Episode · Freakonomics Radio · 2011-01-26

Books mentioned on 19. Waiter, There’s a Physicist in My Soup! (Part 1)

1 book · With Alice Waters, Nathan Myhrvold, Pablos Holman · Listen

The "molecular gastronomy" movement -- which gets a bump in visibility next month with the publication of the mammoth cookbook "Modernist Cuisine" -- is all about bringing more science into the kitchen. In many ways, it's the opposite of the "slow food" movement.

Stephen Dubner discussed Modernist cuisine by Nathan Myhrvold.

Books mentioned, in the order they came up

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1. 

   Modernist cuisine

   Nathan Myhrvold · at 11:52 · mentioned 3 times

   Modernist Cuisine by Nathan Myhrvold is an encyclopedic, multi-volume science and cooking text that explores the physics and chemistry behind culinary techniques.

   Discussed

   “He is about to publish a book, a combination cookbook, encyclopedia, and science text called Modernist Cuisine. It was produced by a team of about three dozen people, chefs, writers, editors, photographers.”

   Stephen Dubner 19. Waiter, There’s a Physicist in My Soup! (Part 1) 2011-01-26 ▶ Play 11:52

   Where to get it

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