I held off on posting this so we could space out some of our posts a bit. Either way, if you know me well, you know I’m a bit of a geek and listen to a bunch of podcasts. None of them are strictly food related, but this last couple of Freakonomics podcasts were all about food. It’s a two parter and links are below to each episode.
They present a debate between the “molecular gastronomy” movement and traditional cooking practices. I’ve learned a little about “molecular gastronomy” from Dani and there was a chef on Top Chef a few seasons ago that used some of the techniques. As Nathan Myhrvold, one of the interviewees puts it, any way you cut it even just applying heat you’re still doing physics.
Two People One Tiny Kitchen 