Arielle J. Johnson
Arielle J. Johnson is a doctor in chemistry and a culinary scientist who gained recognition for her work in the culinary field, particularly at the prestigious restaurant Noma, where she created the first Fermentation Lab. Her book 'Saborama' serves as a comprehensive guide to understanding the science of flavor, blending rigorous scientific insight with practical culinary applications. Johnson's approach demystifies the intricacies of taste, making her work invaluable for both chefs and food enthusiasts.
Global Media Ratings
Countries Mentioned
No country-level mention data available.
Interactive World Map
Each country's color is based on "Mentions" from the table above.
Recent Mentions
Spain:
Arielle J. Johnson created the first Fermentation Lab at Noma.
7