Podcast appearances and mentions of harold mcgee

What's in our medicines? There are active ingredients, and there are excipients, which is everything else. From colorants to emulsifiers to adjuvants, excipients hide many horrors, and it's not even possible to know which ones are in your meds (or foods). Dairy that has been fortified with vitamins A & D also has seed oils and emulsifiers, but those things aren't on the label. The government database that should have all the information is full of errors. Polysorbate 80, a common emulsifier in food and drugs, is so complex that it hasn't been fully characterized, and is known to be cytotoxic generally, including being hemolytic—it breaks apart red blood cells. Meanwhile, Moderna's Covid “vax” has even more contaminants than previously recognized.*****Our sponsors:Masa Chips: Delicious chips made with corn, salt, and beef tallow—nothing else—in loads of great flavors. Go to http://masachips.com/DarkHorse, use code DarkHorse, for 20% off.Dose for your Liver: Tasty drink with milk thistle, ginger, dandelion & turmeric to support liver health. Save 30% of your first month at http://dosedaily.co/DarkHorse.Jolie: Beautiful showerheads that filter out the garbage without reducing water pressure. Go to http://jolieskinco.com/DarkHorse to get free shipping; free returns within 60 days.*****Join us on Locals! Get access to our Discord server, exclusive live streams, live chats for all streams, and early access to many podcasts: https://darkhorse.locals.comHeather's newsletter, Natural Selections (subscribe to get free weekly essays in your inbox): https://naturalselections.substack.comOur book, A Hunter-Gatherer's Guide to the 21st Century, is available everywhere books are sold, including from Amazon: https://amzn.to/3AGANGg (commission earned)Check out our store! Epic tabby, digital book burning, saddle up the dire wolves, and more: https://darkhorsestore.org*****Mentioned in this episode:FDA to ban petroleum-based dyes: https://www.fda.gov/news-events/press-announcements/hhs-fda-phase-out-petroleum-based-synthetic-dyes-nations-food-supplyMilk fortified with seed oils and Polysorbate 80: https://x.com/strong_sistas/status/1906085634357236222Abrantes et al 2016. An overview of pharmaceutical excipients: safe or not safe? Journal of pharmaceutical sciences, 105(7): 2019-2026: https://www.sciencedirect.com/science/article/abs/pii/S0022354916004470Betty Pezzimenti on DarkHorse, Nov 26, 2021: https://www.youtube.com/watch?v=-qA0wZD0iPwKinsella et al 2024. Inconsistent excipient listings in DailyMed: implications for drug safety. Naunyn-Schmiedeberg's Archives of Pharmacology, 397(9): 6851-6854: https://link.springer.com/article/10.1007/s00210-024-03067-xRFK on Dr. Phil: https://www.youtube.com/watch?v=ZofNzZ8UoPkOn Food and Cooking by Harold McGee: https://amzn.to/3EFZBAj (commission earned)Sun et al 2017. Component-based biocompatibility and safety evaluation of polysorbate 80. RSC advances, 7(25): 15127-15138: https://pubs.rsc.org/en/content/articlepdf/2017/ra/c6ra27242hMore contaminants in the Moderna vaccine: https://x.com/kevin_mckernan/status/1917252562442506303Support the show

Evan Kleiman taps flavor scientist Arielle Johnson to co-host Good Food's annual Thanksgiving episode. Food science writer Harold McGee breaks down brining, spice, and the best way to prep that giant Thanksgiving bird. Khushbu Shah forgoes the turkey for squash filled with biryani, a tikka masala-inspired mac and cheese, and Mexican food. Homemade cranberry sauce is all about the crackle and pop for Harold McGee. Sommelier Ian Krupp goes beyond Beaujolais in his Thanksgiving wine pairings. Arielle Johnson opts for two types of cardamom in her pumpkin pie recipe. Brian Polcyn assembles the perfect pot pie with turkey leftovers.

Andy and Anthony celebrate their 200th episode!! They look back at where they were and how they approached Magic when they started the podcast vs now. Andy reverse engineer's his Cube list from the time and talks about how his tastes in Magic have changed. Anthony goes a little off the rails as they talk about how to still get the most enjoyment out of the game at a less involved level. ⁠View all cards mentioned in the episode →⁠ Discussed in this episode: Infinite Jest On Food and Cooking Nose Dive, by Harold McGee xkcd: everything is applied math Andy's Bun Magic cube List circa the beginning of the podcast Linguistic Relativity Benjamin Lee Whorf Timestamps 0:00 - Introduction 7:44 - The Top 200 Most Powerful Cards for Vintage Cube 13:05 - Episode Overview 15:15 - Four Years of the Bun Magic Cube 38:16 - Four Years of Anthony's Relationship to Magic Check us out on Twitch and YouTube for paper Cube gameplay. You can find the hosts' Cubes on Cube Cobra: Andy's “Bun Magic” Cube Anthony's “Regular” Cube If want us to do a pack 1, pick 1 from your cube submit it on our website. You can find both your hosts in the MTG Cube Talk Discord. Send in questions to the show at mail@luckypaper.co or our p.o. box: Lucky Paper PO Box 4855 Baltimore, MD 21211 If you'd like to show your support for the show, please leave us a review on iTunes or wherever you listen. Musical production by DJ James Nasty.

Food science expert Harold McGee helps us separate food science fact from fiction and explains our most profound questions about taste and smell. Why do oysters taste like cucumbers? Is there such a thing as the smell of raspberries? McGee has the answers! Plus, we learn about 30-foot longevity noodles from Jason Wang, the co-founder of New York's Xi'an Famous Foods; Grant Barrett and Martha Barnette tell us who lobster Newburg and chicken tetrazzini were named after; and we make pork in Veracruz sauce. (Originally aired Feb. 26, 2021.)Get the recipe for Pork in Veracruz Sauce here.We're working on a story about the battles we have in our kitchens at home, and we want to hear about your kitchen drama—from the biggest food fights to your everyday grievances. Please leave us a voicemail at 617-249-3167 or send a voice memo to radiotips@177milkstreet.com.Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Kate talks with Kristin, Molly and Andrea about the challenges faced when beginning a writing career and the resources they use to help improve their writing skills. They discuss which interest came first, the writing or the food, how reading with a critical eye can help one move beyond the basics and why it is vital to always keep the reader at the forefront. They each share the specific books and tools they turn to for guidance, inspiration and exploration as they constantly look to advance their craft.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions The Complete Recipe Writing GuideRecipes Into Type (Out of Print)Grammarphobia websiteEpisode 69: Writing a Menu Cookbook with Amy Thielen Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showDyrer's EnglishSeveral Short Sentences About Writing Smart BrevityRefuse To Be DoneFlavoramaThe Flavor Thesaurus - Volume OneThe Flavor Thesaurus - Volume TwoThe Flavor BibleHow To Write AnythingBird By BirdThe Copy BookWhen in French Love in a Second LanguageI Dream of Dinner so You Don't Have To by Ali SlagelNative American Ethnobotany by Daniel E MoermanOn Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

From tortilla chips to tree bark, from fancy cheese to toe cheese, there's a world of smells all around us that tells us a lot about food, drink, and everything else. So says legendary food scientist Harold McGee in his new book, Nose Dive: A Field Guide to the World's Smells. Harold joins us to explain the connection between wet dog smell and fermented cabbage, and why we should have more “smell empathy” for others. Then we chat with Nik Sharma, whose new cookbook, The Flavor Equation, lays out the six components of flavor: aroma, sight, taste, emotion, sound, and mouthfeel. Why does tomato juice taste better on an airplane? Nik explains. Plus, Dan and Nik bond over their potato chip selection strategy.This episode originally aired on December 7, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, Tomeka Weatherspoon, Tracey Samuelson, and Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.

