J. Kenji López-Alt on Cooking As and With Science
- Podcast Episode
- 2020
- 1h 15m
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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 an... Read allCooking 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: profes... Read allCooking 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 mo... Read all