Arielle Johnson works at the intersection of cuisine, science and food systems. She received a PhD in food and wine chemistry, with a focus on flavor, from UC Davis; and was a founder of the Noma Fermentation Lab in Copenhagen, Denmark. Arielle lives in New York and is authoring the forthcoming book Flavorama: The unbridled science of flavor and how to get it to work for you.
https://www.ariellejohnson.com