One of the best parts of Christmas is the tree. There is so much lore, and history and fascinating facts about Christmas trees. Listen as this episode begins with some things you may not know. https://www.gertens.com/blog/christmas-fun-facts-and-trivia.html The sense of smell is the one most people say they could live without if they had to pick one. Really? There is a lot more to your ability to smell scents and odors than you may realize. Do you really know how your sense of smell works? What makes some scents wonderful and others disgusting? Did you know a lot of the odors here are on earth come from outer space? These are just a few of the things I discuss with Harold McGee, author of the best-selling book Nose Dive: A Field Guide to the World's Smells (https://amzn.to/39yhOgx). Listen and you will have renewed respect for your sense of smell and you might not be so willing to give it up! What exactly is the Internet? Where did it come from and how did it get here? These are good questions and you will discover the answers by listening to my interview with James Ball. He is Global Editor at The Bureau of Investigative Journalism, a former special projects editor at The Guardian and author of the book, The Tangled Web We Weave: Inside The Shadow System That Shapes the Internet (https://amzn.to/3tsaaMP) When you get the hiccups, what's the best cure to get rid of them? It turns out not all cures work the same for everyone but there are some things worth trying and there is one thing that works every time. Listen as I explain that. Source: Nancy Snyderman author of Medical Myths That Can Kill You (https://amzn.to/3cUAR7d) PLEASE SUPPORT OUR SPONSORS! MasterClass makes a meaningful gift this season! .Right now you can get two Memberships for the price of one at https://MasterClass.com/SOMETHING PrizePicks is a skill-based, real-money Daily Fantasy Sports game that's super easy to play. Go to https://prizepicks.com/sysk and use code sysk for a first deposit match up to $100 Zocdoc is the only FREE app that lets you find AND book doctors who are patient-reviewed, take your insurance, are available when you need them! Go to https://Zocdoc.com/SYSK and download the Zocdoc app for FREE. Shopify gives you everything you need to take control and take your business to the next level. Sign up for a $1 per month trial period at https://shopify.com/sysk today! Dell's Cyber Monday event is their biggest sale of the year. Shop now at https://Dell.com/deals to take advantage of huge savings and free shipping! Spread holiday cheer this season with a new phone! Get any phone free, today at UScellular. Built for US. Terms apply. Visit https://UScellular.com for details.  Planet Money is an incredible podcast with stories & insights about how money shapes our world. Listen to Planet Money https://npr.org/podcasts/510289/planet-money wherever you get your podcasts! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Listen up, fruitcake... or, rather, listen up -- fruitcake! This week #7 (Dorothy White) drops by to tell you everything you never wanted to know about Christmas's most maligned tradition. https://order-of-the-jackalope.com/fruitcake-subculture-conspiracy-revisited/ The only key source for this episode is #7's own Texas Cooking article “Fruitcake Subculture Conspiracy” but she consulted a number of other sources as well; including Marc Abrahams' “Military Experiments on Fruitcake”, David Cashion's The Dreaded Feast, Harold McGee's On Food and Cooking, Glenn Warren's Season's Eatings podcast, and dozens of newspaper articles and web sites. Presented by #7 (Dorothy White). Voluptuary. Raconteur. Artist wannabe. Travel junkie. Photographer of Pearl. In thrall to Vampire Andy. Teacher of culinary arts. Part of the That's Not Canon Productions podcast network. https://thatsnotcanon.com/ Discord: https://discord.gg/Mbap3UQyCB Facebook: https://www.facebook.com/orderjackalope/ Tumblr: https://orderjackalope.tumblr.com Twitter: https://twitter.com/orderjackalope Email: jackalope@order-of-the-jackalope.com

In a special role reversal, Micah Carr-Hill, normally a co-host of the podcast, joins Brandt as a guest to discuss his role as Head of Taste at Cawston Press. This episode also marks a milestone as it's the first to include video recording, with Micah serving as the guinea pig to test the recording setup (thanks, Micah) which can now be found on our YouTube channel, linked below. We'd love for you to check it out and leave a comment on the video! Micah shares his journey from his early days at Green & Black's to his current position at Cawston Press, a brand celebrated for its commitment to natural ingredients and exceptional taste. The episode delves deep into the intricacies of flavour development, balancing mainstream appeal with niche ingredients, and the importance of cost considerations, especially when dealing with premium products.Micah offers his top five tips for anyone looking to start or grow a soft drinks brand in 2023, emphasising the need for a well-thought-out packaging strategy and clear messaging. From the challenges of large-scale manufacturing to the nuances of flavour development, this episode is packed with insights that will benefit anyone in the food and beverage industry. Tune in to hear what's next for Cawston Press and why both Brandt and Micah are eagerly anticipating the culinary delights of autumn.If you enjoy this episode, please consider subscribing. If you have any suggestions for future episode topics, please email them to hello@tastehead.com Links Mentioned:Cawston Press - https://cawstonpress.com/ Harold McGee, on Food and Cooking - https://www.wob.com/en-gb/books/harold-mcgee/mcgee-on-food-and-cooking-an-encyclopedia-of-kitchen-science-history-and-culture/9780340831496?cq_src=google_ads&cq_cmp=18075688485&cq_con=&cq_med=pla&cq_plac=&cq_net=x&gclid=Cj0KCQjw7JOpBhCfARIsAL3bobflvAciT-K3pYhLyDM7Ojj0odMWoaPjjx6Z9tGSeSROVqeiK_TidiMaArxaEALw_wcB#GOR003701985 Tim Spector, Diet Myth - https://www.waterstones.com/book/the-diet-myth/professor-tim-spector/9781474619301 Tim Spector, Food for Life - https://www.waterstones.com/book/food-for-life/tim-spector/9781787330498 Zoe - https://zoe.com/ Noize - https://www.noize-restaurant.co.uk/ Hedone (closed) - https://www.instagram.com/hedonelondon/?hl=en&img_index=1Dastaan - https://dastaan.co.uk/ Follow Brandt and Micah: https://www.linkedin.com/in/brandt-maybury/https://www.linkedin.com/in/micah-carr-hill-34a91811/Visit https://www.tastehead.com/ to learn more

Explore what the nose knows. Donna and Lonna discuss the book Nose Dive: A Field Guide to the World's Smells by Harold McGee. We find out about the chemistry, anthropology and environmental factors that influence how we experience our world. We talk about the importance of smell in the kitchen, herbs, wine tasting and the science behind it all. 

This week on a special episode of Cooking Issues with Dave, Nastassia and Jackie Molecules all in LA together - Harold McGee joins the show to chat about a myriad of topics including melons, garlic, corn and more. Hosted on Acast. See acast.com/privacy for more information.

This week #7 drops by to tell us everything we need to know about pickles... and then throw a "pickle party" for her niece featuring all sorts of unconventional pickles. Transcript, sources, links and more at https://order-of-the-jackalope.com/pickle-me-this/ Key sources for this episode include Harold McGee's On Food and Cooking, Prosper Montagne's Larousse Gastronomique, and Sue Shepherd's Pickled, Potted and Canned. Presented by #7 (Dorothy White). Voluptuary. Raconteur. Artist wannabe. Travel junkie. Photographer of Pearl. In thrall to Vampire Andy. Teacher of culinary arts. Part of the That's Not Canon Productions podcast network. https://thatsnotcanon.com/ Discord: https://discord.gg/Mbap3UQyCB Facebook: https://www.facebook.com/orderjackalope/ Tumblr: https://orderjackalope.tumblr.com Twitter: https://twitter.com/orderjackalope Email: jackalope@order-of-the-jackalope.com

Probamos un tequila con regusto ahumado que nos deja sin voz, presentamos el trabajo del historiador Michael Twitty y su concepto de justicia culinaria. Robert inicia un repaso a los restaurantes míticos que hay que conocer y cerramos comentando uno de los libros esenciales de ciencia y cocina: La ciencia y los alimentos de Harold McGee.

