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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Episoder(427)

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163 | Nigel Goldenfeld on Phase Transitions, Criticality, and Biology

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162 | Leidy Klotz on Our Resistance to Subtractive Change

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161 | W. Brian Arthur on Complexity Economics

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23 Aug 20211h 35min

160 | Edward Slingerland on Confucianism, Daoism, and Wu Wei

160 | Edward Slingerland on Confucianism, Daoism, and Wu Wei

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16 Aug 20211h 23min

AMA | August 2021

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12 Aug 20213h 11min

159 | Mari Ruti on Lack, Love, and Psychoanalysis

159 | Mari Ruti on Lack, Love, and Psychoanalysis

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9 Aug 20211h 49min

158 | David Wallace on the Arrow of Time

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The arrow of time — all the ways in which the past differs from the future — is a fascinating subject because it connects everyday phenomena (memory, aging, cause and effect) to deep questions in phys...

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