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. Thank you to our sponsors AG1:
https://drinkag1.com/huberman Eight Sleep:
https://eightsleep.com/huberman Our Place:
https://fromourplace.com/huberman Mateina:
https://drinkmateina.com/huberman Function:
https://functionhealth.com/huberman Timestamps 00:00:00 Harold
McGee 00:02:21 Food Chemistry, Using Copper, Modern vs Traditional
Techniques 00:09:59 Sponsors: Eight Sleep & Our Place 00:13:33
Cooking, Food & Heat, Taste & Smell 00:22:10 Umami, Savory
Tastes, Braising & Meat 00:29:56 Chemistry of Cooking &
Eating, Sugars & Conjugates; Slowly Enjoying Food 00:36:14
Savory Meal & Dessert; Food Course Order; Palate Cleansers
00:43:56 Salt, Baseline & Shifting Taste Preferences 00:47:18
Sponsors: AG1 & Mateina 00:50:07 Whole vs Processed Foods,
Taste & Enjoyment 00:53:37 Brewing Coffee, Water Temperature,
Grind Size 01:00:33 Tea & Tannins, Growing Tea Plants; Tea
& Meals, Polyphenols 01:08:16 Food Combinations, Individual
Tolerance; Is there an Optimal Diet? 01:11:34 Onions & Garlic,
Histamines, Tool: Reduce Crying when Cutting Onions 01:13:55 Gut
Sensitivities & Food, Capsaicin & Spicy Foods 01:17:21
Supertasters & Taste Buds, Bitter Taste, Chefs 01:21:57
Sponsor: Function 01:23:45 Salt & Bitter, Salting Fruit, Beer
or Coffee, Warming Beer 01:26:11 Human History of Alcohol &
Chocolate 01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49
Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors,
Distilling 01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional
& New Foods 01:50:42 Personal Journey, Astronomy, Poetry &
Food 01:54:55 Beans & Gas, Tool: Soaking Beans 01:57:23 Gut
Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47
Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese
02:04:46 John Keats Poetry, To Autumn; Acknowledgements 02:10:48
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