#6 Arielle Johnson - Food Chemistry, Fermentation, NOMA, AI & Biotech in Food, Evolution

Arielle Johnson is a chemist, biologist, and food scientist. She was the science advisor to Alton Brown on the TV show good eats, is a director’s fellow at MIT media lab and has worked with acclaimed cooks and scientists across the world such as Harold McGee. She is also the scientific advisor to NOMA restaurant in Copenhagen, whose founder René Redzepi wrote the forward to Arielle's book, Flavorama: A guide to unlocking the art and science of flavour (available to buy here - https://www.ariellejohnson.com/buy) 00:00 The Molecules of Taste 07:35 The Molecules of Smell 17:03 Brand Partner: Fever-Tree 18:33 Why Are Food & Drink So Pleasurable? 23:03 Exploring New Taste Sensations: Carbonation, Fat, Metal 29:52 Astringency 32:10 Sugar and Sweeteners 34:48 Alcohol & Burn 35:38 Smells You Can Taste and Intensity Dependent Aromas 40:09 Gas Chromatography & Electronic Noses as Scientific Tools 49:40 AI & Bio-Tech in the Flavour Space 59:32 How Flavours are Made: Herbs - Terpenes & Phenolpropenes 1:10:45 Why Aren’t Living Things Less Tasty? 1:13:56 Meat and Evolution 1:18:20 Cooking Food & Maillard Reactions 1:22:13 Smokiness 1:26:00 Fermentation - Lactic Bacteria & Yeasts 1:36:27 Moulds 1:38:53 Working with NOMA - Waste, Fermentation Labs, David Zilber 1:44:03 Arielle’s Book - Flavourama 1:49:10 The Intimacy of Flavour with Ecology, Evolution & Place 1:52:38 Favourite Flavour Molecules - beta-Damascenone, 2-Acetylpyridine, Isoamyl acetate 1:55:28 Insects in Food Follow Arielle on Instagram - https://www.instagram.com/arielle_joh... Follow me on instagram - https://www.instagram.com/tristanstep...