Transcript for Exploring food on ‘Modern Marvels’ and ‘The food that built America’
like it's somewhere between syrup and like wax or something. I want to recommend to everyone at home go get yourself some glucose and play with it. It is the grooviest thing ever. Once we're at a rolling boil, the sweet SAP gets poured into the toy candy molds. Wow. Whoa. That was a sneak peek of "Modern marvels" on the history channel, and now, you can set aside all of your culinary curiosity, through not one but two shows that are airing every Sunday, first you can learn the story behind how your favorite foods were invented, on "The food that built America," and then you can learn how your favorite foods are made today, on "Modern marvels." Would you know where to go after the show today, to get glucose? Where do you go just to pick some up? I don't know. He's laughing at us now. I can see you laughing there. Here to give us a little food for thought, the man behind these two shows, who has one of the best jobs in the world, Adam Richman. Adam how do you describe your -- what is your -- you're not just some TV host. You eat for a living. How do you describe what you do? I like to think of it a little bit more than that. I think of food and travel and the sort of language that food speaks, I think that there are chefs that have way more skill than I, but I sort of fell in love with the language of food, and culinary anthropology, and the way that you can see, you know, history made manifest in a dish, the way it's named, the way it's made, the ingredients used and how even just the smell or taste of a specific food can transport you thousands of miles away, 30 years away. It's really just kind of magnificent. So I tell everyone, I'm a food explorer. I'm a gastronaut. Gastronaut or a culinary explorer. What have you learned? Have you learned anything that surprised you? Oh, my gosh, I mean so much of it. I think that there's, with all of the amazing automation, the incredible technology, is that you can't do without that human element. And I love that. I think that, you know, if you think about ice cream, year round, any place in the country. How do you always keep up to date with, food standards, health standards? How do you make sure it doesn't melt? How do you constantly create flavors, and deal with different dietary restrictions? And I think that it really is about trying to meet that human element and have modernity and antiquity and technology and humanity walking hand in hand. And I think -- well, I also kind of love like the cool little trivia facts. On "The food that built America" we talk about the carney brothers who founded pizza hut and they were so broke they had to use a sign, a freebie sign that Coca-Cola had given them. It could only fit eight letters, so they new five of the letters had to be pizza, and they tried pizza pit and it didn't work so it became pizza hut. This is the second time this week I'm asking a guest, one of our guests about pineapples and pizza. So I'm supposed to ask you to settle this debate for us, once and for all, does pineapple belong on pizza? Adam, go. You know, I don't want to yuck anyone else's yum. I think it's gross. I'm from Brooklyn. I never do it. The funniest thing is, they always call pineapple in hawaiian pizza, but the pineapples, indigenous to Hawaii, so it is sort of like, hey, why not, and whatever floats your boat, and if it makes you happy, go for it. He says no. You don't have to yuck my yum. They don't belong together. Adam Richman, thanks for being with us. You can catch Adam on "The food that built America" and "Modern marvels" they both air on Sundays on the history channel. Still ahead, we've got black
This transcript has been automatically generated and may not be 100% accurate.