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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111 | Nick Bostrom on Anthropic Selection and Living in a Simulation

111 | Nick Bostrom on Anthropic Selection and Living in a Simulation

Human civilization is only a few thousand years old (depending on how we count). So if civilization will ultimately last for millions of years, it could be considered surprising that we've found ourse...

24 Elo 20201h 20min

110 | Neil Johnson on Complexity, Conflict, and Infodemiology

110 | Neil Johnson on Complexity, Conflict, and Infodemiology

Physicists have traditionally simplified systems as much as possible, in order to shed light on fundamental properties. But small, simple parts build up into large, complex wholes. Are there new rules...

17 Elo 20201h 23min

109 | Jason Torchinsky on Our Self-Driving Future

109 | Jason Torchinsky on Our Self-Driving Future

It's easy to foresee that technological progress will change how we live; it's much harder to anticipate exactly how. Self-driving cars represent an enormous technological challenge, but one that is p...

10 Elo 20201h 18min

108 | Carl Bergstrom on Information, Disinformation, and Bullshit

108 | Carl Bergstrom on Information, Disinformation, and Bullshit

We are living, in case you haven't noticed, in a world full of bullshit. It's hard to say whether the amount is truly increasing, but it seems that everywhere you look someone is trying to convince yo...

3 Elo 20201h 24min

107 | Russ Shafer-Landau on the Reality of Morality

107 | Russ Shafer-Landau on the Reality of Morality

Despite occasional and important disagreements, most people are in rough agreement about what it means to be moral, to do the right thing. There's much less agreement about why we should be moral, or ...

27 Heinä 20201h 30min

106 | Stuart Bartlett on What "Life" Means

106 | Stuart Bartlett on What "Life" Means

Someday, most likely, we will encounter life that is not as we know it. We might find it elsewhere in the universe, we might find it right here on Earth, or we might make it ourselves in a lab. Will w...

20 Heinä 20201h 25min

105 | Ann-Sophie Barwich on the Science and Philosophy of Smell

105 | Ann-Sophie Barwich on the Science and Philosophy of Smell

We gather empirical evidence about the nature of the world through our senses, and use that evidence to construct an image of the world in our minds. But not all senses are created equal; in practice,...

13 Heinä 20201h 17min

104 | David Rosen and Scott Miles on the Neuroscience of Music and Creativity

104 | David Rosen and Scott Miles on the Neuroscience of Music and Creativity

Creativity is one of those things that we all admire but struggle to define or make concrete. Music provides a useful laboratory in which to examine what creativity is all about — how do people become...

6 Heinä 20201h 26min

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