Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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Flavorama: Unlock The Art And Of Flavor With Noma’s Science Director
Manage episode 419472517 series 1401995
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Our guest is Dr. Arielle Johnson. Arielle is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. For example, she co-founded the fermentation lab at the restaurant Noma in Copenhagen, which has been named the best restaurant in the world multiple times by the World’s 50 Best Restaurants. Arielle is currently the Science Director of Noma Projects and co-founder of Retronasal Industries among other important roles.
Arielle is also the author of “Flavorama: A Guide To Unlocking The Art And Science Of Flavor”, which came out in March 2024. The book is a wonderful tool for all of us to understand the science of flavors and to apply it to our daily lives in fun and practical ways.
In this episode, we will discuss how Arielle got into the world of tastes and flavors, the joy of applying science to top restaurants' kitchens in the world, how you can use food science in your daily life with tips from Arielle’s new book Flavorama and much, much more!
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
339 episodes
Share
Manage episode 419472517 series 1401995
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Our guest is Dr. Arielle Johnson. Arielle is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. For example, she co-founded the fermentation lab at the restaurant Noma in Copenhagen, which has been named the best restaurant in the world multiple times by the World’s 50 Best Restaurants. Arielle is currently the Science Director of Noma Projects and co-founder of Retronasal Industries among other important roles.
Arielle is also the author of “Flavorama: A Guide To Unlocking The Art And Science Of Flavor”, which came out in March 2024. The book is a wonderful tool for all of us to understand the science of flavors and to apply it to our daily lives in fun and practical ways.
In this episode, we will discuss how Arielle got into the world of tastes and flavors, the joy of applying science to top restaurants' kitchens in the world, how you can use food science in your daily life with tips from Arielle’s new book Flavorama and much, much more!
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
339 episodes
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Similar to Japan Eats!
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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continue reading
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continue reading
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