Primitive X Modern: Cultural Interpretations of Flavors Featuring Alex Atala April 17, 2013
Chef Alex Atala joined Science & Food to discuss his approach to food, how his cooking has been impacted by science, and how cooking is fundamentally tied to larger issues of natural conservancy and humanitarianism. Atala is renowned for pioneering regional cuisine using indigenous Brazilian ingredients and works closely with anthropologists and scientists to discover and classify new foods from the Amazonian region. Watch the entire lecture or check out some of the shorter highlights below.
On creativity, innovation, and a vegetarian tasting menu
