Good Food
Proust Was a Neuroscientist
Rhodes scholar Jonah Lehrer discusses how French chef Escoffier discovered umami, the fifth taste, in his book, Proust Was a Neuroscientist . He argues that cooking is a science and an art. Lehrer is Seed Magazine editor-at-large and contributor to Radio Lab on WNYC. The Turnaround by Big John Patton
By Evan Kleiman • • 1 min readRhodes scholar Jonah Lehrer discusses how French chef Escoffier discovered umami, the fifth taste, in his book, Proust Was a Neuroscientist. He argues that cooking is a science and an art. Lehrer is Seed Magazine editor-at-large and contributor to Radio Lab on WNYC.
The Turnaround by Big John Patton
