This episode deals with the field of molecular gastronomy, founded in the late 1980s and grew in the 1990s, under the leadership of Nicholas Kurti and Hervé This. We explore what molecular gastronomy researches and promotes, its goals, but also its controversies.<a rel="payment" href="https://www.patreon.com/thehistoryofchemistry">Support the Show.</a><ul> <li>Support my podcast at <a href='https://www.patreon.com/thehistoryofchemistry'>https://www.patreon.com/thehistoryofchemistry</a> </li> <li>Tell me how your life relates to chemistry! E-mail me at steve@historyofchem.com</li> <li>Get my book, O Mg! How Chemistry Came to Be, from World Scientific Publishing, <a href='https://www.worldscientific.com/worldscibooks/10.1142/12670#t=aboutBook'>https://www.worldscientific.com/worldscibooks/10.1142/12670#t=aboutBook</a> </li> </ul>

110: Rattle My Cage

Chemistry is everywhere, and involves everything. But how did chemistry get to be what it is? I'm Steve Cohen, a chemist and writer, bringing you The History of Chemistry. This podcast explores the development of chemistry from prehistoric times to the present, including the people and societies who made chemistry what it is today. The History of Chemistry is for you, whether you hated chemistry in high school, or got a PhD in inorganic chemistry. We'll explore how chemistry affected art, music, language, politics and vice-versa. Whether it's ancient Greek philosophers, medieval alchemists, or modern laboratory apparatus, it's all here. Don't forget to support my series at https://www.patreon.com/thehistoryofchemistry !