109: Bon Appetit

This episode deals with the field of molecular gastronomy, founded in the late 1980s and grew in the 1990s, under the leadership of Nicholas Kurti and Hervé This. We explore what molecular gastronomy researches and promotes, its goals, but also its controversies.Support the showSupport my podcast at https://www.patreon.com/thehistoryofchemistryTell me how your life relates to chemistry! E-mail me at [email protected] my book, O Mg! How Chemistry Came to Be, from World Scientific Publishing, https://www.worldscientific.com/worldscibooks/10.1142/12670#t=aboutBook