Get a copy of The Book of Cocktail RatiosBooks mentioned: The Bar Book, The Cocktail Codex, The Oxford Companion to Spirits and CocktailsWe discussed his first book on Ratios focused and his book on the egg (book page on his site)People cited: Phil Ward, Thomas Keller, Harold McGee, J. Kenji López-Alt Ingredients noted: Absinthe, Maraschino liqueur, Lustau, Drambuie, home-made lime cordial, lactic acidHow Michael takes his martini, 6:1 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit decodingcocktails.substack.com

Primer episodio de Dietario Disperso, un viaje por la semana gastropolítica de Maxi Guerra. Jueves 27/4 - La semilla gay de la longaniza. Citas: Calibán y la bruja, Silvia Federici; La cocina y los alimentos, Harold McGee; extractos de la serie Los Soprano. Música: Alla Bua, Satyayit Ray, Chris Haugen, Rachel's, Maximiliano Martínez. Viernes 28/4 - El bar y la mirada del otro. Citas: ¿Qué es un bar?, Enrique Szymns (intro al tema Mosca de Bar de 2 minutos); Elogio del bistrot, Marc Augé. Música: Buitres. Sábado 29/4 - Pastel bebé (receta) Música: Maximiliano Martínez. Domingo 30/4 - Cumbia chapa y meta Sacks Citas: Musicofilia, Oliver Sacks. Música: Cumbia chapa, Meta Guacha y Love and Marriage, Frank Sinatra. Lunes 1/5 - El choripán y los tortelines de lucha Citas: ¿Por qué a los italianos les gusta tanto hablar de comida?, Elena Kostioukovitch y fragmentos de la película Aprile, de Nanni Moretti. Música: Nino Rota, John Zorn y manifestantes boloñeses cantando Bella Ciao. Martes 2/5 - La sopa de Walser Citas: Marienbad eléctrico, Enrique Vila-Matas. Música: Marc Ribot y los Cubanos Postizos. Miércoles 3/5 - El bento de Totoro Citas: Sushi, Ramen, Sake, Matt Goulding; Así es Japón, Yutaka Yazawa; fragmentos de la película Mi vecino Totoro, de Hayao Miyazaki. Música: Tonari no Totoro. Dietario Disperso es un podcast semanal escrito y narrado por Maxi Guerra. El diseño de portada es de Pablo Corrado y la asistencia sonora es de Maxi Martínez. Pueden suscribirse y activar las notificaciones en el canal Gastropolítica. También pueden escuchar la primera temporada completa de la serie Gastropolítica y sus episodios extra. Grazie mille.

Cosa significa cucinare con consapevolezza?Ce lo spiegano Harold McGee e Niki Segnit, le due menti dietro ai libri - rispettivamente - "Il cibo e la cucina" e "La grammatica dei sapori".In questa puntata parliamo di due opere imprescindibili per chiunque voglia mettersi ai fornelli e andare oltre la superficie di quello che bolle in pentola. Mentre McGee ci spiega i principi scientifici che determinano la qualità del cibo che mangiamo, Segnit ci accompagna in un viaggio emozionante alla scoperta delle coppie di sapori da ogni angolo del mondo.Trovate i link ai due libri qui sotto:Il cibo e la cucina. Scienza, storia e cultura degli alimentiGrammatica dei sapori e delle loro infinite combinazioniSempre per amore della pizzaSostienici su BUY ME A COFFEE per contenuti esclusivi ed episodi in anteprimaClicca qui per iscriverti al nostro canale Telegram! - pillole extra e anticipazioniClicca qui per partecipare alla chat: incontra altri appassionati di pizza e di podcast con cui scambiare opinioni.Iscriviti alla newsletter C'è Pizza: approfondimenti, articoli dal web e notizie mondiali sulla pizzaIl nostro profilo InstagramIl nostro profilo TikTokPuoi acquistare le magliette del podcast sul nostro store Etsy.Credits musicali: Lukrembo (Soundcloud)La nostra attrezzatura:Microfono Simon/Peppe: Samson Q2UMicrofono ospiti: Maranz MPM-1000Registratore portatile: Zoom H1nMixer: Zoom Podtrack P4Filtro antipop: NeewerCuffie Simon: Behringer BH470Cuffie Peppe: Sony MDR-ZX110Partecipiamo al programma di Affiliazione Amazon.Acquistando tramite questi link sostieni il podcast con una piccola commissione.Grazie di averci ascoltato! :)Support the show

