Guy Crosby Pt. 2
June 28, 2021
On this episode of Inquiry, we welcome back GUY CROSBY. He is an Adjunct Associate Professor of Nutrition at the Harvard T.H. Chan School of Public Health. We continue our conversation about his fascinating book COOK, TASTE, LEARN: HOW THE EVOLUTION OF SCIENCE TRANSFORMED THE ART OF COOKING. On tonight’s show, we talk about the importance of the Maillard Reaction and its importance for flavor, the concept of terroir, and how to make cruciferous veggie taste better.
