Chef Alex Atala is famous for scouring the Amazon for interesting new ingredients. At his Science & Food lecture, Primitive X Modern, Chef Atala shared some of his innovative creations with everyone in the audience. One ingredient in particular really challenged our perception of what we consider to be edible: Amazonian ants! While we don’t … Continue reading
Primitive X Modern: Cultural Interpretations of Flavors Featuring Alex Atala April 17, 2013 Chef Alex Atala joined Science & Food to discuss his approach to food, how his cooking has been impacted by science, and how cooking is fundamentally tied to larger issues of natural conservancy and humanitarianism. Atala is renowned for pioneering regional cuisine … Continue reading
Chef Alex Atala characterizes new ingredients from the Amazon basin, while an artist helps capture the amazing biodiversity of wild apples. Continue reading
Update: This contest is now closed. Congratulations to our winner, Lysandra Sayer, who took home a Juice Fountain Crush from our friends at Breville. Check out her winning tweet: Continue reading
Chef Alex Atala is the chef and owner of D.O.M. in São Paulo, Brazil. In 2012, D.O.M. was ranked the fourth best restaurant in the world by San Pellegrino. As part of his vision for Brazilian cuisine, Chef Atala has worked with anthropologists and scientists at the Social Environmental Institute to discover and classify new … Continue reading
Two weeks from now, renowned Brazilian chef Alex Atala will be joining Science & Food for the first 2013 public lecture at UCLA. Chef Atala has generated a lot of buzz in the food world by discovering and classifying new ingredients from the Amazon basin. But Atala isn’t the only one looking to the South … Continue reading
The 2013 Science & Food lineup is here! Stay up-to-date with all the latest news by following us on Twitter or joining our mailing list. While waiting for the lectures, you can satisfy your science and food cravings by watching last year’s lectures and browsing our blog archives. Over the next couple of months, we … Continue reading
scienceandfooducla 