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 sponsorsAG1: https://drinkag1.com/hubermanEight Sleep: https://eightsleep.com/hubermanOur Place: https://fromourplace.com/hubermanMateina: https://drinkmateina.com/hubermanFunction: https://functionhealth.com/hubermanTimestamps00:00:00 Harold McGee00:02:21 Food Chemistry, Using Copper, Modern vs Traditional Techniques00:09:59 Sponsors: Eight Sleep & Our Place00:13:33 Cooking, Food & Heat, Taste & Smell00:22:10 Umami, Savory Tastes, Braising & Meat00:29:56 Chemistry of Cooking & Eating, Sugars & Conjugates; Slowly Enjoying Food00:36:14 Savory Meal & Dessert; Food Course Order; Palate Cleansers00:43:56 Salt, Baseline & Shifting Taste Preferences00:47:18 Sponsors: AG1 & Mateina00:50:07 Whole vs Processed Foods, Taste & Enjoyment00:53:37 Brewing Coffee, Water Temperature, Grind Size01:00:33 Tea & Tannins, Growing Tea Plants; Tea & Meals, Polyphenols01:08:16 Food Combinations, Individual Tolerance; Is there an Optimal Diet?01:11:34 Onions & Garlic, Histamines, Tool: Reduce Crying when Cutting Onions01:13:55 Gut Sensitivities & Food, Capsaicin & Spicy Foods01:17:21 Supertasters & Taste Buds, Bitter Taste, Chefs01:21:57 Sponsor: Function01:23:45 Salt & Bitter, Salting Fruit, Beer or Coffee, Warming Beer01:26:11 Human History of Alcohol & Chocolate01:29:25 Wine Expense vs Taste, Wine Knowledge 01:35:49 Cheese Making, Aged Cheese & Crystals, Tyrosine; Smoke Flavors, Distilling01:44:30 Fermentation, “Stink Fish”, Caviar, Traditional & New Foods01:50:42 Personal Journey, Astronomy, Poetry & Food01:54:55 Beans & Gas, Tool: Soaking Beans01:57:23 Gut Microbiome, Fermented Foods; Kids & Food Aversions 02:00:47 Cilantro & Divergent Tastes; Microwave Popcorn, Parmesan Cheese02:04:46 John Keats Poetry, To Autumn; Acknowledgements02:10:48 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network NewsletterDisclaimer & DisclosuresLearn more about your ad choices. Visit megaphone.fm/adchoices

The Huberman Lab podcast is hosted by Andrew Huberman, Ph.D., a neuroscientist and tenured professor in the department of neurobiology, and by courtesy, psychiatry and behavioral sciences at Stanford School of Medicine. The podcast discusses neuroscience and science-based tools, including how our brain and its connections with the organs of our body control our perceptions, our behaviors, and our health, as well as existing and emerging tools for measuring and changing how our nervous system works.
Huberman has made numerous significant contributions to the fields of brain development, brain function, and neural plasticity, which is the ability of our nervous system to rewire and learn new behaviors, skills, and cognitive functioning. He is a McKnight Foundation and Pew Foundation Fellow and was awarded the Cogan Award, given to the scientist making the most significant discoveries in the study of vision, in 2017.
Work from the Huberman Laboratory at Stanford School of Medicine has been published in top journals, including Nature, Science, and Cell, and has been featured in TIME, BBC, Scientific American, Discover, and other top media outlets.
In 2021, Dr. Huberman launched the Huberman Lab podcast. The podcast is frequently ranked in the top 10 of all podcasts globally and is often ranked #1 in the categories of Science, Education, and Health & Fitness.

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