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	Podcast:		Gastropod
	Episode:		Espresso and Whisky: The Place of Time in Food
	Category:		Arts
	Duration:		00:37:10
	Publish Date:		2018-10-08 22:06:14
	Description:		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 flavor: 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!
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