Sean Carroll's Mindscape: Science, Society, Philosophy, Culture, Arts, and Ideas

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

Jun 29, 2020

J. Kenji López-Alt, a professional chef, MIT graduate, and author of 'The Food Lab', shares his expertise on the science behind cooking. He discusses how chemistry and modern techniques, like sous vide, can elevate culinary creativity. The conversation dives into the historical evolution of cooking methods and the psychology of taste, revealing how personal experiences shape flavor preferences. Kenji also emphasizes the art of blending scientific precision with cultural traditions, offering insights for both home cooks and culinary professionals.

01:15:29

Episode guests

J. Kenji López-Alt

AI Chapters

Episode notes

Intro

4min

The Science and Art of Cooking

17min

The Evolution of Cooking Techniques and Temperature Control

3min

Mastering Sous Vide Cooking

11min

The Science of Flavor Development in Reheated Dishes

4min

The Psychology of Taste Perception

15min

The Science and Art of Culinary Creation

3min

Navigating Culinary Creativity and Science

22min

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.

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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.

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