Expresso and whisky: How time influences food

By Gastropod
7th July 2019
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Why does fish cook so fast? What’s the “wasabi window”? And can you really make 20-year-old aged whisky in six days? This episode, we’re looking at the role of time in food and flavour; what it does, and how we’ve tried — and sometimes succeeded — to manipulate that.

To explore these questions, we visit a whisky time machine tucked away in low-slung warehouse in downtown Los Angeles and meet its inventor, Bryan Davis. And we speak with Jenny Linford, food writer and author of a new book, The Missing Ingredient, all about time and food.

Listen in now—this one’s well worth your time!

Thumbnail Photo by Jon Tyson on Unsplash

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