The Chemistry of Food & Taste | Dr. Harold McGee

[Huberman Lab]

Dr. Harold McGee, PhD, is a Stanford University professor and 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

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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 Zero-Cost Support, YouTube, Spotify & Apple Follow & Reviews, Sponsors, YouTube Feedback, Protocols Book, Social Media, Neural Network Newsletter

Disclaimer & Disclosures


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