Food History: Molecular Gastronomy w/ Dr. Harold McGee

Molecular gastronomy is the fusion of food, art, and science. But how did we go from respectable culinary scientists to exuberant table-side pyrotechnics?

On today's episode, we're talking to author and historian Dr. Harold McGee about the fascinating history of molecular gastronomy. Was it an important part of food history, or an elitist misstep?

Food History is a show all about... well, the history of food. Join host Justin Dodd as he brings you the stories of how your favorite meals ended up on your plate. Today, we're talking molecular gastronomy.

Special thanks to Dr. Harold McGee (author of On Food And Cooking: The Science And Lore Of The Kitchen) for chatting with us for this episode.

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