Episode · Freakonomics Radio · 2011-02-02

Books mentioned on 20. Waiter, There’s a Physicist in My Soup! (Part 2)

1 book · With Alice Waters, Nathan Myhrvold, John Floros, Phil Nelson, Pablos Holman · Listen

What do a computer hacker, an Indiana farm boy, and Napoleon Bonaparte have in common? The past, present, and future of food science.

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 3:48

   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 cookbook, a six-volume, 2,400-page, $625 cookbook called Modernist Cuisine. It's a celebration of molecular gastronomy, the high-end practice of turning ordinary food into works of art.”

   Stephen Dubner 20. Waiter, There’s a Physicist in My Soup! (Part 2) 2011-02-02 ▶ Play 3:48

   Where to get it

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