Episode 33: Molecular Gastronomy

from Distillations | Science History Institute

The term molecular gastronomy can sound pretentious, but food writer Harold McGee describes it as “the science of deliciousness.” Learn more about the science of food (and deliciousness) in this week’s episode. SHOW CLOCK 00:00 Opening Credits 00:30 Introduction 01:14 Element of the Week: Bismuth 03:39 Mystery Solved! The Perfect Egg 06:28 Chemistry in the Kitchen: Making Mousse Without Dairy 11:04 Quote: Jean Anthelme Brillat-Savarin 11:19 Closing Credits CREDITS Special thanks to Chi Chan for researching this show. Additional credits available at chemheritage.org/distillations.

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This episode is 12 minutes long.

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This episode was published on July 25, 2008.

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