
Arts & Culture
The Science of Barbecue
It’s a mélange of chemistry, neuroscience and evolutionary biology, flavored with a big dollop of regional pride
Ali Bouzari is a culinary scientist, author of Ingredient: Unveiling the Essential Elements of Food and co-founder of Pilot R&D and Render.
It’s a mélange of chemistry, neuroscience and evolutionary biology, flavored with a big dollop of regional pride
Remarkably, a little heat can help because of plant chemistry
Support science journalism.
Thanks for reading Scientific American. Knowledge awaits.
Already a subscriber? Sign in.
Thanks for reading Scientific American. Create your free account or Sign in to continue.
Create Account