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Episode 250: The Curious Cook, Harold McGee
Manage episode 174362075 series 1401628
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series.
Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more.
And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!
453 episodes
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Manage episode 174362075 series 1401628
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
This week on Cooking Issues, Dave and Nastassia are joined by "The Curious Cook" Harold McGee, an author who writes about the chemistry and history of food science, cooking and molecular gastronomy. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen, initially published in 1984 and revised in 2004. Currently, he writes a regular column for the New York Times – "The Curious Cook" – which examines (and often debunks) conventional kitchen wisdom. Along with Dave Arnold and Nils Norén, he also teaches a three-day class at The French Culinary Institute in New York City entitled the Harold McGee Lecture Series.
Peter Kim and Daniel Gritzer also join in to discuss losing your sense of smell, sticky white scum, Jerusalem artichokes, greazy donuts, and more.
And don't miss next week's show, when the guest will be Jim Lahey, developer of the No-Knead bread recipe!
453 episodes
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Similar to Cooking Issues
Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
…
continue reading
Investigating every aspect of the food we eat
…
continue reading
Tony & Chelsea Northrup's photography podcast - dig deep into the history, science, and personalities of photography.
…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
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…
continue reading
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
…
continue reading
It didn’t all change in March 2020. Not really. The UK high street has been in the throes of a gradual revolution for decades. From the rise of ecommerce, to the birth of mobile, social commerce, and a growing emphasis on experience, change has been underway for a while. In fact for many, the pandemic has acted as a wake-up call. Digital transformation was no longer a ‘nice to have’ but a matter of survival. Necessity sparked innovation and customers are enjoying more flexibility and conveni ...
…
continue reading
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continue reading
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continue reading
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continue reading
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