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The language of food, science, and critical thinking with J. Kenji López-Alt

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Manage episode 332895387 series 28262
Content provided by Inquiring Minds and Indre Viskontas. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Inquiring Minds and Indre Viskontas 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 we welcome back James Beard award winning food science writer J. Kenji López-Alt. He talks about growing up around science, studying architecture at MIT, and how, strangely enough, both subjects pertain to cooking. Kenji is the author of the bestselling The Food Lab and the recently released The Wok: Recipes and Techniques.

Support the show: https://www.patreon.com/inquiringminds

  continue reading

449 episodes

Artwork
iconShare
 
Manage episode 332895387 series 28262
Content provided by Inquiring Minds and Indre Viskontas. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Inquiring Minds and Indre Viskontas 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 we welcome back James Beard award winning food science writer J. Kenji López-Alt. He talks about growing up around science, studying architecture at MIT, and how, strangely enough, both subjects pertain to cooking. Kenji is the author of the bestselling The Food Lab and the recently released The Wok: Recipes and Techniques.

Support the show: https://www.patreon.com/inquiringminds

  continue reading

449 episodes

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