Sign up to save your podcasts
Or
Share The language of food, science, and critical thinking with J. Kenji López-Alt
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
The language of food, science, and critical thinking with J. Kenji López-Alt
This week we welcome back James Beard award winning food science writer J. Kenji López-Alt. He talks about growing up around science, studying architecture at MIT, and how, strangely enough, both subjects pertain to cooking. Kenji is the author of the bestselling The Food Lab and the recently released The Wok: Recipes and Techniques.
Support the show: https://www.patreon.com/inquiringminds
View all episodes
By Indre Viskontas
4.4
823823 ratings
This week we welcome back James Beard award winning food science writer J. Kenji López-Alt. He talks about growing up around science, studying architecture at MIT, and how, strangely enough, both subjects pertain to cooking. Kenji is the author of the bestselling The Food Lab and the recently released The Wok: Recipes and Techniques.
Support the show: https://www.patreon.com/inquiringminds
More shows like Inquiring Minds
View all
Science Friday
6,085 Listeners
Big Picture Science
933 Listeners
Science Quickly
611 Listeners
Radiolab
43,929 Listeners
You Are Not So Smart
1,713 Listeners
TED Radio Hour
22,135 Listeners
Talk Nerdy with Cara Santa Maria
955 Listeners
The Quanta Podcast
483 Listeners
Hidden Brain
43,452 Listeners
Science Vs
11,991 Listeners
Sean Carroll's Mindscape: Science, Society, Philosophy, Culture, Arts, and Ideas
4,123 Listeners
The Origins Podcast with Lawrence Krauss
488 Listeners
Short Wave
6,247 Listeners
Why This Universe?
373 Listeners
The Joy of Why
492 Listeners