https://www.ariellejohnson.com/events daily 0.75 2024-11-06 https://www.ariellejohnson.com/events/2024/3/30/sf-arielle-and-harold-mcgee-at-omnivore-books-on-food monthly 0.5 2024-03-04 https://www.ariellejohnson.com/events/2024/3/21/la-arielle-amp-nik-sharma-at-now-serving monthly 0.5 2024-03-04 https://www.ariellejohnson.com/events/2024/3/14/arielle-amp-lisa-marie-donovan-at-archestratus monthly 0.5 2024-03-04 https://www.ariellejohnson.com/events/2024/3/12/arielle-amp-alton-brown-at-rizzoli monthly 0.5 2024-03-04 https://www.ariellejohnson.com/events/2019/7/12/oxford-symposium-on-food-and-cookery monthly 0.5 2019-04-04 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1554385910563-T1UJMM00RLA635MF68SR/newLogoBanneoxfordsymposium.jpg Events - Oxford Symposium on Food and Cookery https://www.ariellejohnson.com/events/2019/4/4/future-of-structure-product-architecture-and-the-sensorial-at-adidas-brooklyn-creator-farm monthly 0.5 2019-04-04 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1554385720634-2TSHG7GNPJ9X5C71C25N/adidas_BCF-SpeakerSeries-FOUNDATION-2019v2.jpg Events - Future of Structure: Product, Architecture, and the Sensorial at Adidas Brooklyn creator Farm https://www.ariellejohnson.com/events/2019/3/10/talk-philly-chef-conference-what-we-talk-about-when-we-talk-about-flavor monthly 0.5 2019-03-04 https://www.ariellejohnson.com/events/2018/10/18/living-room-dinner-series-with-yardy monthly 0.5 2018-11-01 https://www.ariellejohnson.com/events/2018/11/12/mad-monday-you-and-i-eat-the-same monthly 0.5 2018-11-01 https://www.ariellejohnson.com/events/2018/8/27/mad-6-i-thought-the-future-of-food-would-be-cooler-but-it-still-can-be monthly 0.5 2018-10-29 https://www.ariellejohnson.com/events/2018/11/8/yale-sustainable-food-program-chewing-the-fat monthly 0.5 2018-11-01 https://www.ariellejohnson.com/new-blog daily 0.75 2021-03-03 https://www.ariellejohnson.com/new-blog/2021/3/3/covid-19-parosmia-and-nitrogen-amp-sulfur-compounds monthly 0.5 2024-11-06 https://www.ariellejohnson.com/new-blog/tag/robert+datta monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/flavour monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/nitrogen monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/pyrazines monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/Abscent monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/smell monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/new+research monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/dave+arnold monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/research monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/flavor monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/COVID-19 monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/cooking+issues monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/thresholds monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/harold+mcgee monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/anosmia monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/sulfur monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/arielle+talks+in+public monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/parosmia monthly 0.5 https://www.ariellejohnson.com/new-blog/tag/thiols monthly 0.5 https://www.ariellejohnson.com/arielle-johnson daily 0.75 2017-11-30 https://www.ariellejohnson.com/selected-writing daily 0.75 2024-11-06 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/e2ce7a42-bf37-4209-b22d-e6ca9d519ad2/Screenshot+2024-11-06+at+2.07.44+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times - Marxist analysis, in *my* food technology? [It’s more common than you think] Why should a restaurant start a lab? Why would chemists or agronomists collaborate with chefs? So much about food innovation in contemporary restaurants and beyond only makes sense if you look under the Naturalist surface and look at how food technology and food culture have co-evolved in the last 50 years. I presented this paper at the Oxford Symposium on Food and Cookery 2019: Food and Power. The full Proceedings are available from Prospect Books here. https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1606202752105-3MFQBHMQMIW5IXSF9F37/MOLD-Mag-Flavor-Alexis-Jamet-1.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times - MOLD magazine: What we talk about when we talk about flavor How is it possible to do good design work with food, that is sensorially engaging and even delightful, without being flimsy or flip? Fortunately, the grounding answer lies in flavor itself—a phenomenon which naturally and fluidly connects the bigger, systemic aspects of food with its personal, visceral and psychological aspects. MORE https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1512193283211-V17NIPDE979NODZ22RPU/LuckyPeach-Suburbs-swirlnsniff.