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.

Jaksot(415)

22 | Joe Walston on Conservation, Urbanization, and the Way We Live on Earth

22 | Joe Walston on Conservation, Urbanization, and the Way We Live on Earth

There's no question that human activity is causing enormous changes on our planet's environment, from deforestation to mass extinction to climate change. But perhaps there is a tiny cause for optimism...

12 Marras 20181h 28min

21 | Alex Rosenberg on Naturalism, History, and Theory of Mind

21 | Alex Rosenberg on Naturalism, History, and Theory of Mind

We humans love to tell ourselves stories about why things happened the way they did; if the stories are sufficiently serious, we label this activity "history." Part of getting history right is simply ...

5 Marras 20181h 20min

20 | Scott Derrickson on Cinema, Blockbusters, Horror, and Mystery

20 | Scott Derrickson on Cinema, Blockbusters, Horror, and Mystery

Special Halloween edition? Scott Derrickson is a film-lover first and a director second, but he's been quite successful at the latter -- you may know him as the director and co-writer of Marvel's Doct...

29 Loka 20181h 23min

19 | Tyler Cowen on Maximizing Growth and Thinking for the Future

19 | Tyler Cowen on Maximizing Growth and Thinking for the Future

Economics, like other sciences (social and otherwise), is about what the world does; but it's natural for economists to occasionally wander out into the question of what we should do as we live in the...

22 Loka 201859min

18 | Clifford Johnson on What's So Great About Superstring Theory

18 | Clifford Johnson on What's So Great About Superstring Theory

String theory is a speculative and highly technical proposal for uniting the known forces of nature, including gravity, under a single quantum-mechanical framework. This doesn't seem like a recipe for...

15 Loka 20181h 12min

17 | Annalee Newitz on Science, Fiction, Economics, and Neurosis

17 | Annalee Newitz on Science, Fiction, Economics, and Neurosis

The job of science fiction isn't to predict the future; it's to tell interesting stories in an imaginative setting, exploring the implications of different ways the world could be different from our a...

8 Loka 20181h 11min

16 | Coleen Murphy on Aging, Biology, and the Future

16 | Coleen Murphy on Aging, Biology, and the Future

Aging -- everybody does it, very few people actually do something about it. Coleen Murphy is an exception. In her laboratory at Princeton, she and her team study aging in the famous C. Elegans roundwo...

1 Loka 20181h 4min

15 | David Poeppel on Thought, Language, and How to Understand the Brain

15 | David Poeppel on Thought, Language, and How to Understand the Brain

Language comes naturally to us, but is also deeply mysterious. On the one hand, it manifests as a collection of sounds or marks on paper. On the other hand, it also conveys meaning – words and sentenc...

8 Syys 20181h 24min

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