384: The language of food, science, and critical thinking with J. Kenji López-Alt
“As an architect, or a chef, you’re forced not just to contend with the artistic merits of something, but also the functional aspects of something [...] And so in that sense, I think architecture and food are related because they both have this idea of functionality and form, creativity that have to be sort of balanced out and have to work together.”
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.