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times - #Wednesdaynightwineclub Ponders the Question: Are Wine Flavor Descriptions Bullshit? Wine is fun and delicious and gets you loose in style. It’s also enigmatic, a record of the inter- play of humans, landscape, fruit, yeast, and a multitude of other contributors over long periods of time. And so while everyone can agree that wine is deli- cious, there are many long-standing, passionate, semi-drunken debates over exactly what tastes so good. Flavor is what we’re all after—it is what separates a mediocre cheese from an amazing one, an indifferent coffee from one worth twenty dollars a pound, and the wine that you drank as a broke college student from what you order at Per Se. Humans have sensitive biochemical systems for experiencing flavors, but it can be challenging to find the right words to describe those experiences. Anyone who has floundered at a coffee cupping or wine tasting while other participants rattle off “not orange candy, but candied orange” and “peach pound cake” and “reading an old book in a leather armchair in front of a fire” knows what I’m talking about. A paper I like in the Annual Review of Psychology puts it like this: “Humans are astonishingly good at odor detection and discrimina- tion; humans are astonishingly bad at odor identification and naming.” more https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1512193623327-WQJMKJ6A2WHH1W7BB1SZ/AFieldGuideToFermentation.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times - A Field Guide to Fermentation A guidebook for cooks of all backgrounds to learn fermentation, built on the ongoing iterative fermentation program at noma. read more https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1512195037012-JUCCF3483K1G5ZO8WBTS/Nature+Microbiology-Artisanal+food+microbiology-Arielle+Johnson.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1512194618948-4BLI30LSWC7BD61Q3V6R/LuckyPeach-Plant+Kingdom-Smells+Like+Green+Spirit-Arielle+Johnson.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704225984946-82MQFVCROZ7TOE88IMB3/cover+web+large+copy.jpeg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226625161-UG5YJY2W66OMC0M1UVC4/Screenshot+2024-01-02+at+3.12.23+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704225963708-SJ59W0BRW71VUNEQDRUR/tomato+slice+taste+breakdown.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226624341-04YHJLI1ZY6WK8T75GI1/Screenshot+2024-01-02+at+3.11.01+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226624567-SMZ5KD6GIO5TSMH5KGH0/Screenshot+2024-01-02+at+3.11.23+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226625697-BM2QNSXMQNM0A2NGFVIB/Screenshot+2024-01-02+at+3.13.02+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704225871054-U630U6J676FKYELTEE2V/Maillard-furaneol.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226625077-7DJTQHAV6CZYK9YN8O0U/Screenshot+2024-01-02+at+3.11.59+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704225837945-F8P867JBE9K0O4JRYJE1/retronasal-labeled.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704225774872-DH97PJXKM4SF5ME0ZCLL/lemon+juice+heated+unheated.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226625899-O70SD1GCL611MCV61N2U/Screenshot+2024-01-02+at+3.14.03+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226037062-DCUHTLQD7R4DUT9EVFL3/famous-fermentation-microbes-Artboard-11.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226626315-L3VFTRAX8NMVSM0R98XL/Screenshot+2024-01-02+at+3.15.34+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1704226626604-PJHAPL2RB7MSCNJGC8EZ/Screenshot+2024-01-02+at+3.16.07+PM.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1540832502922-8VARICYG9XX2ZL17HWFH/LuckyPeach-Chicken-Are+We+Not+Dinosaurs-Arielle+Johnson.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times - Are We Not Dinosaurs? A: We Are Chicken! from Lucky Peach: The Chicken Issue A story of Darwin, Evo-Devo, and the ouroboros of avian genealogy Read More https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1512193444381-AI5MNZZGS4T1V9PZVRXB/know-thy-scientist-1024x678.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times - Know Thy Scientist Now more than ever, knowledge is being recognized as an essential component of creativity and craft in the professional kitchen. New York restaurant Blue Hill has a maxim: “Know Thy Farmer.” Or, put less pithily, that chefs have a lot to gain by working collaboratively with the folks who know the most about produce—those growing it. The logic being that working with those who provide their raw materials provides chefs with better crops as well as new knowledge that can inform their cooking. Relying on the farmer’s expertise as a guide towards new and potentially interesting products, like aged carrots or long-lost heirloom grains, enhances creative and aesthetic freedom in the kitchen. This all stands to reason and farmers have taken on an increasingly essential place in the professional kitchen, but this isn’t the only expansion of a chef’s circle of advisors that will improve food both inside and outside the restaurant. The same type of renewed, recast relationship between chefs and scientists will be essential for continuing to advance the craft of cooking though knowledge, and improving the place of food in the world. more https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1573076252344-MZOQJIFYFOFIJNQVGN68/latimes_smoketaint.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times - Los Angeles Times—A vintner’s horror movie nightmare: The smoke is coming from inside the grapes Some effects of a wildfire are visually arresting. Others are invisible, dormant for months, and then, suddenly, smellable. You may not have heard of it yet, but winemakers fear its name: smoke taint. https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1606206439057-27O1ROY71XJ87ZP45L0Y/your+fire+and+my+fire+image.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1606206445195-M07NGNVVRCBGFK3F7EMK/your+fire+and+my+fire+first+page.