Experience the journey of Chef Josh Morris and his unconventional path to success as he teaches us to elevate those around us and appreciate life's blessings."Being a chef is about elevating everybody around you. Right. Because they've got to execute your dream, your visions. So the idea is to elevate everybody around you."Josh Morris is a chef from Gainesville, Texas who has been cooking for 20 years. He has an obsessive personality and has been influenced by his wife and Anthony Bourdain to pursue a career in the culinary arts.Josh Morris was always passionate about cooking, but lacked formal direction. Unfazed by the lack of formal training and with a strong puppy-love for the industry, he took it upon himself to learn and grow in the kitchen. He took on restaurant roles and quickly found himself in leadership positions, learning valuable lessons about delegating tasks and elevating those around him. When he had children, though, he found himself having to take things more seriously, as he had to provide for them. He was gifted with children, and subsequently had to adjust his priorities, his decision making process, and even become a student of books. Ultimately, this is how Josh Morris learned about delegating tasks in the kitchen.In this episode, you will learn the following:1. How Do You Delegate Responsibilities as a Chef?2. What Are the Challenges of Being an Underprivileged Chef?3. What Are the Pros and Cons of Going to Culinary School?Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Other episodes you'll enjoy:Josh Morris: Balancing a chefs drive with family lifeCheck Out my Other Projects:Chef Made HomeRoasted Bean FreakTranscript:Welcome back, everyone. We're here with Chef Josh Morris. Man, I almost lost it again. There Josh Morris. And we're doing compare. Contrast. Not even that. I'm going to kind of edit that out. All right, let's start this over. All right, everybody, welcome back. We're here with Josh Morris, and we're going to be talking paths. The path I took versus the path he took. Very different paths, but pretty much ended up in the same spot at one point. So not really a but we did. So, Morris, tell me kind of your path a little bit now. The other part to this, though, is we're not going to touch base for everybody listening on his entire kind of history. If you want to know more about Morris, go ahead and take a look at season one, episode one, and there's a full interview with him then kind of a little bit more detailed about who he is, the life of his apparent and chef and all that fun stuff. Morris, your path?Speaker B 00:05:16Yeah.Speaker A 00:05:17I mean, what got you into it then?Speaker B 00:05:21I grew up in Gainesville, Texas. It's a really small town just south of the Oklahoma border. Didn't have a lot of money growing up. Our meals consisted of ground beef, potatoes, cream of mushroom soup for pretty much every meal. There was no interest in food in my entire family, except my great aunt owned a diner on the town square.Speaker A 00:05:56Right on.Speaker B 00:05:57And at one point or another, everybody in my family worked there. But it wasn't like any interest in the restaurant business. It was just a way to make money.Speaker A 00:06:07Sure.Speaker B 00:06:08I even worked there a couple of times. I remember being like, nine or ten years old and standing on a milk crate so that I could reach the plates in the bottom of the three bay.Speaker A 00:06:19Yes.Speaker B 00:06:23That was pretty much the extent of it. We ate a lot of canned vegetables, but both at the grandparents had gardens, so we'd have tomatoes and peppers and onions in the summer. And I was the kind of kid that I didn't hate anything. Most kids like having a don't like broccoli or asparagus or something like that, and I just loved food all the time. It didn't really matter what it was. And I liked going out to restaurants, even though we didn't do it very often. I think because we didn't do it very often, it was much more of an experience. And I can remember as a kid being really excited to go out and meet with my parents, and my kids are most definitely not like that. We're going out to eat again. Why? I've always been a creative person as a kid. I would draw a lot. I got into music fairly early. I was a writer for a while, so I've always had that creative bug. But actually getting into the restaurant business was it was just for money. It didn't really hold any other appeal other than a nice steady paycheck at first. And then as a cook in a town that's kind of, like, known to be a drug town, got to fall into the pitfalls of that lifestyle. Like, a lot of drinking, a lot of drugs, a lot of hard partying, and your ambitions kind of fade when you're living like that. I mean, it's just like the whole point is to get fucked up. I lived that way for, I don't know, from the time I was 17 till I was, like, 20 or 21. When I turned 21, I got into a relationship with a girl that had two small kids. And I didn't get into that with any intention of becoming, like, a father figure, but that's ultimately what happened. It was a very fucked up relationship, to say the least, but she ended up being a really bad person, and she left us. She left me and the kids. So I became a single father for a while, and I was working two cook jobs at the time and taking care of kids by myself. So it was kind of a hard row for a while. But the bug, I guess, was always there for creating stuff. But I worked in restaurants where there was zero creativity. It was all about volume. Right. It wasn't until I started dating my wife now that the idea of becoming a chef really sat in. And the two people that I cannot overstate their influence on my career are my wife, who allowed me to pursue more dreams of becoming a chef, and bourdain. I think a lot of chefs of our generation can chop bourdain quite a bit. So for the first ten years, I say I've been cooking for 20 years. For the first ten years, I cooked things in a microwave. The only skill I really picked up there was how to be fast, how to be efficient, and how to cook a steak with your fingers, which is a great skill to have.Speaker A 00:10:08There's one good takeaway.Speaker B 00:10:10Yeah, for sure.Speaker A 00:10:16Obviously, your wife was I'm assuming she was in the industry when you met her then.Speaker B 00:10:22Yeah, we actually knew each other at that first restaurant. We worked together, but we didn't date for the first ten years that we knew each other.Speaker A 00:10:30Okay.Speaker B 00:10:31Our path just kind of crossed back together later on in life, and things turned out okay after all that bullshit.Speaker A 00:10:42That I went through, what got you into cooking? What is it about her that got you into it? Was she just kind of did you cook at home and were more creative? And she's like, man, you need to drive this further?Speaker B 00:10:58It was certainly that. Yeah, because when I was a single dad and I had two jobs, I would have $50 to last three people groceries for two weeks.Speaker A 00:11:11Fucking impressive. Yeah.Speaker B 00:11:14I did what I had to do, but there's not a lot of creativity to be had when you have to live off the bare minimum. But once I had her second income, and we got a house, and she was a really great cook. And I was just, like, sitting in the kitchen and watch it because I was so impressed by the things that she knew. And she just learned this stuff from watching cooking shows. So I started watching cooking shows, and of course, Bourdain was the big one, even though he didn't cook that much on that show, he resonated with me because he was a rider, too. He was definitely rebellious, but he had this real empathy for other people and certain romanticism about a cook's life.Speaker A 00:12:04Not just a cook's life, but just the food and cultures and just so many things that were so unappreciated in the world. He definitely took us all to places that people were lack of a better term were kind of scared to go.Speaker B 00:12:22Yes. And it was through that kind of channel where I've always been poor and I've never had the chance to travel, or even when I started thinking about becoming a chef, I didn't have the opportunity to go stage in fancy kitchens or anything like that. I really didn't understand the means of how to even go about doing any of those things.Speaker A 00:12:51That makes sense. I mean, yeah, when you're getting into it, like, it takes time to really understand and then comprehend. I know this seemed like the same word, but it's almost two different words because you kind of understand what cooking is and where you're going, and then there's that next level when you're talking about going and stagging at places, and it's like, wait, what? Then there's the concept of people like, I have to do this. And you're like, no, you don't have to. Right. But it definitely helps with experience for those resume builders out there. It is.Speaker B 00:13:39But I've always kind of had an obsessive personality. Like, whatever I'm into, I'm 100% fully into it. So when I started thinking about food and becoming a chef, I would have dinner parties at my house, trying new things. I would get books from the library, just, like, stacks and stacks of them. And I think because of Bourdain, like, the travel shows, I really started to lean into flavors and cultures that I wasn't familiar with. So big, bold flavors really appealed to me at first. Korean food, Caribbean, African, all these ingredients and flavors that I didn't understand. And when I finally did become a soup chef and had input on a menu, even though it didn't really fit with where I was, those were the things that I would push. And that was kind of a frequent pitfall of chefs when they're coming up. I think as you start to cook for you and you don't really cook for the guest, you're just kind of like, what can I do? How can I create what's next?Speaker A 00:14:56Yeah, especially as a young cook in ensue, because you get so you're enamored by it all. And just your love. And it's such that almost like puppy love stage. I've always been that chef. I was in that same spot. But being that chef, having those younger cooks and Sue's that have always wanted to bring stuff to the table, and you're always kind of looking at it and you're like, man, how do I let the air out of this balloon slowly? Because it's one of those, like, man, I love this. This is great. I love the energy, but it's like, okay, it doesn't fit. So it's like, how can we keep pushing that same energy and be encouraging, but also tell them, like, there's no way in hell it's going to be on the menu.Speaker B 00:15:54And there were some times where I definitely had to learn the hard way, where I would do a tasting for people. They're like, there's no fucking way you can sell this good though it might be, like, it just doesn't fit concept, and it's just kind of weak. And even as a sous chef, like I said, with the obsessive nature that I had, I pushed hard. I would work 60, 70 hours, weeks. And from where I came from, I was a leader in that kind of field. But the way I got there is because I would do things that nobody else would do. And I did them fast and I did them well. So I became, like this machine of self sufficiency, but I didn't know how to delegate. And that was another pitfall that came from when I did become an executive chef, was I took that burden all on myself, and I did not let anybody else touch my shit.Speaker A 00:16:59No, I think that's a common one for so many people when they get into it, and even with people with experience, when they get into a new role, with new people around them not learning, but just actually delegating. Because everybody knows that you have to kind of delegate stuff out to get things done. Because it's not like you just woke up one day, never walked into a restaurant, and then you're just, hey, I'm running the show here. No, I mean, you understood. You've been a part of it. You've been delegated, too. So, I mean, there's a party to you that knew what you needed to do, but there's that fear of, like, man, this is all on me now. And so the concept of delegating becomes really, really difficult to kind of comprehend and actually deal out. I've been there. I've been in that chef and then went to a new restaurant, new town, new city, new state, and had to be that guy and the delegate things out. But I didn't trust anybody. The spotlight was on me again, right? But it was, like, on a very different platform, so there's even more pressure. And I had to fall in my face a few times. And it's part of the learning process.Speaker B 00:18:33Yeah, for sure. I think