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Andrew Huberman · 2025-06-30

The Chemistry of Food & Taste | Dr. Harold McGee

The Chemistry of Food & Taste | Dr. Harold McGee

Recommended on this episode

ProductRecommended

AeroPress

Alan Adler / Aerobie (inferred)

“which I've used for years”
“We have this colleague of ours at Stanford, the Adler, who built the AeroPress, which I've used for years.”— Andrew Huberman
BookRecommended

To Autumn

John Keats

“the poem that I would suggest people read”
“to read a poem like "To Autumn," which is the poem that I would suggest people read, just adds a dimension of appreciation to that poem.”— Harold McGee

The guest's own work

BookBy the guestISBN verified

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

“We'll put links to your books that explore the chemistry of food and other aspects.”— Andrew Huberman

Also referenced (named, not recommended)

BookReferenced

Neurogastronomy / books on the neuroscience of flavor

Gordon Shepherd

“There are a couple of wonderful books by a neurobiologist named Gordon Shepherd on exactly these subjects.”— Harold McGee