Guy Crosby – Cook, Taste, Learn Complete Interviews
January 11, 2021
Part 1:
On this episode of Inquiry, we talk with GUY CROSBY. He is an Adjunct Associate Professor of Nutrition at the Harvard T.H. Chan School of Public Health. He is also the Science Editor for Christopher Kimball’s Milk Street. Crosby’s new book is unique and fascinating. It is a cultural history, a nutrition guide, an introduction to cooking science, and a wonderful cookbook: COOK, TASTE, LEARN: HOW THE EVOLUTION OF SCIENCE TRANSFORMED THE ART OF COOKING.
Part 2:
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.