these are all very common problems, but they sucked at the time.Speaker A 00:18:40But they're not going to go away.Speaker B 00:18:44Failure is how you learn. So I learned a lot. And then I got promoted from sue chef to executive chef. That was a huge deal for me. And I was executive chef for probably four months, and I was really starting to find my vibe. And then Kovich shut down everything. The reason I bring this up is, aside from kind of losing my vibe, I was out of work for almost three months. For the first month, I was trapped at home with the kids. My wife was still working, her restaurant was still open.Speaker A 00:19:23Trapped is a good way to put it.Speaker B 00:19:28I really did kind of hit like a spiral of depression for a minute because it was just like there's a lot of uncertainty about where my future was, if the restaurant was going to come back, if I was going to have a job still. But once I kind of broke free of that, I really just needed something to do to keep my mind busy. So I started a garden in the backyard, and I started getting more into that. And I called you up and I borrowed some old school, like, chef books. That happened is because I was reading French Laundry book, and Thomas Keller talked about how he became an executive chef before he even really learned how to cook. And that one sentence hit me hard. I was like, oh, my God. I've just been like, snowballing all this shit that I've just kind of been teaching myself without ever really knowing any fundamentals. So that's why it hits you up to borrow, like, escophier and things of that nature. It's like reading the Bible. It's hard to sit there and just read the Staffier. You power through it and you learn. One of the bigger ones that hit me was the Irving book that you let me borrow, the secular gastronomy, which that term and modernist cuisine kind of get lumped in together when they're not the fucking same. Modernist cuisine became all the foams and the hydrocolloids and things of that nature. The actual molecular gastronomy was started in the it's just a science behind why things work the way they do. Easy stuff, too. Like, why are your mashed potatoes gloomy?Speaker A 00:21:27Yeah, I'm looking up to see when that book was originally published. I mean, the one that's showing me is 2002, but that's not right because I've owned that book before then. Fairly certain it was from the think so, yeah. Chef Herve, his stuff that he talks about in that book was like the concept of sou vide and so much of that. It's called molecular gastronomy, but it's almost more just like the science of cooking, right? Yeah. And it's a great book. I really enjoyed it. Another one, honestly, I don't own it, and I don't know why, but on food and cooking. Harold McGee it's essentially the American version of molecular gastronomy, right? Exploring the science of flavors. So those are both great or not research, but reference books.Speaker B 00:22:41Yeah. And that was I don't know, it was a big learning curve for me, like really diving into the old school French instead of the stuff that I had been doing. My interest was piqued into learning how to do that stuff, so I would practice at home. I also got really into fermentation while I was on lockdown, so I didn't have much else to do.Speaker A 00:23:07I'm just going to sit here and watch this thing bubble.Speaker B 00:23:12I got really good at making my own vinegars. That was a big one. Doing a lot of pickles. I would say that COVID for me, was actually kind of a good thing. It sucked. But at the same time, I stayed busy and I stayed learning. And I learned a lot of stuff that I wouldn't have learned if I was still so busy at the restaurant that I don't have time for reading and diving and things like that. So we came back from COVID and obviously product was hard to come by. And that was probably the funnest couple of months of my cooking career. Because we were open dinner only for a while. I brought back my top cooks. We had a skeleton crew. We changed the menu almost daily. We had a blast. We and the crew had a blast. For the first couple of months, things started to reopen. We got back into the flow pretty quickly. Business was back, it was booming. But I still had I guess my ideas were getting bigger than where I was. There were certain things that I knew I could never do at that restaurant. And I already have kind of a chip on my shoulder because I was 27 when I decided to work at a real kitchen. And like I said, I didn't have a chance to stage or anything like that. So anything that I didn't learn at that restaurant, I taught myself.Speaker A 00:24:54Right.Speaker B 00:24:54I've always felt like I was behind the eight ball, so I had a lot to prove. Still do. But out of the 20 years that I've been working in kitchens, I've only been a chef by title for almost three years. And that's another, I guess, kind of chip on the shoulder, is like, how do I still consider myself a chef? I haven't had that title for almost two years now.Speaker A 00:25:25It's just a title.Speaker B 00:25:27Yeah, I try to tell myself that I consider myself a chef and that's what's fucking important. This is what I've decided to dedicate my life to. And I do. But I still do.Speaker A 00:25:44No, I mean, for me, the concept of chef and the titles, the name and title gets thrown around in a lot of ways. You know what I'm talking about. And to me, the concept of a chef and being able to call yourself a chef means that you've been a part of a restaurant where you are in a leadership role that also involved creativity. Right. Okay. Being in a leadership role, that's a whole nother level of creativity. If you have ever tried to figure out the scheduling, sometimes during labor crisis and during COVID and stuff that's talk about creativity as well as just punishing yourself, but I'm talking about more creativity in the world of cooking. Right. And also being able to go to someone and almost become their mentor and be able to teach them. Because being a chef is about elevating everybody around you. Right. Because they've got to execute your dream, your visions. So the idea is to elevate everybody around you. And to me, that's a chef, someone that's in a leadership role that can elevate the people around them, that would be a better way to say it.Speaker B 00:27:20I like that.Speaker A 00:27:21Yeah. So with that, you qualify.Speaker B 00:27:28No, thank you.Speaker A 00:27:34Now that you've got my blessing. All right.Speaker B 00:27:44That's where we're at.Speaker A 00:27:47Grew up, we'll say underprivileged no real direction, and finally kind of found that direction. Did not go to any kind of formal culinary training. Informal culinary training. All your training was just self taught.Speaker B 00:28:13Yeah.Speaker A 00:28:17And then finally just the whole, like, okay, time to get into restaurants. Like, lack of a term. A real restaurant. Real restaurant, meaning a scratch kitchen that did not own a microwave. Right. And then just learning the ropes.Speaker B 00:28:39Yeah. And I pushed just as hard as I did when I was executive chef, but I didn't really have a lot of backup because my soup chefs were guys that were still running the line. They still had to run chefs. They were part of the cooking crew, so I couldn't put too much on their plate as far as, like, ordering and inventory. I kind of did a disservice to them. I'm not going to lie by not teaching them those things. But at the same time, it was just kind of, like, head down, do it. I worked sick. I worked 70 to 80 hours a week sometimes. I worked a couple of 36 hours shifts. And those are the things you do because you love it. You will literally drive yourself into a fucking hole. But it's all for the love.Speaker A 00:29:39Yeah.Speaker B 00:29:46I think to a normal person, hearing that you worked a 36 hours shift is so mind blowing. You worked almost 40 hours in two days. Yes, I did.Speaker A 00:30:04There's so many people that aren't familiar with the industry that if they happen to be listening to this, are going to call bullshit on that too, because they're like, It's not possible. And it's like, yeah, actually it is. And it's pretty easy, man. So our path, we just kind of recapped yours versus mine. I grew up, and I was just working fast food, kind of, and went to culinary school. I was able to do that. And honestly, I probably went to culinary school sooner than I should have because I didn't have any real, as I put it, real restaurant experience, other than just knowing that there was something about it that was like, Hell, yeah. And then just kind of bounced around the country until we kind of finally met. But it's a very interesting where I was fortunate, where I didn't have anything kind of holding me back and was never really into any kind of relationship of any kind for very long because my relationship was with restaurants and cooking. And so honestly, when it came to the concept of dating or going out, it was just never a factor for me. I couldn't well, when am I going to go? I'm always working. Not working. I'm studying. And I had no desire to do anything other than work and study for decades.Speaker B 00:32:02It's definitely a different spin with a lot of people that get into this industry. They want to become chefs, and they have that opportunity to stage or travel or work multiple places and sometimes work for free just to get experience. And when you're a parent, you have to think about money first, and you have to think about their well being first. So your priorities are really out of whack. Everyone else's.Speaker A 00:32:35Absolutely.Speaker B 00:32:36The goal is nonetheless the same.Speaker A 00:32:40I remember when we had our first daughter, or only daughter, my first kid, it was a moment of like, oh, shit. Okay, got to take things a little bit more seriously, right? And it's like, okay, still bounced around a little bit. Not too bad. And then when we had our second kid, the moment I found out that we were going to have two, it was scarier than the first one because it was like, I really can't fuck up. No, I can't just on a whim say, hey, fuck you, and I'm going somewhere else, because I didn't like the way you looked at me today. It was like, no, it's time to take things a whole lot more seriously. Some of the frustrations and all that stuff just had to be like, well, I can suck it up, right? Work through it, but just also learn to communicate some of that stuff as well. Once you start adding kids to it, mouse to feed and the cost to just have not just to have them in your life, especially when you start talking like daycares, man, I don't think people really understand how much that costs, depending on what part of the country you're in. I mean, you're easily spending $10,000 a year per kid in daycare so you can work.Speaker B 00:34:31So that you can pay for daycare. It's a really good thing.Speaker A 00:34:35So, I mean, when you take how much someone makes let's call it a sue happens to be bringing in 45 to 50 maybe right after taxes and everything, and then take out daycare, and that's like maybe 25 grand a year of spending money that doesn't include mortgage or rent groceries. Children are amazing. They're an incredible blessing. They helped me. They changed me in a lot of good ways. And some of it was subconsciously, too. And I am incredibly grateful for them, even when they pissed me off. It changes your decision making process and your priorities to a degree.Speaker B 00:35:51Sure.Speaker A 00:35:56Kids. So with that, don't have kids until you're ready. Yeah, but sometimes you're gifted with them. And I know that you love those kids more than anything, too.Speaker B 00:36:14I do like my children.Speaker A 00:36:18On most days.Speaker B 00:36:20Most days. As a child, I always tell myself that I would never have kids, which is hilarious. I now have four.Speaker A 00:36:34Yes, that is funny. Well, that's for me, not kids, but as a student. I was a horrible student in so many ways. I didn't read a book like any book through school without all my tests and all that stuff, for all the reading they're supposed to be doing. It was based off, like, Cliff Notes and all that stuff. But I didn't read a book until I was out of high school. And now I've got a library and.Speaker B 00:37:13I read every day.Speaker A 00:37:13Now I'm not just talking culinary, but just everything. So it's funny how life changes.Speaker B 00:37:22I was always a big reader. What was that horrible at math, though? I'm still terrible at math, but I have to use it every fucking day. Conversions and such.Speaker A 00:37:36Oh, conversions.

