Harold McGee | Smells, Flavors and the Science of Cooking - Ep. 153
The Repertoire Podcast
My guest today is Harold McGee. He has been writing for more than four decades about the science of food and cooking: where our foods come from, what they are, and how cooking transforms them. He is best known for his seminal book On Food and Cooking: The Science and Lore of the Kitchen. His latest book “Nose Dive: A Field Guide to the World's Smells” came out in 2020 and it’s all about smells: the aromas of food and drink, but also the many other flying bits of the world that scent our lives.Show Notes:Check out Harold’s Website: https://www.curiouscook.comHarold on Twitter: @Harold_McGeeCheck out Harold’s Books:Nose Dive: A Field Guide to the World's Smells On Food and Cooking: The Science and Lore of the Kitchen The Curious Cook: More Kitchen Science and LoreKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesSavoring the WorldHarold McGee's James Beard Award for Who's WhoCulinary Institute of America: https://www.ciachef.eduEnjoy 35% OFF New West Knife WorksEl Bulli Restaurant: http://www.elbulli.infoAlinea Restaurant: https://www.alinearestaurant.comChef Kyle Connaughton's Website and TwitterChef Heston Blumenthal's Website and InstagramChef Elwyn BoylesChef Grant AchatzHubert ReevesHour of Our Delight: Cosmic Evolution, Order, and Complexity BookChef Fritz Blank and Deux Cheminees Restaurant in PhiladelphiaLearn more about Vanillin Molecule—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—🤑 To learn more about courses, community, and coaching for hospitality creators: https://www.joinrepertoire.comJoin Repertoire Pro Community: https://www.joinrepertoire.com/pro-membership—What's next? 👇Share the PodcastGet on my Email NewsletterRepertoire Pro Community for Industry ProfessionalsSupport the show for just $19 a month - join the Community!Repertoire's latest upload on Youtube and my personal Youtube ChannelLeave a review on Apple PodcastsGet in touch with JustinTweet at JustinFollow along on InstagramSign up for one-on-one Coaching with JustinBrowse the gear used to create this💌Send me mail:Justin Khanna212 Broadway E #22725Seattle, WA 98102 USA—
Nose Dive: A Field Guide to the World's Smells feat. Harold McGee
unSILOed with Greg LaBlanc
Did you know that all humans go through a period, during late infancy or early childhood, when their sense of smell judgement is almost completely blank? That's the reason babies put anything and everything in their mouths. It turns out disgust and displeasure for particular tastes and odors are learned. Renowned food and cooking scientist and James Beard award-winning author Harold McGee takes us on a sensory journey in this episode. We learn about the importance of smells, what McGee calls a ‘smell renaissance’, and more on the particles we breathe in —the molecules that trigger our perceptions of certain scents, such as flowers, food, and even tin cans. Listen in as Greg and Harold give us an insider's view of McGee's latest book, Nose Dive: A Field Guide To The World's Smells.Episode Quotes:How does knowledge of food science affect our dining experience?It just seems to me that it adds a dimension. It adds a layer of appreciation. When I eat something, even knowing the compounds, it's not the compounds that I first encounter. It's my experience. It's the taste and the smell and so on. And if it's interesting enough, I've always wanted them to understand more about it. Why does this thing have this wonderful flavor? Why did the grouse have that effect on me? And so learning about what underlies that experience, it seems to me, if you're drawn to the experience in the first place, it just adds a dimension of appreciation that you wouldn't have otherwise.How are different disciplines such as history and humanities intersecting with food science?So, it started in the late 1970s, around that same time that I had discovered food science as an academic discipline. But, I still have trouble understanding why it is that something so fundamental to human existence wasn't a respectable academic subject. I know many people who proposed thesis projects on food, history, sociology, and philosophy and were told by their advisors, 'No, you can't do that.’ Now, it's very different. Now, there are food studies programs all over the place and all kinds of exciting work being done. I think there just had to be this kind of shift in attitude in the academy that then helped make the study of food not only fun and fascinating, but respectable.Why do humans camouflage smells that are reminiscent of their animal nature? We're living in more crowded conditions than we did way, way back. And so, we're in contact with each other more intimately, more often. And we're— generally speaking —shut up indoors. You know, we don't spend that much of our lives outdoors where the air is fresh. So, we have to create this illusion of freshness indoors, which has led to the dominance of citrusy, piney kinds of smells, becoming the sort of smell clichés for “nice” indoors. And we are reluctant to impose our personal smells on other people. Or to have other people's personal smells imposed on us because there's no escaping them if they're there. So, I think that's a big part of it.circumstances in which we live have changed over the centuries. And that has led to this kind of deodorization of our daily lives.Why do humans have such sensitive noses?I think the general point would be that smell is a chemical sense. It tells us what molecules are in our neighborhood. And, that's been important to life from the very beginnings of life. The first single cells needed to know what direction they needed to float in, or propel themselves in, to get food or to avoid toxins. So, it's just absolutely