24 September 2012

Microbiologist Gastronomist

A very interesting New York Times profile of Rachel Dutton, a Harvard microbiologist who has become the leading resource for chefs and food scientists to get even more involved in their food, down to the micro-organic level.  Ms. Dutton’s work with microorganisms has been used by the likes of David Chang and Harold McGee to further their own projects and research. Her career all started with her fascination with examining the colonies of bacteria that live on hundreds of different types of rinds of cheese.

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