Episode · Freakonomics Radio · 2012-04-11
Books mentioned on 70. Eating and Tweeting
Does the future of food lie in its past – or inside a tank of liquid nitrogen? Also: how anti-social can you be on a social network?
Stephen Dubner discussed Modernist cuisine by Nathan Myhrvold.
Books mentioned, in the order they came up
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Modernist cuisine
Modernist Cuisine by Nathan Myhrvold is an encyclopedic, multi-volume science and cooking text that explores the physics and chemistry behind culinary techniques.
Discussed“Last year, he published a cookbook called Modernist Cuisine. Well, it is an encyclopedic treatment of the science of cooking, how cooking really works, and describes modern cooking techniques that have evolved over the course of the last 20 years.”
Where to get it
Other mentions in this episode (3) — ad reads, self-promotion and passing references, never counted
Passing Six Degrees
“He's written a few books, Six Degrees, a sort of academic take on the Kevin Bacon thing, and more recently, a book called Everything is Obvious Once You Know the Answer.”
Passing Everything is Obvious
“He's written a few books, Six Degrees, a sort of academic take on the Kevin Bacon thing, and more recently, a book called Everything is Obvious Once You Know the Answer. It's about common sense and how it lets us down.”
Plugged Sh*t My Dad Says
“My name is Justin Halpern, and I created Sh** My Dad Says, and I'm author of a book by the same name and one of the writers of the television show by the same name.”