The Chemistry of Food & Taste | Dr. Harold McGee

Dr. Harold McGee, PhD, is a renowned author on the topics of food chemistry and culinary science. He explains how cooking methods, types of cookware and temperature can be used to transform food and drink flavors and presents simple but powerful ways to improve nutrient availability. We also discuss how our individual biology, genetic and cultural backgrounds shape our taste preferences. Whether you’re a seasoned cook or someone who simply loves to eat, our conversation will change how you think about food and cooking, give you actionable tools to try and deepen your appreciation of the experience of eating and drinking.

Read the episode show notes at hubermanlab.com.

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Timestamps

00:00:00Harold McGee

00:02:21Food Chemistry, Using Copper, Modern vs Traditional Techniques

00:09:59Sponsors: Eight Sleep & Our Place

00:13:33Cooking, Food & Heat, Taste & Smell

00:22:10Umami, Savory Tastes, Braising & Meat

00:29:56Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food

00:36:14Savory Meal & Dessert; Food Course Order; Palate Cleansers

00:43:56Salt, Baseline & Shifting Taste Preferences

00:47:18Sponsors: AG1 & Mateina

00:50:07Whole vs Processed Foods, Taste & Enjoyment

00:53:37Brewing Coffee, Water Temperature, Grind Size

01:00:33Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols

01:08:16Food Combinations, Individual Tolerance; Is there an Optimal Diet?

01:11:34Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions

01:13:55Gut Sensitivities & Food, Capsaicin & Spicy Foods

01:17:21Supertasters & Taste Buds, Bitter Taste, Chefs

01:21:57Sponsor: Function

01:23:45Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer

01:26:11Human History of Alcohol & Chocolate

01:29:25Wine Expense vs Taste, Wine Knowledge

01:35:49Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling

01:44:30Fermentation, “Stink Fish”, Caviar, Traditional & New Foods

01:50:42Personal Journey, Astronomy, Poetry & Food

01:54:55Beans & Gas, Tool: Soaking Beans

01:57:23Gut Microbiome, Fermented Foods; Kids & Food Aversions

02:00:47Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese

02:04:46John Keats Poetry, To Autumn; Acknowledgements

02:10:48Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter

Disclaimer & Disclosures

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