he described in 1912, by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.
From *.wikipedia.org,
General Info
.
Male
Date of Birth
February 4th, 1878
Age
148
Birth Place
France, Grand Est
Date of Death
May 12nd, 1936
Died Aged
58
Star Sign
Aquarius
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