We’re excited to announce that the Culinarian’s Food as Science issue is now live on issuu.com! Check it out for some great features exploring the intersections between food and science, including Jenny’s exploration into the science of taste, Arianna Winchester’s comparison between the science lab and the restaurant kitchen, Carolyn Kang’s explanation of the science behind cooking (and uncooking) an egg, and Lilli Schussler’s investigation into the calorie’s rise to dominance. As always, our magazine is also chock full of restaurant reviews and recipes, as well as beautiful photography, art, and design. Thanks to everyone involved for all your hard work!
Meena Lee & Jenny Xu
Editor-in-Chief & Managing Editor