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Book Club: French Chef Escoffier and Taste
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Why do we dip sushi into soy sauce? Why do some things just taste better? In 1903, the original French chef, Auguste Escoffier taught us about the science of taste in the classic cookbook, “Guide Culinaire”. Jonah Lehrer, author of “Proust Was a Neuroscientist” joins host Dr. Leslie Lundt to discuss what this chef knew about l-glutamate, long before it had a name.
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Overview
Why do we dip sushi into soy sauce? Why do some things just taste better? In 1903, the original French chef, Auguste Escoffier taught us about the science of taste in the classic cookbook, “Guide Culinaire”. Jonah Lehrer, author of “Proust Was a Neuroscientist” joins host Dr. Leslie Lundt to discuss what this chef knew about l-glutamate, long before it had a name.
Presenters
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