Exploring the intricate world of flavor, this chapter delves into the fundamental aspects of taste in food, discussing the connection between culinary expertise and flavor experience. Featuring a flavor scientist as a guest speaker, the episode covers their work advising top chefs and collaborating with renowned restaurants like Noma, known for its innovative Nordic cuisine. The discussion explores the complexities of flavor perception, emphasizing the role of taste, smell, and the brain in creating the sensation of flavor.
What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O’Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.
NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:
https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/
Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.
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