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The Chemistry of Food & Taste | Dr. Harold McGee

Huberman Lab

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The Art and Science of Cheese and Fermentation

This chapter explores the intricate relationship between curiosity and the appreciation of culinary arts, particularly in cheese and fermentation. It recalls personal experiences with cheese culture in France, detailing the biology and chemistry of cheese aging while examining fermentation's historical significance and health benefits. Additionally, the discussion touches on the evolving nature of food practices, highlighting the impact of science on traditional methods and the future of culinary innovation.

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