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1606206447875-S3L15XK73ZDR2IWEIM1L/you+and+I+eat+the+same+front+cover.jpg Read works by Arielle Johnson: Mold, Lucky Peach, LA Times https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1512194053451-ZKGH60ULMMLXXAJMDUFJ/journal.pone.0042693.g003.png Read works by Arielle Johnson: Mold, Lucky Peach, LA Times - Perceptual Characterization and Analysis of Aroma Mixtures Using Gas Chromatography Recomposition-Olfactometry PLOS One, 2012 read more https://www.ariellejohnson.com/get-in-touch daily 0.75 2024-03-08 https://www.ariellejohnson.com/listenwatch daily 0.75 2024-03-08 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/a968201f-6d87-41a9-96f8-bf579e3e36f0/Screen+Shot+2022-01-30+at+8.58.04+PM.png Dr. Arielle Johnson on StarTalk, Milk Street, Cooking Issues, WIRED, and others - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1606203798970-MTF9H15T7PBATF3KCX0C/milk+street+header+2.png Dr. Arielle Johnson on StarTalk, Milk Street, Cooking Issues, WIRED, and others - THE SCIENCE OF FOOD: STEAKS, BUGS AND EXPIRATION DATES We chat with flavor chemist Dr. Arielle Johnson about how to eat a tree, how insects use flavor molecules to communicate and the science of taste and smell. LISTEN https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1606205401204-FU4PEK6HZRJ4WAZROW9Z/fermentation+as+metaphor+header.png Dr. Arielle Johnson on StarTalk, Milk Street, Cooking Issues, WIRED, and others - Fermentation as Metaphor: A Discussion with Sandor Katz Join fermentation revivalist Sandor Katz in conversation with Arielle Johnson, Science Officer for Alton Brown’s Food Network show, Good Eats, as they discuss his new book Fermentation as Metaphor and much more. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. WATCH https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1606203357650-H7LUJFHXADCFDVW9P4BD/startalk+header.png Dr. Arielle Johnson on StarTalk, Milk Street, Cooking Issues, WIRED, and others - Star Talk Radio with Neil DeGrasse Tyson All you have to do is let it sit and watch the science happen. On this episode of StarTalk Radio, Neil deGrasse Tyson and comic co-host Chuck Nice are answering fan-submitted Cosmic Queries with Arielle Johnson, PhD, science officer on Good Eats, food writer, and formerly the in-house R&D scientist at Noma. LISTEN https://www.ariellejohnson.com/links daily 0.75 2024-11-06 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/dc4db177-960d-42b2-8331-968d7696d18d/Screen+Shot+2022-06-28+at+1.39.44+PM.png links & news - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/8fda32a1-60cc-480d-9d21-25c96dcceef0/Screen+Shot+2022-06-28+at+1.41.28+PM.png links & news - Make it stand out Arielle Johnson — 50Next class of 2022 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/c6086e13-b0b4-469c-b746-adc138aef086/Flavorama+IG+Post+redone+text.png links & news - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1730918747266-S2Y5A1YM8F0SGQTT0S0H/Flavorama+cover.jpg links & news - My book FLAVORAMA: a guide to unlocking the art and science of flavor, is now out! https://www.ariellejohnson.com/new-page daily 0.75 2022-01-31 https://www.ariellejohnson.com/about daily 1.0 2025-04-24 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/c6e9b57d-73c4-44ea-a41d-7de5f7b590f5/Screen+Shot+2023-11-09+at+12.00.46+AM.png about - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/3e136bb8-7e3e-4211-81ec-38d14c795278/cover+web+large.jpeg about - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/5fd07906-5e97-4648-a0fc-307004922f28/Arielle+johnson+3-4+photo--credit+Nicholas+Coleman.jpg about - Arielle Johnson is a flavor scientist who advises some of the top chefs, restaurants, and bars in the world. She received her Ph.D. from UC Davis; cofounded the fermentation lab at the restaurant Noma in Copenhagen; served as the science officer for Alton Brown’s beloved television show Good Eats; and was a director’s fellow at the MIT Media Lab. Named by the World’s 50 Best Restaurants as one of the people shaping the future of gastronomy, she has lectured on food and science at SXSW, Tales of the Cocktail, Bar Convent, and the Harvard Science and Cooking Lecture Series. Her writing on the subject has appeared in the Los Angeles Times, Lucky Peach, and Flavorama: a guide to unlocking the art and science of flavor, which has been translated into 4 languages. Arielle lives in New York City and currently serves as Senior Advisor to the Noma Fermentation Lab and co-founder of Retronasal Industries. https://www.ariellejohnson.com/buy daily 0.75 2025-04-24 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1745510826068-NVO8EX1J6DVWLH9VTRLC/Flavorama+Cover.jpeg get the book https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1730918871225-ELSYF9Z3GG5KYBEET402/German+cover+FLavorama+copy.png get the book https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/1745510463910-09CNBF268BW3OCZWFM3M/Saborama+Cover.jpg get the book https://www.ariellejohnson.com/work-with-me daily 0.75 2024-11-06 https://images.squarespace-cdn.com/content/v1/5a2078dfd0e628d8c8aadd02/df1ba607-90a1-4b66-af12-82fadf55c7d7/Screenshot+2024-03-08+at+3.03.57+PM.png Retronasal Industries: get some flavor advice! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.ariellejohnson.com/get-updates daily 0.75 2024-11-06