Science in the kitchen (and why it matters!)

A conversation with Chef J. Kenji López-Alt and WIRED's Adam Rogers, moderated by food writer John Birdsall, at the Bay Area Book Festival.

Can technical books on cooking and alcohol also have a soul? J. Kenji Lopez-Alt, author of The Food Lab: Better Home Cooking Through Science, and Adam Rogers, author of Proof: The Science of Booze, discuss the expressive possibilities of food science with John Birdsall . .

Watch more videos from the Bay Area Book Festival here: http://f4a.tv/1UoIMp5

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