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Pizza Science, Remembering E.O. Wilson And Richard Leakey. Jan 7 2022, Part 2

Science Friday

Science Friday and WNYC Studios

Science, Life Sciences, Wnyc, Natural Sciences, Friday

4.46.3K Ratings

🗓️ 7 January 2022

⏱️ 53 minutes

🧾️ Download transcript

Summary

How A Former Microsoft Exec Mastered The Perfect Slice—Using Science Who doesn’t love pizza? It’s a magical combination of sauce, cheese, crust, and maybe even a topping or two. Depending on where you eat it, the ratio of sauce and cheese and toppings changes: Neapolitan, NY Style, and Chicago Deep Dish each have a slightly different recipe. And different methods of baking impart their signature flavor on the end result—whether that’s coal, wood, or gas-fired ovens. Nearly every country in the world has some type of variation on the classic. Author Nathan Myhrvold visited over 250 pizzerias all over the world to appreciate their differences. Then he made over 12,000 pizzas, using physics and chemistry to tweak each one slightly. Myhrvold and his co-author, chef Francisco Migoya wrote all about the gourmand experiment in a three-volume, 35-pound set of beautifully illustrated and painstakingly researched books. Ira talks with Nathan Myhrvold, former CTO at Microsoft, founder of Intellectual Ventures and Modernist Cuisine about his discoveries and his most recent book, Modernist Pizza. E.O. Wilson’s Indelible Mark On Ecology Ecologist and ant biologist Edward O. Wilson (often called E. O. Wilson) died December 26, at the age of 92. Though he was known for his study of ants and their social behavior, his impact extended much further—from sociobiology, the study of the influence of genetics on behavior, to the way science was taught and understood. His writing twice won the Pulitzer Prize. Wilson appeared on Science Friday many times. In this short remembrance of Wilson, Ira replays selections from past conversations with the scientist, recorded between 2006 and 2013.   The Fossil—And Family—Records Of Richard Leakey Paleoanthropologist Richard Leakey died on January 2 at the age of 77. The Kenyan conservationist and fossil hunter was the son of paleoanthropologists Louis and Mary Leakey, who helped redefine the early parts of the human family tree. Richard was part of the team that discovered ‘Turkana Boy,’ a Homo erectus skeleton—one of the most complete early hominin skeletons ever found. In later years, he was the director of the National Museum of Kenya, the head of the Kenya Wildlife Service, helped found a political party, and led the Kenyan Civil Service in the midst of an anti-corruption campaign. In this edited interview from 2011, Leakey describes his work in the field, his famous fossil-hunting lineage, and his desire to convince skeptics of the reality of human evolution.

Transcript

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0:00.0

This is Science Friday. I'm Ira Flato. If you're like me, you've had enough rich foods for the holidays,

0:05.9

and your attention has turned back to one of our most beloved foods, pizza. After all, who doesn't

0:11.8

love pizza? That magical combination of sauce, cheese crust may be a topping or two. And depending on

0:18.6

where you eat it, the ratio of sauce and cheese and topping

0:21.8

changes also. There's Neapolitan, New York style, Chicago Deep Dish, and nearly every country in

0:28.6

the world has some type of variation on the classic. The way they bake it, too, coal, wood,

0:34.4

gas-fired ovens, all in part their signature flavors.

0:38.6

You know how I know this?

0:40.4

Because Nathan Mirvald visited over 250 pizzerias all over the world to appreciate the

0:46.3

differences and then made over 12,000 pizzas, tweaking each one slightly, relying on the physics

0:54.1

and chemistry of cooking.

0:55.9

And then he and his team wanted to stretch the limits of pizza.

0:59.9

And they wrote all about it in a three-volume 35-pound set of beautifully illustrated,

1:05.7

painstakingly researched books.

1:08.0

Nathan Mirvald is the former CTO at Microsoft, founder of intellectual ventures and

1:12.9

modernist cuisine. He co-authored this most recent book, Modernist Pizza, with Chef Francisco

1:18.3

Magoya. He joins us now from Bellevue, Washington. Nice to have you back. Well, nice to be back.

1:24.5

I'm just wondering how many antacid tablets it takes to go through 12,000 pizzas.

1:30.4

A lot of the book is devoted to busting pizza myths, and one of the biggest ones is that the type of

1:36.2

water used to make the dough makes a huge difference. How did you go about testing and possibly

1:41.6

disproving that hypothesis? Well, there's sort of two approaches we took. One was, I call the reductionist approach,

1:48.8

and we said, is there anything in the water that would affect the crust? And the most

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