Molecular Gastronomy

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 11 March 2006

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week we take a look at the new kitchen science that has haute restaurant chefs rethinking everything, taking foods apart and putting them back together in ways we can't imagine. The instigator is our guest, chemist Hervé This, author of Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History.) The Sterns report from Eddie's Supper Club in Great Falls, Montana, where the secret marinade is key to their renowned steaks. Then Lynne shares her Guide to Marinades, including several delicious recipes.

Cheese expert Steve Jenkins shares his latest artisan cheese finds, the ones he calls "adult candy." Mike Colamecco, our go-to guy for good eats in the Big Apple, tells us where to find the city's best hot dogs. Reporter Peter Aronson tells of the Mexican scientist who sees edible bugs saving the world's poor; and we celebrate National Potato Chip Day with the chief flavor architect of Kettle brand potato chips.

Broadcast dates for this episode:

March 11, 2006

Transcript

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0:31.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country.
0:38.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:44.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:01.4	It's Lynn Rosetta-Castor with the splendid table.
1:16.5	Restaurant kitchens have become hot bits of new science.
1:21.1	Chefs are taking foods apart and putting them back together again in ways that you can't imagine.
1:24.2	Cooking is stepping into the 21st century.
1:29.1	Well, our guest today is the instigator, the doctor's science of France. He is chemist Air Vaitis. Chefs worship him and he's got French six-year-olds whipping egg whites. His
1:34.4	book is molecular gastronomy. Well, the Stearns are at Eddie's Supper Club in Great Falls, Montana.
1:40.1	Cheese expert Steve Jenkins gives us his latest loves from the cheese case.
1:48.0	New York food guy Mike Colomeco chooses the city's top hot dogs.
1:53.0	Then it's the Mexican scientist who sees edible bugs saving the world's poor.
1:56.5	All this and your calls coming up on the splendid table.
1:58.6	But first, this. I'm I'm I'm
2:18.3	I'm
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