İyi bir patates kızartmasının sırrı nedir? Öncelikle sabırdır. İçinin yumuşacık, dışının ise çıtır çıtır olması için biraz zamana ihtiyaç var, aceleye gelmez. O yüzden önce düşük ısıda kızartmaya başlamak, içi iyice pişince yağın ısısını artırıp dışının iyice kıtırlaşmasını sağlamak öneriliyor. Burada elbette bilim devreye giriyor. Her zamanki kılavuzumuz Harold McGee kitabında bunu açıklıyor. Patatesin içindeki nişasta molekülleri önce eriyor, sonra zamk gibi birleşip patatesin etrafında bir cidar oluşturuyor. McGee 120 derecede kızartıp sonra 195 dereceye çıkmayı tavsiye ediyor. Fransız mutfağındaki balon gibi kabarmış sufle patates yapmanın sırrı tam da bu. Detayları kayıtta…

Achieve Investment Group is happy to present to you the guest speaker, Harold McGee. Harold has 21+ years in the real estate brokerage and financial services industries including customer service, sales, investing, and lending. He successfully started, grew, and sold a 120+ unit property management company. In 2014, he learned about the financial concepts of Infinite Banking (IBC) and became an authorized practitioner. Harold specializes in working with real estate entrepreneurs to leverage IBC to grow two assets with the same dollar.    Learn Passive Investing In Commercial Real Estate with my #1 best-selling audiobook: https://achieveinvestmentgroup.com/freeaudiobook   #passiveinvesting #realestateinvesting #infinitebanking #realestatesyndication #raisecapital #passiveinvestingincommercialrealestate

Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the James Beard Foundation and the International Association of Culinary Professionals. In 2005, Bon Appétit magazine named McGee food writer of the year, and in 2008, Time magazine included him on its annual list of the world's most influential people. Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and has written articles and reviews for many publications, including The World Book Encyclopedia, Nature, Physics Today, Food & Wine, and Fine Cooking. He writes a monthly column, “The Curious Cook,” for The New York Times. (San Francisco, CA) November 2010 This video was produced by The Culinary Institute of America as an industry service to the International Olive Oil Commission.  Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

We spoke with award-winning science writer Harold McGee, author of the new book Nose Dive: A Field Guide to the World's Smells, a wondrous and entertaining guide to the smells of food, yes, but also of our surroundings—indoor as well as outdoor, from rotten eggs and wet dogs to coffee and perfume—and offers readers a whiff of the very building blocks of the universe itself. Harold McGee on the science of smells

We spoke with award-winning science writer Harold McGee, author of the new book Nose Dive: A Field Guide to the World's Smells, a wondrous and entertaining guide to the smells of food, yes, but also of our surroundings—indoor as well as outdoor, from rotten eggs and wet dogs to coffee and perfume—and offers readers a whiff of the very building blocks of the universe itself. Harold McGee on the science of smells

Aimar entrevista al autor del libro "Aromas del mundo", una guía sobre la ciencia que se esconde tras los diferentes olores que nos rodean.

Aimar entrevista al autor del libro "Aromas del mundo", una guía sobre la ciencia que se esconde tras los diferentes olores que nos rodean.

We're sharing some incredible (and often hilarious!) scent stories and fragrant feedback from you this week, including tales of the woman who took a perfume to lunch, a listener slowly regaining her sense of smell after losing it 25 years ago, and erotic adventures during a perfume-buying holiday…!We mention:@mcgee.onfood.onsmells Nose Dive by Harold McGee (book)@tallow_restaurant@quadywinery Elysium Black Muscat wine (Suzy got her bottle @majesticwine)@maisonnoirfragrance Alter Ego (Suzy's been wearing and adoring this - the one she got stopped twice so n the same shop with people demanding to know what she was wearing!)@penhaligons_london Constance (thank god Nicola found her bottle!)@experimentalperfumeclub Amber Iris@maisonfranciskurkdjian Grand Soir@the7virtues Vanilla Woods@nicolaiparfumeurcreateur Ambre Cashmere Intense@sklva.perfumes [urban petunia]https://sklva.com/en/shop/urban-petunia/@kvapu_nami Scent of Old Vilnius by Aromata Mirabiliahttps://aromata.lt

Harold McGee's 1984 book On Food and Cooking—revised extensively in 2004—changed modern cuisine, inspiring the molecular gastronomy of Ferran Adrià as well as the weeknight creations of humble home cooks everywhere. McGee's latest book, Nose Dive, is a companion encyclopedia to On Food and Cooking, and it focuses on the most overlooked of our senses: smell. When we bring a fresh oyster or a glass of wine to our lips, what makes us detect minerality or grassiness? When did the molecules that we smell first appear? What happens to these volatile molecules when we transform our food, whether through cooking, fermentation, or some other process? Listen to McGee explain this universe of smells—which he dubs “the osmocosm”—and you'll never breathe in the aroma of fresh-baked cookies the same way again.Go beyond the episode:Harold McGee's Nose Dive: A Field Guide to the World's SmellsIf your copy of On Food and Cooking is also illegible from use—fear not! Copies abound, but be sure to grab the 2004 revisionMcGee blogs at the Curious CookGet a whiff of 19th-century olfactory history in our interview with historian Melanie KiechleImagine the future of food in our changing climate with novelist Alexandra Kleeman and chef Jen MonroeTune in every week to catch interviews with the liveliest voices from literature, the arts, sciences, history, and public affairs; reports on cutting-edge works in progress; long-form narratives; and compelling excerpts from new books. Hosted by Stephanie Bastek.Subscribe: iTunes • Feedburner • Stitcher • Google Play • AcastHave suggestions for projects you'd like us to catch up on, or writers you want to hear from? Send us a note: podcast [at] theamericanscholar [dot] org. And rate us on iTunes! Our theme music was composed by Nathan Prillaman. Hosted on Acast. See acast.com/privacy for more information.

My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them.  He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen.  His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it's all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.Show Notes:Check out Harold's Website: https://www.curiouscook.comHarold on Twitter: @Harold_McGeeCheck out Harold's Books:Nose Dive: A Field Guide to the World's Smells On Food and Cooking: The Science and Lore of the Kitchen The Curious Cook: More Kitchen Science and LoreKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesSavoring the WorldHarold McGee's James Beard Award for Who's WhoCulinary Institute of America: https://www.ciachef.eduEnjoy 35% OFF New West Knife WorksEl Bulli Restaurant: http://www.elbulli.infoAlinea Restaurant: https://www.alinearestaurant.comChef Kyle Connaughton's Website and TwitterChef Heston Blumenthal's Website and InstagramChef Elwyn BoylesChef Grant AchatzHubert ReevesHour of Our Delight: Cosmic Evolution, Order, and Complexity BookChef Fritz Blank and Deux Cheminees Restaurant in PhiladelphiaLearn more about Vanillin Molecule—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

The eminent author of 'The Food Lab' and the just-released 'The Wok' joins Dave and Chris to talk about life as a lodestar to a generation of cooks, being a dad, and how he feels about making food at home. Plus: debunking the restaurant-burner requirement, our collective no-recipe moment, encountering your mom's YouTube history, Googling jambalaya, perfection vs. discovery, Harold McGee, canon vs. fan fiction, and Kenji's take on the Seattle Dog.  Hosts: Dave Chang and Chris Ying Guest: J. Kenji López-Alt Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

A weekly switch off activity that has somehow become ingrained in family life.

