Waiter, There’s a Physicist in My Soup, Part 2 (Ep. 20)

Last week, in Part 1 of our "Waiter, There's a Physicist in My Soup!" podcast, we looked at the movement to bring more science into the kitchen, embodied by the efforts of physicist/chef/inventor Nathan Myhrvold and his forthcoming cookbook Modernist Cuisine: The Art and Science of Cooking. We also heard from Alice Waters, the champion of organic and slow food, who thinks we need to get back to basics, with less technology in our food.

In Part 2, we get out of the kitchen and take a broader look at the past, present and future of food science.

Waiter, There’s a Physicist In My Soup, Part I (Ep. 19)

Our latest Freakonomics Radio podcast (you can download/subscribe at iTunes, get the RSS feed, listen live via the link in box at right or read a transcript here) is called "Waiter, There's a Physicist in My Soup." It's the first segment of a two-parter about food and food science; it's also about why we eat what we eat, and how that may change in the future. The first episode takes a look at the "molecular gastronomy" movement, which gets a big bump in visibility next month with the publication of a mammoth cookbook called Modernist Cuisine: The Art and Science of Cooking. Its principal author is Nathan Myhrvold, the former chief technology officer of Microsoft who now runs an invention company called Intellectual Ventures.