The Chemistry of Food & Taste | Dr. Harold McGee
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Dr. Harold McGee, PhD, is a Stanford University professor and renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you’re a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking.
Articles
- The discovery of umami (Chemical Senses)
- Preferences for salty and sweet tastes are elevated and related to each other during childhood (PLOS ONE)
- PTC/PROP tasting: anatomy, psychophysics, and sex effects (Physiology & Behavior)
- Do More Expensive Wines Taste Better? Evidence from a Large Sample of Blind Tastings (Journal of Wine Economics)
- Genetic analysis of chemosensory traits in human twins (Chemical Senses)
Books
- On Food and Cooking: The Science and Lore of the Kitchen
- Neurogastronomy: How the Brain Creates Flavor and Why It Matters
Other Resources
Huberman Lab Episodes Mentioned
People Mentioned
- Justin & Erica Sonnenburg: microbiology and immunology researchers, Stanford University
- Alan Adler: AeroPress inventor, engineer
- John Keats: English poet
- Catherine Dulac: professor of molecular and cellular biology, Harvard University
This transcript is currently under human review and may contain errors. The fully reviewed version will be posted as soon as it is available.
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