Episode · Freakonomics Radio · 2017-05-04
Books mentioned on Food + Science = Victory! (Rebroadcast)
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 discussed The Food Lab by J. Kenji López-Alt and Eating on the Wild Side by Jo Robinson.
Books mentioned, in the order they came up
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The Food Lab
The Food Lab by J.
Discussed“So J Kenji Lopez-Alt has 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.”
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.
Discussed“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. And a lot of it goes back to that split between delicious and nutritious.”
Where to get it