fundamental to life. And, in mammals, we now have a sense that has been developed, for us, in particular, with our noses up off the ground. A sense that has developed to answer the needs of our particular biological and ecological situation.Time Code Guide:00:01:09 The Author’s Background00:04:36 How the discipline of Food Science evolved in the last 30 years00:20:38 Can our smell map be enhanced through cultivation and exposure?00:23:16 Can people in business be trained in using their smell, the same way that body builders are trained?00:24:07 How smell training help people who lost their sense of smell because of Covid00:28:12 How our body decides what kind of smells we will like or repulse00:30:19 Understanding rotten cheese smell00:32:12 Why is there a trend for fermented and funky smelling food globally?00:33:30 Integrating smell in the fake meat manufacturing process00:34:25 How our diet affects the way we smell and our biological make-up00:37:23 Animal signals and smell00:42:48 Bio-alchemy and fermentation00:46:57 The Renaissance of smell in all aspects of lifeShow Links:Guest ProfileProfile from his official websiteHarold McGee on TwitterHis WorkArticles and JournalsNose Dive: A Field Guide to the World's SmellsKeys to Good Cooking: A Guide to Making the Best of Foods and RecipesOn Food and Cooking: The Science and Lore of the Kitchen
Uur 2: Kassiewijle #4 Het afscheid, 'De geuren van de wereld' van Harold McGee OVT 20-06-2021
Geur is ons meest onderschatte zintuig. Het fascineerde Harold McGee, succesauteur van boeken over voedselwetenschap. Recent verscheen het resultaat van tien jaar onderzoek, waarin hij alles wat we van geur weten uit de geschiedenis, biologie, natuurkunde met zijn eigen ervaringen combineert: De wereld van geuren. Wanneer ontstond de eerste geur? En weet McGee een historisch verantwoord boek te schrijven? We vragen het Inger Leemans, hoogleraar Culturele Geschiedenis en zintuighistoricus.In het Spoor Terug, deel 4 van Kassiewijle
Boekrecensie: 'De geuren van de wereld' van Harold McGee
OVT Fragmenten podcast
Geur is ons meest onderschatte zintuig. Het fascineerde Harold McGee, succesauteur van boeken over voedselwetenschap. Recent verscheen het resultaat van tien jaar onderzoek, waarin hij alles wat we van geur weten uit de geschiedenis, biologie, natuurkunde met zijn eigen ervaringen combineert: De wereld van geuren. Wanneer ontstond de eerste geur? En weet McGee een historisch verantwoord boek te schrijven? We vragen het Inger Leemans, hoogleraar Culturele Geschiedenis en zintuighistoricus.
Wine, beer and cat pee: Harold McGee on 'smell echoes'
Drinks Adventures - Wine, beer, whisky, gin & more with James Atkinson
A podcast for lovers of wine, beer, liquor (incl. whisky, whiskey, bourbon, gin, vodka, tequila etc) and cocktails, Drinks Adventures hosts wine makers, brewing and distilling experts, sommeliers, bartenders & more.People often scoff at wine being described as having notes of blackberry and sandalwood, or beers that smell of citrus and fresh herbs.But there is actually science underpinning some of these associations.Harold McGee is a world renowned expert on the chemistry of food and drink.You may also like:Wine episodes on Drinks AdventuresHis latest book, Nose Dive, is a field guide to the entire world of smell.It doesn't matter how weird or offensive a smell is. If you can name it, Harold's smelt it. And he explains the science behind every imaginable smell in this accessible and entertaining guide.Harold joins us for this must-listen interview on the Drinks Adventures podcast.
Live from The Datta Lab (feat. Sandeep Robert Datta, Arielle Johnson, & Harold McGee)
On this week's episode of Olfactory Issues, Dave, Nastassia and The Rest are joined by a supergroup of scientists. We have returning friends of the show Arielle Johnson & Harold McGee, plus newcomer Sandeep Robert Datta. Dr. Datta has been researching the effects of COVID-19 on our sense of smell and this episode tackles what we know and what we don't, including: how this loss of smell is different from the loss you might get from the common cold; speculations on the mechanisms involved; how many people experience symptoms; possible treatments; and more. Plus, Harold is shares his pre-COVID experience of having anosmia. Interested in training your sense of smell? Check out Abscent.Cooking Issues is nominated as a Taste Awards "Viewer's Choice" finalist. Help us win by voting today!Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom. Heritage Radio Network is a listener supported nonprofit podcast network. Support Cooking Issues by becoming a member!Cooking Issues is Powered by Simplecast.
Food science expert Harold McGee helps us separate food science fact from fiction and explains why smell can reveal more about food than taste. Plus, we learn about 30-foot longevity noodles from Jason Wang, the co-founder of New York’s Xi'an Famous Foods; Grant Barrett and Martha Barnette tell us who lobster Newburg and chicken tetrazzini were named after; and make pork in Veracruz sauce.Get this week’s recipe for Pork in Veracruz Sauce: https://www.177milkstreet.com/recipes/pork-veracruz-sauce-adriana-lunaThis weeks sponsor: Proven quality sleep is life-changing sleep. And now, save 50% on the Sleep Number 360® Limited Edition smart bed. Plus, special financing on all smart beds. Only for a limited time at Sleep Number stores and sleepnumber.com/MILK Hosted on Acast. See acast.com/privacy for more information.
This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes celebrated author Harold McGee. They discuss his new book, Nose Dive: A Field Guide to the World’s Smells and how smell is fundamental to our food. Plus, Harold shares his Julia Moment. Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.