Techno Cuisine

Homaro Cantu presenting at the Cusp Conference 2008, Chicago, IL

Greg Edwards (CC BY-SA 3.0)

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Original Air Date: 
April 09, 2006

Chef Homaro Cantu wants you to play with your food. After all, he does - with creations like prosciutto cotton candy, Kalamata olive ice-shavings and edible menus. In this hour of To the Best of Our Knowledge, a visit to the kitchen of Homaro Cantu at Moto, in Chicago, Illinois. Also, we meet another brave soul, traveling the culinary highway - we'll spend time with a self-proclaimed Gastronaut, for a trip down the weird, wild, and outrageous byways of food.

Stefan Gates on "Gastronaut"

To The Best Of Our Knowledge
Audio

Stefan Gates is the author of and a self-described "Gastronaut" – someone who'll stop at nothing to experience a transcendent moment through food, no matter how bizarre.

Homaru Cantu on his high-tech Chicago restaurant

To The Best Of Our Knowledge
Audio

TTBOOK Technical Director Caryl Owen visits with chef Homaro Cantu at his genre-bending, high-tech Chicago restaurant called Moto.

Marsha Mehran on "Pomegranate Soup"

To The Best Of Our Knowledge
Audio

Marsha Mehran was born in Tehran but grew up in Argentina and is now married to an Irishman.

Harold McGee on "On Food and Cooking"

To The Best Of Our Knowledge
Audio

Harold McGee recently visited the kitchen of L'Etoile Restaurant in Madison, Wisconsin with Anne Strainchamps to provide a guided tour of food science.

Ryan Nerz on "Eat this Book"

To The Best Of Our Knowledge
Audio

Ryan Nerz talks with Steve Paulson about competitive eating as a bona fide sport modeled on the world wrestling federation.

Show Details 📻
Airdates
April 09, 2006
May 13, 2007
Guests: 

Stefan Gates

Author

Homaru Cantu

Chef

Marsha Mehran

Author

Harold McGee

Author

Ryan Nerz

Author
Categories: 
Culture
Last modified: 
August 02, 2024