Have you passed gas (farted) lately? How does smell affect your interactions? Let's talk about human smells and what does smell have to do with our health and wellness? Can Kristen and Eleanor make that jump? We laugh it up as we complete our review of Harold McGee's comprehensive text NOSE DIVE: A Field Guide to the World's Smells (2020). Listen in, then share your thoughts and reactions @healthgeekspodcast. Leave a message on the TLD Network Hotline 336-422-NUMB (6862)

Do you enjoy the smells around you? Do you even notice them? Why do they smell the way they do? Eleanor and Kristen are introduced to the intricate details of the chemistry behind the smells of the “osmocosm” and the volatiles that are involved. A very surprising read of Harold McGee's text – NOSE DIVE: A Field Guide to the World's Smells (2020). Listen in, then share your thoughts and reactions @healthgeekspodcast. Leave a message on the TLD Network Hotline 336-422-NUMB (6862)

Sometimes in life, you just know you need to make a change. For Lauren Mote, that realisation came as she approached the end of her international politics degree. "I was opening my Russian politics book and thinking 'I'm not interested in this," she tells Elisa Roche. "And then (I was) picking up Harold McGee's 'On Food and Cooking: The Science and Lore of the Kitchen'." Lauren says it wasn't that she'd lost interest in academia, just that the subject matter had changed. Fast forward 24 years and she's been named one of the best bartenders in the world, became Diageo's first ever Reserve Global Cocktailian, and has launched a number of successful businesses. Her career in hospitality didn't start with quite so much glamour, although she does say she got "gratification" from her job as a singing hamburger dresser when she was 16. Listen on to hear about the strong female figures who inspired Lauren to succeed, how she sees herself as still very much on a career journey, and get her top tip for avoiding a hangover. Lauren Mote, Drink Consultant and Entrepreneur Lauren Mote is a sought-after consultant and expert in the global spirits industry.  Lauren is a Founding Partner of Bittered Sling Bitters, Chard & Laver Agency, Nightcap Media and Kale & Nori Culinary Arts.  She's also the co-founder of Women Celebrate, a social media initiative to highlight women and fem folx in the drink industry and their achievements. An active member and educator within the global spirits industry, Lauren has led seminars at Bar Convent Berlin and Sao Paulo, TED, Vancouver, Barometer and presented at World's 50 Best Bars Awards.  Lauren is a part of the Tales of the Cocktail's Culture, Education and Spirited Award committees.  She was recognised by her industry peers as one of the top 4 "International Brand Ambassadors of the Year 2019", top 4 "Best Bar Mentor 2020" at the annual Spirited Awards and the first Canadian woman inducted into the “Dame Hall of Fame” by Tales of the Cocktail.  Lauren is often included in the industry's best lists, including the Bar World 100 by Drinks International, celebrating the very best of the global drinks industry.

This week we've got a spicy treat for you: a show called Gastropod. Hosts Nicola Twilley and Cynthia Graber dig into the world of food and serve up a forkful of science, plus a dash of history. In this episode: chili peppers! Why do we love spicy things when they set our mouths on fire? Plus, where did chilis come from — and how did they take over the world? Find more Gastropod here: https://gastropod.com/ Gastropod thanks: the Somerville, Mass., store Christina's Spices, which ships all around the country—they have the best selection of chiles Cynthia has found anywhere online, even compared to places that specialize in chiles. And if you want to do a tasting, you'll want the New Mexico State University Chile Pepper Institute chile tasting wheel, which Danise helped develop. It's got heat profile notes and flavor notes and it's a lot of fun to use. Thanks also to Maricel Presilla, Danise Coon, Harold McGee, Pam Dalton, and Edward Wang.  Science Vs is hosted and executive produced by Wendy Zukerman; our producers are Michelle Dang, Rose Rimler, Meryl Horn and Ekedi Fausther-Keeys. Editing by Blythe Terrell. Mix and sound design by Bumi Hidaka. Music by Peter Leonard, Emma Munger and Bobby Lord. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tras casi dos años con mascarilla, parece que nos hemos olvidado un poco del sentido del olfato. Hablamos sobre por qué la piña y el parmesano tienen un olor parecido, o sobre cómo un buen olor nos puede hacer sentir seguridad, junto a Jon Aguirre, director de la empresa de marketing sensorial Sensorys. Además, charlamos con Harold McGee, autor del libro 'Aromas del mundo. Una guía para narices inquietas'.Tratamos también la nueva ley de servicios de atención al cliente y la brecha digital, que cada vez afecta a más personas: en España, el 25% de las personas no tienen competencias digitales básicas.

What has the power to transport us through space and time with nothing more than a single sniff? The nose! In Ep. 95 we discuss the ways in which COVID-19 and technological innovations have changed our thinking on smelling. We'll also explore the nose's ability to dramatically enhance a whole spectrum of experiences, from our own memory to a glass of wine.Helping us sniff out the truth are Harold McGee, a food science expert and the James Beard Award-winning author of multiple books including Nose Dive; and Dr. Hoby Wedler, an entrepreneur, scientist, and activist.

Jay Rayner hosts the culinary panel show packed full of tasty titbits. Joining him this week are Tim Anderson, Sue Lawrence, Shelina Permalloo and Professor Barry Smith to help answer questions from hungry listeners. This week in a scientific special, the panel are quizzed on their favourite kitchen gadgets, as well as going through nearly every possible configuration of tofu imaginable. They are joined by food science expert and author Harold McGee, who uncovers the chemistry of cooking. Sensory expert Professor Barry Smith leads us in a tantalising tastebud experiment - if you'd like to join in at home, you'll need some Szechuan peppercorns handy (and not be averse to eating them raw…) Producer: Daniel Cocker Assistant Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4. First Broadcast on Tuesday 12 October 2021.

Jay Rayner hosts the culinary panel show packed full of tasty titbits. Joining him this week are Tim Anderson, Sue Lawrence, Shelina Permalloo and Professor Barry Smith to help answer questions from hungry listeners. This week in a scientific special, the panel are quizzed on their favourite kitchen gadgets, as well as going through nearly every possible configuration of tofu imaginable. They are joined by food science expert and author Harold McGee, who uncovers the chemistry of cooking. Sensory expert Professor Barry Smith leads us in a tantalising tastebud experiment - if you'd like to join in at home, you'll need some Szechuan peppercorns handy (and not be averse to eating them raw…) Producer: Daniel Cocker Assistant Producer: Bethany Hocken A Somethin' Else production for BBC Radio 4

The Sword Guy Podcast, episode 72 Emilia Skirmuntt runs the Oxford branch of The School of the Sword, and in this episode we talk about running a school with different branches and specialisations, and improving diversity and inclusivity within historical martial arts schools. Emilia is also a virologist at the University of Oxford, which brings up some topical questions about a certain virus. We talk about her fascinating research into virus-like genes in bat genomes and some truly game-changing theories about memories and consciousness. Emilia has started a cookery blog, called The Corgi, The Princess and The Kitchen, which we also chat about in the podcast. The molecular gastronomy book that Guy refers to is: On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee. You can find Emilia on Twitter @ESkirmuntt, or look out for her on Sky News and other news outlets where she is frequently interviewed about the pandemic.   For more information about the host Guy Windsor and his work, as well as transcriptions of all the episodes, check out his website at https://guywindsor.net/ And to support the show, come join the Patrons at  https://www.patreon.com/theswordguy  

