A Seat at the Table with Anthony Bourdain (Part 2)
Part 2 of Neil deGrasse Tyson’s interview with chef Anthony Bourdain is all about cooking and eating, from molecular cooking to food safety to the new “Nose to Tail” movement.
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moleculargastronomy
Explore "moleculargastronomy" with insightful episodes like "A Seat at the Table with Anthony Bourdain (Part 2)", "70. Eating and Tweeting" and "19. Waiter, There’s a Physicist in My Soup! (Part 1)" from podcasts like ""StarTalk Radio", "Freakonomics Radio" and "Freakonomics Radio"" and more!
Episodes (3)
70. Eating and Tweeting
Does the future of food lie in its past – or inside a tank of liquid nitrogen? Also: how anti-social can you be on a social network?
19. Waiter, There’s a Physicist in My Soup! (Part 1)
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!