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Arielle Johnson (food scientist & author, Flavorama) on Why Foods Taste the Way They Do
Manage episode 432727684 series 1569833
Food scientist Arielle Johnson has worked with some of the most acclaimed restaurants in the world, and recently offered up much of her knowledge in a surprisingly fun, accessible, and comprehendible book, Flavorama: A Guide to Unlocking the Art and Science of Flavor. In this interview, Arielle recounts her path to becoming a food scientist (a relatively new field), and discusses some of the key messages of Flavorama.
Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating system for professionals. Sign up today for a basic (free) or premium membership. And please check out our fellow meez Network podcasts and newsletter!
THINGS YOU SHOULD KNOW:
Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.
We'd love if you followed us on Instagram.
For Andrew's writing, dining, and personal adventures, follow along at his personal feed.
Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
330 episódios
Manage episode 432727684 series 1569833
Food scientist Arielle Johnson has worked with some of the most acclaimed restaurants in the world, and recently offered up much of her knowledge in a surprisingly fun, accessible, and comprehendible book, Flavorama: A Guide to Unlocking the Art and Science of Flavor. In this interview, Arielle recounts her path to becoming a food scientist (a relatively new field), and discusses some of the key messages of Flavorama.
Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating system for professionals. Sign up today for a basic (free) or premium membership. And please check out our fellow meez Network podcasts and newsletter!
THINGS YOU SHOULD KNOW:
Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.
We'd love if you followed us on Instagram.
For Andrew's writing, dining, and personal adventures, follow along at his personal feed.
Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!
330 episódios
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