Did you know that all humans go through a period, during late infancy or early childhood, when their sense of smell judgement is almost completely blank? That's the reason babies put anything and everything in their mouths. It turns out disgust and displeasure for particular tastes and odors are learned. Renowned food and cooking scientist and James Beard award-winning author Harold McGee takes us on a sensory journey in this episode. We learn about the importance of smells, what McGee calls a ‘smell renaissance', and more on the particles we breathe in —the molecules that trigger our perceptions of certain scents, such as flowers, food, and even tin cans. Listen in as Greg and Harold give us an insider's view of McGee's latest book, Nose Dive: A Field Guide To The World's Smells.Episode Quotes:How does knowledge of food science affect our dining experience?It just seems to me that it adds a dimension. It adds a layer of appreciation. When I eat something, even knowing the compounds, it's not the compounds that I first encounter. It's my experience. It's the taste and the smell and so on. And if it's interesting enough, I've always wanted them to understand more about it. Why does this thing have this wonderful flavor? Why did the grouse have that effect on me? And so learning about what underlies that experience, it seems to me, if you're drawn to the experience in the first place, it just adds a dimension of appreciation that you wouldn't have otherwise.How are different disciplines such as history and humanities intersecting with food science?So, it started in the late 1970s, around that same time that I had discovered food science as an academic discipline. But, I still have trouble understanding why it is that something so fundamental to human existence wasn't a respectable academic subject. I know many people who proposed thesis projects on food, history, sociology, and philosophy and were told by their advisors, 'No, you can't do that.' Now, it's very different. Now, there are food studies programs all over the place and all kinds of exciting work being done. I think there just had to be this kind of shift in attitude in the academy that then helped make the study of food not only fun and fascinating, but respectable.Why do humans camouflage smells that are reminiscent of their animal nature? We're living in more crowded conditions than we did way, way back. And so, we're in contact with each other more intimately, more often. And we're— generally speaking —shut up indoors. You know, we don't spend that much of our lives outdoors where the air is fresh. So, we have to create this illusion of freshness indoors, which has led to the dominance of citrusy, piney kinds of smells, becoming the sort of smell clichés for “nice” indoors. And we are reluctant to impose our personal smells on other people. Or to have other people's personal smells imposed on us because there's no escaping them if they're there. So, I think that's a big part of it.circumstances in which we live have changed over the centuries. And that has led to this kind of deodorization of our daily lives.Why do humans have such sensitive noses?I think the general point would be that smell is a chemical sense. It tells us what molecules are in our neighborhood. And, that's been important to life from the very beginnings of life. The first single cells needed to know what direction they needed to float in, or propel themselves in, to get food or to avoid toxins. So, it's just absolutely fundamental to life. And, in mammals, we now have a sense that has been developed, for us, in particular, with our noses up off the ground. A sense that has developed to answer the needs of our particular biological and ecological situation.Time Code Guide:00:01:09 The Author's Background00:04:36 How the discipline of Food Science evolved in the last 30 years00:20:38 Can our smell map be enhanced through cultivation and exposure?00:23:16 Can people in business be trained in using their smell, the same way that body builders are trained?00:24:07 How smell training help people who lost their sense of smell because of Covid00:28:12 How our body decides what kind of smells we will like or repulse00:30:19 Understanding rotten cheese smell00:32:12 Why is there a trend for fermented and funky smelling food globally?00:33:30 Integrating smell in the fake meat manufacturing process00:34:25 How our diet affects the way we smell and our biological make-up00:37:23 Animal signals and smell00:42:48 Bio-alchemy and fermentation00:46:57 The Renaissance of smell in all aspects of lifeShow Links:Guest ProfileProfile from his official websiteHarold McGee on TwitterHis WorkArticles and JournalsNose Dive: A Field Guide to the World's SmellsKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesOn Food and Cooking: The Science and Lore of the Kitchen

An all-star noses panel featuring writer, Harold McGee, perfumer, Meabh McCurtin, neuroscientist, AS Barwich, zoologist, Matthew Cobb, and artist, Aleesa Cohene join Luke Clancy to discuss what the nose knows. (First broadcast 19/12/20)

The human nose is a powerful tool that provides crucial information about the sea of scents that surround us. We discuss the science of smell with Harold McGee, author of Nose Dive: A Field Guide to the World's Smells.

Geur is ons meest onderschatte zintuig. Het fascineerde Harold McGee, succesauteur van boeken over voedselwetenschap. Recent verscheen het resultaat van tien jaar onderzoek, waarin hij alles wat we van geur weten uit de geschiedenis, biologie, natuurkunde met zijn eigen ervaringen combineert: De wereld van geuren. Wanneer ontstond de eerste geur? En weet McGee een historisch verantwoord boek te schrijven? We vragen het Inger Leemans, hoogleraar Culturele Geschiedenis en zintuighistoricus.

Geur is ons meest onderschatte zintuig. Het fascineerde Harold McGee, succesauteur van boeken over voedselwetenschap. Recent verscheen het resultaat van tien jaar onderzoek, waarin hij alles wat we van geur weten uit de geschiedenis, biologie, natuurkunde met zijn eigen ervaringen combineert: De wereld van geuren. Wanneer ontstond de eerste geur? En weet McGee een historisch verantwoord boek te schrijven? We vragen het Inger Leemans, hoogleraar Culturele Geschiedenis en zintuighistoricus.In het Spoor Terug, deel 4 van Kassiewijle

Today we meet cute and crush you with love as we extol the wisdom of Harold McGee and discover what is controlling Molly's congee consumption. Our very special guest, Hetty McKinnon "The Rogue Cook", shares her stories of jook past and encourages us to break kitchen rules.  Transcript Spilled Milk Live! Congee Character Hetty McKinnon Peddler Journal The House Specials Podcasts To Asia with Love cookbook Brown rice and quinoa congee with shiitake and ginger Hetty McKinnon's brown rice congee with chilli oil and crispy kale Fiona the baby hippo Steady Holiday's Tiny Desk Concert Min Jin Lee in NYT See omnystudio.com/listener for privacy information.

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Concordia Podcast presenta un episodio breve que explora la conexión entre el olfato y la intuición. La intuición forma parte de cuatro aspectos que consideramos importantes en los procesos de fermentación, procesos que en nuestro laboratorio editorial no solo aluden a la preparación de alimentos sino también a la edición de textos. Los otros aspectos son la intención, el tiempo y la resistencia, que esperamos explorar en futuros episodios. Producción, edición, mezcla: Mahelín Rondón. Música: Cantos Campesinos.Libros recomendados: “Nose Dive”, Harold McGee; “The Left Hand Of Darkness”, Ursula K Le Guin; “Nuestro mundo muerto”, Liliana Colanzi; “Hecho en Saturno”, Rita Indiana; “Something Old, Something New”, Tamar Adler.

Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste. Plus, we learn about 30-foot longevity noodles from Jason Wang, the co-founder of New York's Xi'an Famous Foods; Grant Barrett and Martha Barnette tell us who lobster Newburg and chicken tetrazzini were named after; and make pork in Veracruz sauce.Get this week's recipe for Pork in Veracruz Sauce: https://www.177milkstreet.com/recipes/pork-veracruz-sauce-adriana-lunaThis weeks sponsor: Proven quality sleep is life-changing sleep. And now, save 50% on the Sleep Number 360® Limited Edition smart bed. Plus, special financing on all smart beds. Only for a limited time at Sleep Number stores and sleepnumber.com/MILK See acast.com/privacy for privacy and opt-out information.

Confira os destaques do caderno Na Quarentena desta quarta-feira (18/11/20)See omnystudio.com/listener for privacy information.

Sheila Dillon is joined by Harold McGee to answer your food science questions.Harold McGee is fascinated by what we are actually doing to our food when we prepare and cook it. His research and writing have inspired many chefs, including Heston Blumenthal. Today he answers questions from listeners, food writers and chefs about the chemistry of food and cooking.Producer: Sarah Langan.

Harold McGee, the man who helped explain the science of the kitchen, tells his food story. His book, published in 1984, On Food and Cooking, has influenced home cooks as well as a new generation of experimental chefs.It's seen as an important book because it made the science of food accessible and understandable to domestic cooks and chefs. It explains what happens to the protein molecules in eggs when they're whisked and what unfolds in the fibres of meat when heated.However, in the programme Harold McGee argues that his book revived kitchen science rather than introduced it. He cites figures including the 18th century Lord Rumford (an early experimenter in slow cooking) and Nicholas Kurti (a Hungarian born Oxford physicist) as the true pioneers of a more scientific approach to cooking.Presenter: Sheila Dillon. Producer: Dan Saladino.