World Model · podcast knowledge graph

103 | J. Kenji López-Alt on Cooking As and With Science

2020-06-29 · 76 min · episode 103 · 8 entities

episode page audio

Asserted relationships

  • → authored Food Lab book
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    evidence rules-v4
    author of The Food Lab
  • → hosted by Sean Carroll person
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    evidence rules-v4
    Feed author/publisher: Sean Carroll
  • → discusses Science concept
    0.40
    evidence rules-v4
    Feed category: Science
  • → discusses Physics concept
    0.40
    evidence rules-v4
    Feed category: Physics

Entities found in this episode

concepts 4

  • mentioned Science concept
    0.50
    evidence rules-v4
    Feed category: Science
  • mentioned Physics concept
    0.50
    evidence rules-v4
    Feed category: Physics
  • discusses Science concept
    0.40
    evidence rules-v4
    Feed category: Science
  • discusses Physics concept
    0.40
    evidence rules-v4
    Feed category: Physics

books 2

  • mentioned Food Lab book
    0.72
    evidence rules-v4
    author of The Food Lab
  • authored Food Lab book
    0.62
    evidence rules-v4
    author of The Food Lab

persons 2

  • mentioned Sean Carroll person
    0.70
    evidence rules-v4
    Feed author/publisher: Sean Carroll
  • hosted by Sean Carroll person
    0.55
    evidence rules-v4
    Feed author/publisher: Sean Carroll
Episode description as stored
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. Support Mindscape on  Patreon . 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. Web site Food Lab column Amazon author page Wikipedia Twitter YouTube Storing stew/chili overnight probably doesn't make it taste better