This week, former bartender turned culinary historian Bobby Hicks joins us to talk about his passion for retro cooking. He gives us a history lesson on how recipes evolved thanks to industrial advances, and explains the thinking behind his redos of post-World War II-era recipes, like his carrot croquettes. Bobby Hicks is the author of Retro Recipes: Vintage Dishes with a Modern Twist, and he left us with an amazing recipe for Tomato Aspic. Then, we turn to the science behind human taste with Italian scientists Davide Risso and Gabriella Morini. They talk about distinguishing taste from flavor, how humans use a combination of senses to taste, how preferences change over time, and how understanding the fascinating taste preferences of animals (mosquitoes!) helps us understand taste in humans. Davide Risso is a molecular biologist with a PhD from the University of Bologna, and Gabriella Morini is a professor of taste and food sciences at the University of Gastronomic Sciences of Pollenzo, Italy. They co-authoredOn Taste in Humans and Other Animals.
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