Espresso and Whisky: The Place of Time in Food

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 9 October 2018

⏱️ 37 minutes

🔗️ Recording | iTunes | RSS

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Summary

Why does fish cook so fast? What’s the “wasabi window”? And can you really make 20-year-old aged whisky in six days? This episode, we’re looking at the role of time in food and flavor: what it does, and how we’ve tried—and sometimes succeeded—to manipulate that. To explore these questions, we visit a whisky time machine tucked away in low-slung warehouse in downtown Los Angeles and meet its inventor, Bryan Davis. And we speak with Jenny Linford, food writer and author of a new book, The Missing Ingredient, all about time and food. Listen in now—this one’s well worth your time! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	Alright, I'll have some smoke, green light, oh a boat, of course.
0:12.7	This sounds dramatic, and it is.
0:15.5	We're traveling through time.
0:17.2	I've always wanted to hop in a time machine, but I have to admit that since childhood,
0:21.2	I've wanted to use it to visit ancient Egypt.
0:23.2	This particular time machine is not suitable for children, nor will it take you to ancient
0:28.1	Egypt.
0:29.4	This time machine is dedicated to a single purpose, making 20-year-old age booze in just
0:36.6	six days.
0:37.6	And this episode is all about time.
0:40.4	You're listening to Gastropod, the podcast that looks at food through the lens of science
0:43.6	and history.
0:44.6	I'm Cynthia Graber, and I'm Nicola Twilly.
0:46.4	And this episode, we decided to visit a time machine because we had some questions about
0:51.4	time.
0:52.4	Why does whiskey take decades to reach perfection?
0:55.2	And can that time actually be reduced to less than a week?
0:58.2	More time we spent thinking about time, the more we realized that time plays a role in
1:03.1	everything we eat and drink, and in ways that we didn't necessarily expect.
1:07.5	Like fish?
1:08.5	Why does fish cook so quickly?
1:10.7	And what is the quote with Sabi window?
	...

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