When Science (& Evolution) Met Food ft. Krish Ashok

In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit are out-geeked by the presence of food science writer Krish Ashok. Krish is the author of ‘Masala Lab: The Science of Indian Cooking’. They are covering:1. Krish’s childhood food influences and journey into food writing.2. Why everyone would benefit from knowing some food science.3. How Indian grandmothers’ wisdom is more often than not scientifically sound.4. How evolution has influenced what we eat and how we eat.5. Why not everything mentioned in scientific journals about food is accurate.6. Biryani (do we need to say more?)So sit back, relax and get ready for an enjoyable (unlike school) science lesson with our 2Gs and Krish.

Important links to geek out more:Masala Lab by Krish Ashok(https://www.amazon.in/Masala-Lab-Science-Indian-Cooking/dp/0143451375)

Unpacking Comfort Food - Livemint by Archit (https://bit.ly/3gXc5nd)

How chilies flavour food and make you ask for more(https://bit.ly/3zLSJKa)

Chesterton's Fence: A Lesson in Second-Order Thinking(https://fs.blog/2020/03/chestertons-fence/)

An Expert Called Lindy By Nassim Taleb(https://medium.com/incerto/an-expert-called-lindy-fdb30f146eaf)

What is the science of mangoes?(https://bit.ly/3d1xaM8)

Find Krish Ashok's blog: (https://krishashok.me/)Instagram: (https://www.instagram.com/_masalalab/)Twitter: (https://twitter.com/krishashok)

You can follow Sadaf Hussain & Archit Puri on their Instagram handle:@sadaf_hussain @thehustlingglutton

You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.

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