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yvonne johnson

Food and science

2 posts in this topic

In Jason's introduction, he says that your full-time job is assistant science editor at The New York Times. Do you have an interest in applying scientific method to the study of taste and cooking techniques? Secondly, there has been quite a lot of discussion about molecular gastronomy on the site. Do you have any opinions on this?

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I have to say this isn't a topic I've paid much attention to. I know there are some good books on the subject but I confess I haven't read them.

The connection between my day job and the restaurant gig is minimal.I try very hard not to let the one get in the way of the other.

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