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.

Episoder(416)

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

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

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26 Feb 20241h 13min

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...

19 Feb 20241h 20min

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...

12 Feb 20243h 24min

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...

5 Feb 20241h 20min

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...

29 Jan 20241h 12min

263 | Chris Quigg on Symmetry and the Birth of the Standard Model

263 | Chris Quigg on Symmetry and the Birth of the Standard Model

Einstein's theory of general relativity is distinguished by its singular simplicity and beauty. The Standard Model of Particle Physics, by contrast, is a bit of a mess. So many particles and interacti...

22 Jan 20241h 26min

262 | Eric Schwitzgebel on the Weirdness of the World

262 | Eric Schwitzgebel on the Weirdness of the World

Scientists and philosophers sometimes advocate pretty outrageous-sounding ideas about the fundamental nature of reality. (Arguably I have been guilty of this.) It shouldn't be surprising that reality,...

15 Jan 20241h 20min

261 | Sanjana Curtis on the Origins of the Elements

261 | Sanjana Curtis on the Origins of the Elements

In mid-20th-century cosmology, there was a debate over the origin of the chemical elements. Some thought that they could be produced in the Big Bang, while others argued that they were made inside sta...

8 Jan 20241h 7min

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