The Chemistry of Food & Taste | Dr. Harold McGee | Huberman Lab

In this episode of the Huberman Lab podcast, Andrew Huberman interviews Dr. Harold McGee, a renowned author and professor at Stanford University, about the science and chemistry of food and cooking. They discuss how cookware impacts taste, the chemistry of flavor enhancement through heat, the science behind umami, and the malleability of taste perception. McGee shares insights on the Maillard reaction, the role of copper in cooking, and the importance of slowing down to fully experience the dynamic flavors of food. They explore the history and science behind fermentation, the impact of polyphenols, and the genetic factors influencing taste preferences, such as sensitivity to bitterness and spice. The conversation also touches on the cultural and psychological aspects of food, including the perception of expensive wines and the aversion to certain foods like cilantro.

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The Chemistry of Food & Taste | Dr. Harold McGee

Huberman Lab

Introduction to the Chemistry of Food and Cooking with Harold McGee

Copper's Role in Cooking and the Unconscious Genius of Cooks

The Alchemy of Heat: How Cooking Transforms Food Molecules

Exploring Umami: Savoriness and the Chemistry of Taste

Food Order, Palate Cleansers, and Taste Thresholds

The Richness of Unadulterated Flavors and Coffee Chemistry

Tea at the End of a Meal, Polyphenols, and Food Sensitivities

Taste Receptors, Supertasters, and Salting Fruit

The History and Psychology of Alcohol Consumption

The Diversity of Cheese and the Benefits of Fermented Foods

Fermentation Practices and McGee's Motivations

Beans, the Gut Microbiome, and Childhood Food Aversions

Cilantro, Parmesan, and Keats

The Chemistry of Food & Taste | Dr. Harold McGee

Huberman Lab

00:00Introduction to the Chemistry of Food and Cooking with Harold McGee

Introduction to the Chemistry of Food and Cooking with Harold McGee

06:19Copper's Role in Cooking and the Unconscious Genius of Cooks

Copper's Role in Cooking and the Unconscious Genius of Cooks

13:33The Alchemy of Heat: How Cooking Transforms Food Molecules

The Alchemy of Heat: How Cooking Transforms Food Molecules

22:10Exploring Umami: Savoriness and the Chemistry of Taste

Exploring Umami: Savoriness and the Chemistry of Taste

34:44Food Order, Palate Cleansers, and Taste Thresholds

Food Order, Palate Cleansers, and Taste Thresholds

50:13The Richness of Unadulterated Flavors and Coffee Chemistry

The Richness of Unadulterated Flavors and Coffee Chemistry

1:05:28Tea at the End of a Meal, Polyphenols, and Food Sensitivities

Tea at the End of a Meal, Polyphenols, and Food Sensitivities

1:17:21Taste Receptors, Supertasters, and Salting Fruit

Taste Receptors, Supertasters, and Salting Fruit

1:26:09The History and Psychology of Alcohol Consumption

The History and Psychology of Alcohol Consumption

1:34:57The Diversity of Cheese and the Benefits of Fermented Foods

The Diversity of Cheese and the Benefits of Fermented Foods

1:45:00Fermentation Practices and McGee's Motivations

Fermentation Practices and McGee's Motivations

1:51:34Beans, the Gut Microbiome, and Childhood Food Aversions

Beans, the Gut Microbiome, and Childhood Food Aversions

2:07:26Cilantro, Parmesan, and Keats

Cilantro, Parmesan, and Keats