109: Bon Appetit
This episode deals with the field of molecular gastronomy, founded in the late 1980s and grew in the 1990s, under the leadership of Nicholas Kurti and Hervé This. We explore what molecular gastronomy researches and promotes, its goals, but also its controversies.
- Support my podcast at https://www.patreon.com/thehistoryofchemistry
- Tell me how your life relates to chemistry! E-mail me at steve@historyofchem.com
- Get my book, O Mg! How Chemistry Came to Be, from World Scientific Publishing, https://www.worldscientific.com/worldscibooks/10.1142/12670#t=aboutBook
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This episode deals with the field of molecular gastronomy, founded in the late 1980s and grew in the 1990s, under the leadership of Nicholas Kurti and Hervé This. We explore what molecular gastronomy researches and promotes, its goals, but also its controversies.
- Support my podcast at https://www.patreon.com/thehistoryofchemistry
- Tell me how your life relates to chemistry! E-mail me at steve@historyofchem.com
- Get my book, O Mg! How Chemistry Came to Be, from World Scientific Publishing, https://www.worldscientific.com/worldscibooks/10.1142/12670#t=aboutBook
2024-02-25
20 min
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