TASTY: The Art and Science of What We Eat

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Produced by: 
KBOO
Program:: 
Air date: 
Mon, 05/11/2015 - 10:15am to 11:00am
The art and science of what we eat with author John McQuaid
Taste is often dismissed as the most primitive of senses, yet it's really the most complex and subtle. On this episode of Locus Focus we learn how taste originated, starting with flavor's primitive stirrings 500 million years ago, and many millions of years later with the taming of fire, how tools making flavor became the first true catalyst of cultural awakening. Our guest is John McQuaid, author of TASTY: The Art and Science of What We Eat.

John McQuaid has written about topics such as city-destroying super-termites, the slow collapse of fishing communities, hurricane levee engineering, mountaintop removal coal mining, and the global flower business for publications including Smithsonian magazine, The Washington Post, Wired, Forbes.com, EatingWell magazine and the New Orleans Times-Picayune. He is the co-author of Path of Destruction: The Devastation of New Orleans and the Coming Age of Superstorms. His work has won a Pulitzer Prize, as well as awards from the American Association for the Advancement of Science and the International Association of Culinary Professionals. He lives in Silver Spring, Maryland, with his wife, son and daughter. The struggle to satisfy and understand the kids' strange and contradictory food choices (the elder liked super-hot peppers and limes, the younger rice, pasta and cheese) was the inspiration for Tasty.
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