About This Episode
Part 2 of Neil deGrasse Tyson’s interview with celebrity chef Anthony Bourdain is all about cooking and eating, from the experimental techniques of molecular cooking to the “Nose to Tail” movement that incorporates respect for the animal into the culinary process. Anthony explains how to avoid getting food-sick in exotic locales and why he’ll never again drink cobra blood out of a snake’s still-beating heart. NYU Professor of Nutrition Marion Nestle tells us how to avoid food-borne illnesses here at home, while co-host Eugene Mirman shares his advice for curing viruses and the common cold. You’ll learn why we can’t eat wood, why eggs get fluffy when we cook them, what altitude does to the human palate and what type of food the astronauts on the International Space Station desire most.
NOTE: All-Access subscribers can listen to this entire episode commercial-free here: A Seat at the Table with Anthony Bourdain (Part 2).