Arielle Johnson on Clubhouse

Bio

food science but make it fashion

author, Flavorama: The unbridled science of flavor and how to get it to work for you (HMH 2022)

flavor scientist, PhD in food & wine chemistry, confounder Noma Fermentation Lab, Good Eats chief science officer. Alum MIT, MAD symposium, noma, Lucky Peach, Nordic Food Lab, UC Davis viticulture & enology, NYU

🏡 North Brooklyn Industrial Business Zone


📬science ed, innovation, R&D quandaries, fantastic drinks, more than you ever thought there was to know about flavor, can I ferment this? : [email protected]

Talk to me:
work stuff—
flavor chemistry, culinary R&D, fermentation, sensory perception, fine dining, food studies, bars, education, food futurism, scicomm, equipment hardware and tech, distillation, plant science, wine, flavor lexicons, cocktails, beverages, multivariate statistics and sensometric modeling, restaurant and CPG innovation, simple but rigorous sensory analysis, food (multi)media.

other stuff—
food history, sci-fi, microbiopolitics, cyberpunk, music, dialectics and dialectical materialism, biohacking, material culture, fashion history, ethnobotany & ethnobiology, gender, ecology, Mozart operas, musical counterpoint, historically informed performance, horror movies, evolution, shoemaking, inter- and anti-disciplinarity, plant breeding, illustration, neurodivergence, aesthetics and phenomenology, pre-punk to post-punk, cosmic pessimism, thermodynamics, memes, surrealism and neo-dada, glam rock c. 1972, modernity and legibility