Who is Louis Camille Maillard from On Food and Cooking and what is their importance?

French physician, Louis Camille Maillard, was the first to describe the reactions of chemicals responsible for the cooked color and flavor of bread crusts, chocolate, coffee, dark beer and roasted meats that did not rely on sugar. This process, which is known as "Maillard reactions" is applied to several thousand foods. Although he wasn't the "inventor" of the process, nor even a food chemist, he did spread word of the reactions to the world, allowing the technique to be applied to foods with which it would otherwise not have been used.