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Two Books For The Food Science Nerd In Your Life

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Dec 07, 2020

From tortilla chips to tree bark, from fancy cheese to toe cheese, there’s a world of smells all around us that tell us a lot about food, drink, and everything else. So says legendary food scientist Harold McGee in his new book, Nose Dive: A Field Guide to the World’s Smells. Harold joins us to explain the connection between wet dog smell and fermented cabbage, and why we should have more “smell empathy” for others. Then we chat with Nik Sharma, whose new cookbook, The Flavor Equation, lays out the six components of flavor: aroma, sight, taste, emotion, sound, and mouthfeel. Why does tomato juice taste better on an airplane? Nik explains. Plus, Dan and Nik bond over their potato chip selection strategy.

Interstitial music in this episode by Black Label Music:

  • "Party Hop" by Jack Ventimiglia
  • "Cortado" by Erick Anderson
  • "Beep Boop" by Dylan Myers
  • "New Old" by JT Bates

Photo courtesy of Nik Sharma.

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