Posted in chemistry, communication and networking, education, food

Blending food art and science

The book Alinea explores the culinary stylings of Grant Achatz’s restaurant Alinea in Chicago. Apparently Achatz is known for not preparing food “traditionally,” and in fact makes a point of combining the science of cooking and the art of food preparation.

Good for everyone from the gourmet chef to the garage scientist. There is also a companion website to the book, alinea-mosaic.com.

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Author:

Beth Kelley is a writer and researcher with an overall interest in how people engage with and are impacted by their environments and vice versa. This has manifested itself in many ways, by looking at creativity, playful spaces and environmental enrichment, sustainability, design research, and integrative and collaborative models of learning such as through play and hands-on learning.