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From tortilla chips to tree bark, from fancy cheese to toe cheese, there\u2019s a world of smells all around us that tells us a lot about food, drink, and everything else. So says legendary food scientist Harold McGee in his new book, Nose Dive: A Field Guide to the World\u2019s Smells. Harold joins us to explain the connection between wet dog smell and fermented cabbage, and why we should have more \u201csmell empathy\u201d for others.