The Chemistry of Food & Taste | Dr. Harold McGee

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Every time I listen, I feel like my brain’s having a slow, delicious stretch. Love how you make curiosity feel so alive, Andrew.

Hey Andrew, love the podcast! You do an awesome job staying curious and asking the kinds of questions everyone’s thinking about. One thing I think could be really cool is if you asked your guests whether there was something they came in wanting to talk about — or maybe something they expected to touch on but didn’t get the chance to. Even just a 10–20 minute segment at the end would be super interesting to hear. Keep up the great work!

the science of cooking ah yeah! a podcast episode i did not ask for but now need, thank you 😀

Thank you for your contributions to science and public education, Dr. Huberman.

What a beautiful conversation. I loved the warmth and openness that both of you brought. I personally like getting into the weeds and really exploring around in there so this particular exploration of personal tastes and the chemical reactions behind them really hit the spot, especially with coffee. As a side note I was once told by a palliative care nurse, that food was one of the last pleasures of life to give up and it certainly impacted how I approached and appreciated food since. I was also delighted with the added bonus of poetry at the end 🥰 What a gem you found in Dr. McGee. Thank you again for your contributions to science.

I credit this podcast to much of the success I've had in my life in the last 5 years. Financially, personally and professionally. Such a perspective shift initiated by the myriad of topics you cover with your team. I am forever grateful.

Alternative video sections: Food Chemistry and Cooking Techniques - 0:00 | Introduction to Dr. Harold McGee - 2:27 | Chemistry of Cooking with Eggs - 3:43 | Copper's Role in Cooking - 5:36 | Traditional vs Scientific Cooking - 8:23 | Science and Real-World Cooking Sponsor Messages - 10:00 | Sponsor Introductions Heat, Cooking, and Umami - 13:40 | Heat's Role in Food Flavor - 16:33 | Molecular Changes in Cooking - 19:19 | Cooking's Chemical Reactions - 22:14 | Discovery of Umami - 24:36 | Umami's Sensory Impact Chemistry and Culture of Taste Perception - 29:49 | Flavor Chemistry and Maillard Reaction - 32:05 | Enzymes and Flavor Transformation - 35:14 | Cultural Food Consumption Practices - 38:36 | French Meal Sequencing - 42:15 | Palate Cleansing and Taste Adaptation Taste, Products, and Coffee Discussion - 45:15 | Taste Preferences Malleability - 47:23 | Product Endorsements and Benefits - 50:12 | Natural vs Processed Foods - 52:56 | Coffee Preparation Techniques - 55:05 | Coffee Brewing and Flavor Food Preferences and Sensitivities - 59:57 | Coffee and Tea Preferences - 1:14:30 | Food Sensitivities and Reactions - 1:17:25 | Genetic Taste Perception - 1:20:45 | Super Tasters and Culinary Challenges Taste, Culture, and Flavor Perception - 1:21:54 | Taste Chemistry and Cultural Preferences - 1:29:16 | History of Alcohol Consumption - 1:31:22 | Wine Tasting and Connoisseurship - 1:36:04 | Cheese Appreciation and Chemistry - 1:39:55 | Smoke Flavoring in Foods Fermentation History and Dr. McGee's Journey - 1:45:00 | Fermentation Origins - 1:48:02 | Globalization of Fermentation - 1:49:21 | Dr. McGee's Academic Journey - 1:52:32 | Interest in Food Science - 1:55:37 | Gut Microbiome Adaptation Food Preferences and Children's Taste - 1:57:24 | Fermented Foods and Children's Taste Development Taste, Culture, and Closing Remarks - 1:59:56 | Cilantro Taste Variations - 2:02:05 | Cultural Influence on Taste - 2:04:37 | Keats' Influence on Poetry - 2:07:10 | Food's Cultural Significance - 2:10:45 | Podcast Closing Remarks Provided by Vocument

Re: the Chinese banquet, I am not Chinese but have spent some amount of time there and have read extensively on Chinese culinary tradition & practices. Fun fact :) Yes, the Chinese banquet has a generosity aspect to it but contrary to his comment - actually the entire meal is laid out with precision and steeped in the importance of mouthfeel. There is plenty in Chinese culture that speaks to the joy of texture and flavour combining to create a fuller sensory experience. Teasing out different flavours and different experience simply because you have to chew in a certain way or for a certain duration to get the full impact of what has been served. It's actually super complex and interesting! But then again, I'm a food nerd. THANK YOU for this episode, it was an absolute pleasure to listen to! Harold McGee is a total gem.