19. Waiter, There’s a Physicist in My Soup! (Part 1)

Freakonomics Radio

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Documentary, Society & Culture

4.6 • 32K Ratings

🗓️ 26 January 2011

⏱️ 25 minutes

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Summary

The "molecular gastronomy" movement -- which gets a bump in visibility next month with the publication of the mammoth cookbook "Modernist Cuisine" -- is all about bringing more science into the kitchen. In many ways, it's the opposite of the "slow food" movement. In this episode, you'll hear chieftains from the two camps square off: Alice Waters for the slow foodies and Nathan Myhrvold for the mad scientists. Bon appetit!

Transcript

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0:00.0	What'd you have for dinner last night?
0:03.8	Pasta with a mushroom sauce.
0:06.0	Real cheese sandwiches.
0:07.5	Artechokes and cardoons and capers.
0:10.1	We had leftovers.
0:10.9	I would call it a chicken key of...
0:13.2	Myr lemon fennel treat.
0:15.4	I just got a hot dog on the street.
0:18.6	So what'd you have for dinner last night?
0:21.3	And more important, why?
0:23.8	Do you spend a lot of time thinking about what makes it to your plate and how it got that way?
0:28.3	About how this amazing collaboration of agriculture and economics and politics and science, lots
0:34.3	and lots of science gets roughly 7 billion of us fed every day?
0:39.7	In this episode, you'll hear from some people who spend nearly all their time thinking
0:43.3	about that.
0:44.3	It's so filling, we're serving it up in two courses.
0:47.5	So go ahead, grab your fork.
0:50.1	We're going to start you off with the cookbook to end all cookbooks.
1:03.9	From WNYC and American Public Media, this is Freakinomics Radio.
1:08.6	Today, a waiter, there's a physicist in my suit.
1:12.6	Here's your host, Stephen Duffner.
1:19.0	Raise your hand if you really like to eat.
	...

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