vs.
Recently in my food research I stumbled across this old audio interview on NPR with Harold McGee, the author of On Food and Cooking. This two part series is so interesting. If you love the science behind food, you will love these audio files. It’s fun to listen to McGee talk about such things as how smell relates to taste, the ripening of fruit, how the food industry is mimicking flavors and ripening underripe fruits more quickly, how microwaves work, etc. Here are the two links to this series.
http://www.npr.org/templates/story/story.php?storyId=4265051
http://www.npr.org/templates/story/story.php?storyId=4244177