19. Waiter, There’s a Physicist in My Soup! (Part 1)
Freakonomics Radio
00:00
Molecular Gastronomy - A New Approach to Food
Nathan Mirvil is part of a movement known as molecular gastronomy. He traces its roots to the mid-1980s when chefs started experimenting with techniques. Modernist Cuisine covers everything from microbiology in the kitchen to simple explanation of heat and water. Miervold: "The single biggest technique in cooking is applying heat"
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Transcript
