Episode · Freakonomics Radio · 2015-11-05
Books mentioned on 226. Food + Science = Victory!
A kitchen wizard and a nutrition detective talk about the perfect hamburger, getting the most out of garlic, and why you should use vodka in just about everything. Hosted by Simplecast, an AdsWizz company.
Stephen Dubner recommended Eating on the Wild Side by Jo Robinson, and discussed The Food Lab by J. Kenji López-Alt.
Books mentioned, in the order they came up
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The Food Lab
The Food Lab by J.
Discussed“But as Lopez-Alt writes in the Food Lab, I discovered that in many cases, even in the best restaurants in the world, the methods that traditional cooking knowledge teaches us are not only outdated, but occasionally flat-out wrong.”
Where to get it
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Eating on the Wild Side
Eating on the Wild Side by Jo Robinson is a scientifically grounded guide that explores how modern agricultural practices have altered the nutritional value of common fruits, vegetables, and herbs compared to their wild ancestors.
Recommended“Robinson's latest book is called Eating on the Wild Side. It's fascinating. Almost every page tells you something you don't know about food, especially fruits and veg and herbs.”
Where to get it
Other mentions in this episode (1) — ad reads, self-promotion and passing references, never counted
Passing The Food Lab
“So, J Kenji Lopez-Alt has just published a big, beautiful doorstop of a book. It's almost a thousand pages. It's pretty big. It's called The Food Lab. Better home cooking through science.”