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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