Episode 33: Molecular Gastronomy
Distillations | Science History Institute · Science History Institute
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Show Notes
The term molecular gastronomy can sound pretentious, but food writer Harold McGee describes it as “the science of deliciousness.” Learn more about the science of food (and deliciousness) in this week’s episode.
SHOW CLOCK
00:00 Opening Credits
00:30 Introduction
01:14 Element of the Week: Bismuth
03:39 Mystery Solved! The Perfect Egg
06:28 Chemistry in the Kitchen: Making Mousse Without Dairy
11:04 Quote: Jean Anthelme Brillat-Savarin
11:19 Closing Credits
CREDITS
Special thanks to Chi Chan for researching this show. Additional credits available at chemheritage.org/distillations.