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Adventures in the Global Kitchen: Modernist Cuisine

Podcasts

For some professional chefs, an interest in science and technology has transformed their kitchens into laboratories where centrifuges and freeze dryers are just as useful as pots and pans. In this podcast, Dr. Nathan Myhrvold, co-author of the book, “Modernist Cuisine at Home,” discusses ways that home cooks can use common kitchen tools to create astounding flavors.

This “Adventures in the Global Kitchen” event took place at the Museum on October 11, 2012.

Podcast: Download | RSS | iTunes ( 1 hour, 6 mins, 80 MB)

Tags: Food, Podcasts

Podcast

Adventures in the Global Kitchen: The French Paradox

Podcasts

The celebrated richness of France’s cuisine makes the equally exalted slimness of its population that much more of a mystery. In this podcast from the spring, Mireille Guiliano, author of the bestseller French Women Don’t Get Fat, addresses this so-called French paradox.

Guiliano’s talk from the Adventures in the Global Kitchen monthly series took place at the Museum on April 25, 2012.

Podcast: Download | RSS | iTunes (1 hour, 13 mins, 88 MB)

Tags: Food, Podcasts

Chilli

A Taste of Tequila and Chili Peppers

Q&As

Chili peppers, a spicy fruit featured in cuisines around the world, were used in Mexico long before going global, as was the agave-derived distilled drink tequila. This week, the Museum’s Adventures in the Global Kitchen series presents Tequila and Chilies, which will include a conversation with Juan Carlos Aguirre, the executive director of Mano a Mano: Mexican Culture Without Borders. Aguirre, who will be providing samplings of chili-based dishes from across Mexico alongside tequila from Richard Sandoval Restaurants, recently offered a quick history lesson about the ubiquitous chili pepper.

Tags: Food, Our Global Kitchen, Q&A

Mireille Guiliano

The French Paradox with Mireille Guiliano

Q&As

The celebrated richness of France’s cuisine makes the equally exalted slimness of its population that much more of a mystery. At the Adventures in the Global Kitchen program on Wednesday, April 25, Mireille Guiliano, author of the bestseller French Women Don’t Get Fat, addresses the so-called French paradox and offers a selection of frittatas, tartines, and mousse for tasting—in the French style, of course. Guiliano recently answered a few questions.

The French eat some of the richest foods in the world but maintain slim physiques. What’s the secret?

Mireille Guiliano: A different approach to food and eating. The key is to find pleasure in eating while maintaining one’s weight. French women don’t get fat because they eat with their heads and have learned to eat with pleasure while managing their relationship with food and gratifying their appetite. It’s all about balance and knowing thyself.

Tags: Food, Our Global Kitchen, Q&A

Wylie Dufresne

Wylie Dufresne Talks Chemistry and Creativity

Q&As

Molecular gastronomy is a branch of food science that explores how chemical processes transform ingredients. Chefs like Wylie Dufresne apply this research from the lab to the kitchen, creating dishes that are both inspired and informed. At this month’s Adventures in the Global Kitchen event, The Magical Meal with Wylie Dufresne, Dufresnse will discuss how to alter the texture, viscosity, and appearance of food with the Museum’s Provost of Science, Michael Novacek. Below, Dufresne answers a few questions about his cooking inspiration.

Tags: Food, Our Global Kitchen, Q&A

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