Arielle Johnson (food scientist & author, Flavorama) on Why Foods Taste the Way They Do
Arielle Johnson discusses her book Flavorama, which makes understanding the building blocks and science of flavor surprisingly easy.
Andrew Talks to Chefs · andrew friedman
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Show Notes
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.
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