EPISODE · Feb 25, 2024 · 20 MIN

109: Bon Appetit

from The History of Chemistry · host Steve Cohen

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

Episode metadata supplied by the publisher feed · Published Feb 25, 2024

What this episode covers

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 show Support 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 Scientif...

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109: Bon Appetit

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