103 | J. Kenji López-Alt on Cooking As and With Science

103 | J. Kenji López-Alt on Cooking As and With Science

Cooking is art, but it's also very much science — mostly chemistry, but with important contributions from physics and biology. (Almost like a well-balanced recipe…) And I can't think of anyone better to talk to about the intersection of these fields than Kenji López-Alt: professional chef and restauranteur, MIT graduate, and author of The Food Lab. We discuss how modern scientific ideas can improve your cooking, and more importantly, how to bring a scientific approach to cooking anything at all. Then we also get into the cultural and personal resonance of food, and offer a few practical tips.

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James Kenji López-Alt received a bachelor's degree in architecture from MIT. After working at several restaurants, he began writing the Food Lab column for Serious Eats, where he is now Chief Culinary Consultant. His first book, The Food Lab: Better Home Cooking through Science, won the 2016 James Beard Award for General Cooking and the International Association of Culinary Professionals Cookbook of the Year Award. He is co-owner of Wursthall Restaurant and Bierhaus in San Mateo, California.

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269 | Sahar Heydari Fard on Complexity, Justice, and Social Dynamics

269 | Sahar Heydari Fard on Complexity, Justice, and Social Dynamics

When it comes to social change, two questions immediately present themselves: What kind of change do we want to see happen? And, how do we bring it about? These questions are distinct but related; the...

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AMA | March 2024

AMA | March 2024

Welcome to the March 2024 Ask Me Anything episode of Mindscape! These monthly excursions are funded by Patreon supporters (who are also the ones asking the questions). We take questions asked by Patre...

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268 | Matt Strassler on Relativity, Fields, and the Language of Reality

268 | Matt Strassler on Relativity, Fields, and the Language of Reality

In the 1860s, James Clerk Maxwell argued that light was a wave of electric and magnetic fields. But it took over four decades for physicists to put together the theory of special relativity, which cor...

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267 | Benjamin Breen on Margaret Mead, Psychedelics, and Utopia

267 | Benjamin Breen on Margaret Mead, Psychedelics, and Utopia

The twentieth century was something, wasn't it? Margaret Mead, as well as her onetime-husband Gregory Bateson, managed to play roles in several of its key developments: social anthropology and its imp...

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266 | Christoph Adami on How Information Makes Sense of Biology

266 | Christoph Adami on How Information Makes Sense of Biology

Evolution is sometimes described -- not precisely, but with some justification -- as being about the "survival of the fittest." But that idea doesn't work unless there is some way for one generation t...

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AMA | February 2024

AMA | February 2024

Welcome to the February 2024 Ask Me Anything episode of Mindscape! These monthly excursions are funded by Patreon supporters (who are also the ones asking the questions). We take questions asked by Pa...

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265 | John Skrentny on How the Economy Mistreats STEM Workers

265 | John Skrentny on How the Economy Mistreats STEM Workers

Universities and their students are constantly being encouraged to produce more graduates majoring in STEM fields -- science, technology, engineering, and mathematics. That's the kind of training that...

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264 | Sabine Stanley on What's Inside Planets

264 | Sabine Stanley on What's Inside Planets

The radius of the Earth is over 6,000 kilometers, but the deepest we've ever dug below the surface is only about 12 km. Yet we have a quite reliable idea of the structure of the Earth's interior -- in...

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