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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[@EamonBurke]

'On Food and Cooking' changed my cooking life. Which, at the time, was my job. Awesome book. After reading it, I never broke a sauce in my kitchen again.

[@gryphonshire]

Eamon, "On Food & Cooking" is the best "cookbook" ever written, IMO. It's certainly the best one I ever read, & the favorite on my shelf.

[@HayTatsuko]

I have it, I love it, I live by it in the kitchen. But Alton Brown's _I'm Just Here for the Food_ , my first exposure to the science of cooking, was a pretty good introduction!

[@zatoth13]

From now on, I will refer to weird dishes and techniques as “funky yummy time”.

[@emyoswald]

this was such a cool video - also love that you got Dr McGee to participate!

[@artinteymourian8512]

We went to Alinea in March, I'm sad to say they don't do the sugar balloons anymore 😞 but the dessert painting is still done and is beautiful and delicious!

[@markdodd1152]

That sounds wonderful. The desert painting looks very cool as well

[@0the0ambient0]

There are some places that use Molecular Gastronomy as a gimmick, but there are some legit places that are great -- like Fat Duck and Alinea.

[@glazdarklee1683]

The "salt air" margarita made with a stable sucro foam is actually a lot of fun to make. And drink.

[@CaptainPIanet]

Another banger, well done

[@nariu7times328]

Very well staged, enjoyable video! I have mixed opinions about the haute-trendy-expensive side of cooking, but I was a pantry chef in the late 80s / early 90s, and yes, very annoyingly male dominated. I have no idea if it has changed, but welcome comments if anyone wants to let me know.

[@graphosxp]

I love Justin! You're a good & beautiful man!

[@DrNothing23]

David Cross had an hysterical take on this in his "Todd Margaret" show. One of the dishes was a Liver Pate in a toothpaste tube, for instance. I also like the Parks and Rec take on it concerning alcohol in which, after saying "There is no wrong way to consume alcohol", Ron had a rethink after the waiter gave him some in a gaseous form to inhale.

[@spicysmooth2]

I have Sodium Citrate so I can make smooth cheese sauce with any cheese.

[@T-51_]

I actually tried molecular gastromy alcohol Was like drinking something from a sci-fi film

[@adityabiyani387]

badiya video....

[@Ava-np9xn]

I would love to see an episode explaining Tex Mex food and how much ‘Mexican’ food changed on its way into the US

[@MentalFloss]

Oo love this idea! Maybe we can even take a certain dish (burrito? enchiladas?) as an entry point. Thanks for the comment!

[@Ava-np9xn]

@@MentalFloss exactly! That and how Taco Bell kinda created new versions of classic Mexican staples

[@lp-xl9ld]

Sounds like something a nutrition major and a biochem major would do if they met on a Saturday night and there was absolutely NOTHING else to do

[@stecky87]

"funky yummy time" is the best name for this. These guys all say they don't want it to sound elitist, yet all of their names for it sound elitist.

[@nicolechafetz3904]

Waaaaaaaaaait a MINUTE!!!!!!!! Is that milk chocolate shamrocks? I want some milk chocolate shamrocks!

[@markdodd1152]

Pretty cool stuff. And I vote for your funky yummy stuff

[@Adaginy]

Can you give us any sites/sources about the baume egg? Apparently there's a restaurant called baume famous for sous vide eggs, and a makeup company called baume that has their product in egg-shaped containers, and there are websites about cooking an egg that you *crack* into alcohol..., many websites about alcohol affecting eggs with regards to human fertility... it's turning out to be a very difficult thing to google.

[@ltlbuddha]

Blumenthal called 'gastronomy' elitist. Which is true, but a bit rich coming from a man who charges north of £250 in a restaurant that takes weeks to get into...

[@wt2009]

Baumais egg? bomay egg? Bumaie egg? help do you spell this? even google and chatgtp couldnt help me 3:40, i'd like to find a recipe for it

[@MentalFloss]

It's the Baumé egg!

[@wt2009]

@@MentalFloss 1000thx, i did not expect such a quick answer

[@user-dt8pw2jr8t]

Hai anna iam Nagendar Anna na age 42 mikujava.Monster qualification m.l.t medical lab technicianx ,Srpt lo jobs unte cheppagalaru anna.with govt Jobs

[@Friek555]

Funny you should say that, when your profile name is Anatoly Murashko

[@iconpoet]

You say "Tastes like olives" like it's a good thing...

[@guttercherry6507]

Your fist references to cooks are men? You have to be kidding me…

[@AndyThaRapperATR]

"Elitist misstep" All I'm hearing is a bunch of people mad about not being able to CAPITALIZE on capitalist type business 🤣🤣🤣 This video was great though!

[@mshroye2]

🥱 boring. Molecular gastronomy imho is just pretentious bs for upper middle class twits who shop at Trader Joe’s or Whole Foods. I’m not eating some deconstructed or blobby anything. Fry it, bake it, grill it ,braise it, that’s it. If I wanted my food to be art I’d just eat a bag of popcorn in a Van Gogh exhibit. I don’t want the man in the kitchen doing some kind of university level research project on my cheeseburger. Just cook it put it on the bun and serve it. I’m sorry but I’m from the sticks and we don’t play with our food we eat it

[@willow2333]

Agree ! At my economic level it’s almost to the point of taking out a loan to make a meatloaf... this type of cuisine is way beyond me

[@goofoffchannel]

cool story bro you must me so unique

[@gerardm.5047]

Ok boomer