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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49 | Nicholas Christakis on Humanity, Biology, and What Makes Us Good

49 | Nicholas Christakis on Humanity, Biology, and What Makes Us Good

It's easy to be cynical about humanity's present state and future prospects. But we have made it this far, and in some ways we're doing better than we used to be. Today's guest, Nicholas Christakis, i...

3 Kesä 20191h 54min

48 | Marq de Villiers on Hell and Damnation

48 | Marq de Villiers on Hell and Damnation

If you're bad, we are taught, you go to Hell. Who in the world came up with that idea? Some will answer God, but for the purpose of today's podcast discussion we'll put that possibility aside and look...

27 Touko 20191h 11min

47 | Adam Rutherford on Humans, Animals, and Life in General

47 | Adam Rutherford on Humans, Animals, and Life in General

Most people in the modern world — and the vast majority of Mindscape listeners, I would imagine — agree that humans are part of the animal kingdom, and that all living animals evolved from a common an...

20 Touko 20191h 38min

46 | Kate Darling on Our Connections with Robots

46 | Kate Darling on Our Connections with Robots

Most of us have no trouble telling the difference between a robot and a living, feeling organism. Nevertheless, our brains often treat robots as if they were alive. We give them names, imagine that th...

13 Touko 20191h 6min

45 | Leonard Susskind on Quantum Information, Quantum Gravity, and Holography

45 | Leonard Susskind on Quantum Information, Quantum Gravity, and Holography

For decades now physicists have been struggling to reconcile two great ideas from a century ago: general relativity and quantum mechanics. We don't yet know the final answer, but the journey has taken...

6 Touko 20191h 13min

44 | Antonio Damasio on Feelings, Thoughts, and the Evolution of Humanity

44 | Antonio Damasio on Feelings, Thoughts, and the Evolution of Humanity

When we talk about the mind, we are constantly talking about consciousness and cognition. Antonio Damasio wants us to talk about our feelings. But it's not in an effort to be more touchy-feely; Damasi...

29 Huhti 20191h 12min

43 | Matthew Luczy on the Pleasures of Wine

43 | Matthew Luczy on the Pleasures of Wine

Some people never drink wine; for others, it's an indispensable part of an enjoyable meal. Whatever your personal feelings might be, wine seems to exhibit a degree of complexity and nuance that can be...

22 Huhti 20191h 46min

42 | Natalya Bailey on Navigating Earth Orbit and Beyond

42 | Natalya Bailey on Navigating Earth Orbit and Beyond

The space age officially began in 1957 with the launch of the Sputnik 1 satellite. But recent years have seen the beginning of a boom in the number of objects orbiting Earth, as satellite tracking and...

15 Huhti 201959min

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